Mangalorean Chicken Sukka (Kori Sukka) Recipe

Mangalorean Chicken Sukka (Kori Sukka) Recipe Last Modified: 21-Feb-2021 9:08 AM
  • 4 people
    Servings based on the quantity of ingredients. Mangalorean Chicken Sukka or Kori Sukka is a dry Konkani chicken dish made using fresh chicken, masalas, grated fresh coconut, and it is generously tempered using ghee as well as onions.
  • 1.5 hours
    Total time. Prep time ~ 15 mins. Cook time ~ 1 hour. Slightly pungent, this Konkani Chicken Sukka would definitely satiate your taste buds and make you feel all warm this winter. Serve this chicken sukka with dosa, parotta, rice or neer dosa.
  • 1 kg
    Chicken (Curry Cut)
  • 4 tbsp
    Ghee
  • 1 cup
    Onion (Finely Chopped)
  • 5-6 Cloves
    Garlic (Crushed)
  • 1 tsp
    Turmeric Powder
  • 2 tbsp
    Tamarind Paste
  • 1 tsp
    Cumin Seeds (for dry roasting)
  • 1 and ½ cup
    Fresh Coconut (Grated) (for dry roasting)
  • 10-12 cloves
    Garlic (for dry roasting)
  • 2 tbsp
    Ghee (for Ghee roasting)
  • 3 tbsp
    Coriander Seeds (for Ghee roasting)
  • 1 tsp
    Poppy Seeds (for Ghee roasting)
  • ¼ tsp
    Fenugreek Seeds (for Ghee roasting)
  • 1 inch
    Cinnamon (for Ghee roasting)
  • 1 tsp
    Black Peppercorn (for Ghee roasting)
  • 3-4
    Cloves (for Ghee roasting)
  • 20-25
    Bydegi Red Chilli (for Ghee roasting)
  • 10-12
    Guntur Red Chilli (for Ghee roasting)
  • 2 tbsp
    Ghee (for tempering)
  • ¼ cup
    Onion (Thinly Sliced) (for tempering)
  • Dry roast the ingredients for Dry Roasting in a pan until slightly browned. Remove on a plate and let them cool.
    #1
    Dry roast the ingredients for Dry Roasting in a pan until slightly browned. Remove on a plate and let them cool.
  • Add the dry roasted ingredients in a blender and blend to make a smooth powder. Do not add water.
    #2
    Add the dry roasted ingredients in a blender and blend to make a smooth powder. Do not add water.
  • Heat ghee for ghee roasting in a pan. Roast all the ingredients listed under ghee roasting until they are nicely browned and fragrant. Remove the ingredients on a plate and let them cool.
    #3
    Heat ghee for ghee roasting in a pan. Roast all the ingredients listed under ghee roasting until they are nicely browned and fragrant. Remove the ingredients on a plate and let them cool.
  • Add the ingredients for ghee roasting in a blender and grind to make a smooth paste. Add little water while grinding. Keep the mixture aside.
    #4
    Add the ingredients for ghee roasting in a blender and grind to make a smooth paste. Add little water while grinding. Keep the mixture aside.
  • Heat 4 tbsp ghee in a karahi/pan. Once the ghee is hot, add onion and garlic and fry until onion turns translucent.
    #5
    Heat 4 tbsp ghee in a karahi/pan. Once the ghee is hot, add onion and garlic and fry until onion turns translucent.
  • Add chicken and fry on high heat for 3-4 minutes.
    #6
    Add chicken and fry on high heat for 3-4 minutes.
  • Add the ghee roasted masala paste along with a cup of water and salt and cover and cook the chicken for 15-20 minutes or until almost done.
    #7
    Add the ghee roasted masala paste along with a cup of water and salt and cover and cook the chicken for 15-20 minutes or until almost done.
  • Add the dry roasted masala powder and cook for another 10-12 minutes until the chicken is cooked and the masala is dry.
    #8
    Add the dry roasted masala powder and cook for another 10-12 minutes until the chicken is cooked and the masala is dry.
  • Add turmeric and tamarind and cook for 3-4 minutes.
    #9
    Add turmeric and tamarind and cook for 3-4 minutes.
  • Heat ghee for tempering in a pan. Add sliced onion and fry until browned. Pour the tempering over the chicken.
    #10
    Heat ghee for tempering in a pan. Add sliced onion and fry until browned. Pour the tempering over the chicken.
Posted by Yatin Dhareshwar in Food
Tags Recipe Main Course Indian Cusine Mangalorean Cusine Chicken
Source WhiskAffair | Neha Mathur