Travel along the Western Coast of India, from Malabar, through Mangalore to Goa, and the diversity of their cuisines will amaze you. Ingredients and produce that are so similar, yet with distinct and unique cooking styles, each region has many traditional signature dishes to offer. Kori Sukka (Chicken Sukka) or Dry Chicken Curry in Mangalore style is one such specialty.
Fragrant and just moist enough, this dish brings together all the great flavours of the Konkan coast. Mellow tanginess of tamarind, subtle sweetness of coconut, unmistakable flavours of fried spices, and warm notes of dried chilies, this recipe has it all to make a great chicken delicacy.
What is special about Kori Sukka (Chicken Sukka)?
That’s a good question. There is something unique about this preparation that makes it different from any other chicken delicacy I have come across. We start by dry frying a selection of spices. Sliced onions are added to this mix, and fried just enough. Grated coconut and tamarind is added to this fried mix, and ground to a fine paste. Small pieces of chicken are now fried with some onions, and cooked in this ground paste. Anything special here? Probably not!
But now comes the special one. Just before we switch off, a dose of grated coconut is added to the cooked chicken curry. It’s mixed well, and served fresh with a garnish of coriander leaves. That grated coconut is what completes the chicken sukka. Now that’s special!
Morsels of chicken fried over a low flame with grated coconut and spices. Fresh flavours of the grated coconut is the unique touch of this preparation.
Try this recipe, and you’ll be delighted by the great balance of flavours this coastal delicacy has to offer. And to top it all, this recipe has been tailored to make it easy for you. Try it, share it, and I am sure you’ll love it!
Kori Sukka / Chicken Sukka (Mangalore Style Dry Chicken Curry)
- 500 grams chicken cut into small pieces
- 2 medium onion
- 4 - 5 cloves garlic
- 1 sprig curry leaves
- 1/2 cup grated coconut
- To taste salt
- 4 dry kashmiri red chillies
- 2 red chillies
- 1 1/2 tablespoons coriander seeds
- 4 - 6 whole black pepper
- 1/4 teaspoon methi seeds fenugreek
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon cumin seeds
- 1 inch cinnamon
- 2 - 3 cloves
- 1/4 teaspoon turmeric powder
- 1 teaspoon tamarind
- Clean the chicken, and cut into small pieces.
- Get all the ingredients listed under "For frying" ready.
- Heat a pan, and dry fry* coriander seeds, whole pepper, fenugreek, fennel seeds, cumin seeds, cinnamon, and cloves.
- When they are almost fried, add the dry red chillies**.
- Now add a little oil, garlic and half of the sliced onions.
- Fry while stirring frequently. Fry till the onions start turning brown.
- Add turmeric powder and mix well. Switch off and let the mixture cool down.
- Add 1/4th grated coconut, tamarind, and grind the mixture to a smooth paste in a blender.
- Heat some oil in a pan, and fry the remaining onions to golden brown.
- Add the chicken pieces, curry leaves, salt and fry on a high flame for another 2 minutes while stirring occasionally.
- Add the ground paste, stir well, reduce to a low flame.
- Cook with the lid closed for 10 minutes.
- Open the lid. The chicken should be cooked by now. If the consistency is too dry, add a little water.
- Add the remaining grated coconut, and mix well. Check for salt.
- Cook for a couple more minutes while keeping an eye on the consistency. Don't let it go too dry.
- Garnish with some coriander (cilantro) leaves, and serve hot with neer dosa, chapati or rice.
- Don't worry about making the chicken boneless. In fact, it's good to have some pieces with bones
- Dry frying the spices and grinding them as shown in this recipe gives a superior, authentic taste compared to the ready-to-use spice powders
- *If you cannot get hold of these ingredients, or if you are too lazy to start from scratch, take coriander powder (1 1/2 tablespoon), garam masala (1 teaspoon), and chilli powder (depending on the heat level and colour), and proceed directly to step 5.
- **Quantity of red chillies largely depends on the amount of heat that you want to add to your dish. I used three Kashmiri chillies (for colour), and two small red chilli peppers (they are hot).