Mangalorean Chicken Sukka (Kori Sukka) Recipe



Mangalorean Chicken Sukka, also known as Kori Sukka, is a flavorful dry chicken dish made with aromatic spices and roasted coconut. It pairs beautifully with neer dosa, chapati, or rice.

Ingredients

For Marination:

  • 500g chicken (cut into small pieces)
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tbsp lemon juice
  • Salt to taste

For Masala Paste:

  • 2 tbsp oil
  • 2 dry red chilies
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • ½ tsp black peppercorns
  • ½ cup grated coconut (fresh or desiccated)
  • 1 small cinnamon stick
  • 2 cloves
  • 1 tsp poppy seeds (optional)

For Cooking:

  • 2 tbsp coconut oil
  • 1 large onion (finely chopped)
  • 2 green chilies (slit)
  • 1 sprig curry leaves
  • 2 tbsp ginger-garlic paste
  • 2 medium tomatoes (chopped)
  • 1 tsp garam masala
  • 1 tsp tamarind paste (or 1 tbsp lemon juice)
  • Salt to taste
  • Fresh coriander leaves (for garnish)

Instructions

Step 1: Marinate the Chicken

  1. In a bowl, mix the chicken with turmeric powder, red chili powder, lemon juice, and salt.
  2. Let it marinate for at least 30 minutes.

Step 2: Prepare the Masala Paste

  1. Heat a pan with 2 tbsp oil and dry roast red chilies, coriander seeds, cumin seeds, fennel seeds, peppercorns, cinnamon, cloves, and poppy seeds until aromatic.
  2. Add grated coconut and sauté until golden brown.
  3. Let it cool, then grind into a coarse paste using little water.

Step 3: Cook the Chicken

  1. Heat coconut oil in a pan,
  2. Add chopped onions, green chilies, and curry leaves; sauté until onions turn golden brown.
  3. Add ginger-garlic paste and cook until the raw smell disappears.
  4. Add chopped tomatoes and cook until they become soft and mushy.
  5. Add the marinated chicken and mix well. Cover and cook for 15-20 minutes on medium heat.
  6. Add the prepared masala paste and mix well. Cook until the chicken is tender and coated with the masala.
  7. Stir in garam masala, tamarind paste, and salt. Cook for another 5 minutes.

Step 4: Garnishing & Serving

  1. Garnish with fresh coriander leaves.
  2. Serve hot with neer dosa, chapati, or rice.

Tips for the Best Mangalorean Chicken Sukka

✅ Use fresh coconut for authentic flavor.
✅ Adjust spice levels by increasing or decreasing red chilies.
✅ Slow-cook the chicken to enhance the depth of flavors.

Would you like a variation with boneless chicken or a different spice level?