Kori Sukka (Mangalore Style Dry Chicken Curry)

Kori Sukka (Mangalore Style Dry Chicken Curry)

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 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?

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. 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 (Mangalore Style Dry Chicken Curry)
Kori Sukka (Chicken Sukka) Mangalore Style
Print Recipe
Kori Sukka (Mangalore Style Dry Chicken Curry) Yum
Morsels of chicken fried over a low flame with grated coconut and spices - Fragrant and just moist enough, this delicious dish brings together all the great flavours of Konkan coast. Mellow tanginess of tamarind, subtle sweetness of coconut, unmistakable flavours of fried spices, and warm notes of dried chilies, this recipe has got it all to make a great chicken delicacy.
Kori Sukka (Mangalore Style Dry Chicken Curry)
Course side dish
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 10 minutes
Servings
portion
Ingredients
For frying
Course side dish
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 10 minutes
Servings
portion
Ingredients
For frying
Kori Sukka (Mangalore Style Dry Chicken Curry)
Instructions
  1. Clean the chicken, and cut into small pieces.
  2. Get all the ingredients listed under "For frying" ready.
    Get spices ready for dry frying
  3. Heat a pan, and dry fry* coriander seeds, whole pepper, fenugreek, fennel seeds, cumin seeds, cinnamon, and cloves.
    Dry fry spices
  4. When they are almost fried, add the dry red chillies**.
    Add dry chillies to the frying pan
  5. Now add a little oil, garlic and half of the sliced onions.
    Add onions to the mix
  6. Fry while stirring frequently. Fry till the onions start turning brown.
  7. Add turmeric powder and mix well. Switch off and let the mixture cool down.
    Add turmeric powder
  8. Add 1/4th grated coconut, tamarind, and grind the mixture to a smooth paste in a blender.
    Fried mixture, coconut and tamarind ground to a paste
  9. Heat some oil in a pan, and fry the remaining onions to golden brown.
    Fry onions to golden brown
  10. Add the chicken pieces, curry leaves, salt and fry on a high flame for another 2 minutes while stirring occasionally.
    Add chicken and curry leaves
  11. Add the ground paste, stir well, reduce to a low flame.
    Add the ground paste and mix well
  12. Cook with the lid closed for 10 minutes.
    Cook with the lid closed
  13. Open the lid. The chicken should be cooked by now. If the consistency is too dry, add a little water.
  14. Add the remaining grated coconut, and mix well. Check for salt.
  15. Cook for a couple more minutes while keeping an eye on the consistency. Don't let it go too dry.
  16. Garnish with some coriander (cilantro) leaves, and serve hot with neer dosa, chapati or rice.
    Kori Sukka is ready
Recipe Notes

If you liked this Kori Sukka recipe, check out the chicken pulimunchi recipe.

  • 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).

25 Comments

  1. Smith Sonian

    Nice write up! Liked the intro!

  2. Serene & Timmy

    Your pictures are really cool.

  3. The take it easy chef

    Thank you @Smith Sonian!
    Thank you Serene & Timmy

  4. shilpa kotian

    thank you for the recipe….missed my moms cooking..and i could manage to come near to it with this recipe.

  5. The take it easy chef

    Thank you very much Shilpa. Getting compared to a mom’s recipe is as good as it can get! 🙂

  6. Prabhosha Kaikini

    Delicious dish very tasty and easy recipe

  7. The take it easy chef

    Thank you very much Prabhosha. Happy to hear that you liked it!

  8. Tried today.. came out very well.. thankyou

  9. Hi Arun,

    This recipe is awesome! I’ve made it multiple times and I think it’s a keeper. Thanks for sharing. However, I noticed that cumin is visible in the photographs but isn’t there in the recipe card. Did you miss adding that?

    • The Take It Easy Chef

      Thank you very much Aalia.

      About the cumin seeds, that’s a great catch. I did miss out on mentioning it. Thank you. I have updated the recipe card, and the steps now.

      • Anytime! I really like your blog. I’m going to try the prawns peera next 🙂

        • The Take It Easy Chef

          Thank you 🙂
          I am sure you’ll like the prawns peera too. Do let me know how it goes.

  10. This looks incredible! Yum!

  11. Just tastes heavenly. Thanx for the wonderful recipe. I have made this recipe before. But this was the best recipe

    • The Take It Easy Chef

      Thank you very much Vidya. That’s a great feedback!! I am over the moon now! 🙂

  12. Looks great! I love curry flavors so will have to try it out

  13. Oh I love all of the spices and colors going on here! This is such a flavorful looking chicken dish, can’t wait to try it :-).

  14. Vivekananda Govind Shenoy

    Nice &Tasty Kori Sukka.

  15. Looks incredible! I will definitely have to try it out.

  16. Hi pls let me know from where did I purchase that steel kadai with lid?

    • The Take It Easy Chef

      Hello Rina,
      Thank you for visiting my blog. That’s a circulon pan with lid that you see in this post. It came as a set.

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