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Kori Sukka or Chicken Sukka (Mangalore Style Dry Chicken Curry)

Kori Sukka / Chicken 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 (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 (Mangalore Style Dry Chicken Curry)
Kori Sukka (Chicken Sukka) Mangalore Style

If you like Kori Sukka, don’t forget to check out the chicken pulimunchi recipe as well.

Kori Sukka or Chicken Sukka (Mangalore Style Dry Chicken Curry)
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5 from 9 votes

Kori Sukka / Chicken Sukka (Mangalore Style Dry Chicken Curry)

Morsels of chicken fried over a low flame with grated coconut and spices - This Kori Sukka brings together all the great flavours of the Konkan coast.
Prep Time20 mins
Cook Time30 mins
Total Time1 hr
Course: Side Dish
Cuisine: Karnataka, South Indian
Servings: 4 portion


  • 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

For frying

  • 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.
    Get spices ready for dry frying
  • Heat a pan, and dry fry* coriander seeds, whole pepper, fenugreek, fennel seeds, cumin seeds, cinnamon, and cloves.
    Dry fry spices
  • When they are almost fried, add the dry red chillies**.
    Add dry chillies to the frying pan
  • Now add a little oil, garlic and half of the sliced onions.
    Add onions to the mix
  • 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 turmeric powder
  • 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
  • Heat some oil in a pan, and fry the remaining onions to golden brown.
    Fry 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 chicken and curry leaves
  • Add the ground paste, stir well, reduce to a low flame.
    Add the ground paste and mix well
  • Cook with the lid closed for 10 minutes.
    Cook with the lid closed
  • 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.
    Kori Sukka is ready


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).


  1. 5 stars
    Just tried it, fam
    Loved it!! Thank you!

  2. 5 stars
    Second time and enjoyed it again .!
    I toasted the dessicated coconut and ground with the rest per recipe.
    Easy recipe and well illustrated
    Thanks so much

    • The Take It Easy Chef

      Thank you very much, Marguerite! I am glad you enjoyed it.
      That’s a nice touch. Sounds like a lovely addition to the dish.

  3. Marguerite

    5 stars
    Very easy great recipe
    I will definitely make it again

  4. Chethana S b

    5 stars
    Can u please let me know by tomorrow

  5. Chethana S b

    Ur chicken sukka recipe is awesome nd i always prefer ur recipe thank u for the tasty curry.
    Nd i needed one suggestion from ur side can u plz guide me.
    For 35 members how many kilo chicken nd ingredients should i have to take.

    • The Take It Easy Chef

      Hi Chethana,
      Thank you very much for your generous feedback! 🙂

      Full disclosure – I have never made this dish at the scale you are looking at.
      Let me give it a try.
      For 35 people, I would recommend 4-5 kilos approx.

      4-5 kg chicken cut into small pieces
      15 medium onion
      15-20 cloves garlic
      a fist full of curry leaves (add more happily)
      4 cups grated coconut
      To taste salt

      For frying
      30 dry kashmiri red chillies
      15 red chillies
      10 tablespoons coriander seeds
      a fist full whole black pepper
      2 teaspoons methi seeds fenugreek
      2 teaspoons fennel seeds
      2 teaspoons cumin seeds
      2 inch cinnamon
      10 – 15 cloves
      2 teaspoon turmeric powder
      7-8 teaspoon tamarind

  6. Will be trying this today

  7. Super

  8. Adarsh Rao

    5 stars
    Very authentic taste from our great Karnataka

  9. 5 stars
    Made this.Perfect to the T.. thanks so much.and this goes with the neer dosa in our tummies ..yummy

  10. 5 stars
    I made this twice now counting today and it came out really well.

  11. Nandini Bhushan

    Tried the recipe and turned out to be awesome. Thanks for sharing it. Family just loved it

    • The Take It Easy Chef

      Hi Nandini,
      Thank you very much for the generous feedback 🙂
      I am happy to hear that it was well received by your family.

  12. 5 stars
    Absolutely delicious. Fool proof recipe. Enjoyed by all. Used 4 Kashmiri + 2 Red chillies. Was spicy but perfect. hank you for sharing.

  13. 5 stars
    I made this today. It turned out so delicious!!
    Loved the simplicity.
    Also your tips helped a ton! I did not have some of the whole spices, so used powdered form of them.

    • The Take It Easy Chef

      Hi Shrija,
      Thank you very much. That’s such a happy feedback. Love it! 🙂 Happy to hear that the kori sukka turned out well.
      Yeah, powdered spices will work fine. It is just that I love the authentic aroma when working with the whole spices, that’s all 🙂

  14. Sakshi Kashelkar

    5 stars
    made this last and this weekend….turned out yummy….just added a little garam masala to the finish dish…with ghee tadka…it tasted out of the world

    • The Take It Easy Chef

      Ghee tadka!! 🙂
      Thank you for the feedback, Sakshi.
      I am glad you liked my kori sukka recipe and I like the improvisations you included.
      I am going to try that next time.

    • Made it for lunch today and it turned out lip-smacking! Husband is a Mangalorean and he loved it, mehnat vasool 😎 Thank you so much! 🙏🏻

      • The Take It Easy Chef

        Thank you very much for sharing your feedback, Ritasha 🙂
        Happy to hear that it was “mehnat vasool” 🙂

  15. Sujith Kumar shetty

    Chef trying an Mangalorian Kori Sukka @ #ADNOC Drilling Abhudhabi…. My colleagues all liked it… Most of them are #Arabs…..

    • The Take It Easy Chef

      Thank you very much for sharing this Sujith!!
      I am super-chuffed reading that the kori sukka was well received!

  16. Gargi Sarkar

    The dish is absolutely tasty. Made it for my husband’s b’day! In fact grazing around your website, I find all the dishes will turn around excellent. Very innovative and a variety of dishes. Thanks!!

    • The Take It Easy Chef

      Thank you very much Gargi! 🙂 🙂
      I am delighted to learn that my kori sukka recipe was part of a special birthday meal!! I wish him a wonderful year ahead 🙂
      Thank you again.

  17. Hi, Today I made chicken sukka it was amazing. My son by looking at your chicken sukka picture, said this picture itself shows this dish would taste great. My son was fighting with me to make this dish on vegetable since my husband & son are vegetarian. Tomorrow i would try your vegetarian recipe & serve my kid.

    • The Take It Easy Chef

      Thank you very much Renuka. I am delighted to read your feedback about the chicken sukka. I hope the other recipes you tried also came out well! 🙂 🙂

  18. manoj kumar muscat

    thank you very much i tried this recipe wow superb yummy

    • The Take It Easy Chef

      Thank you very much Manoj!! Great to hear that the kori sukka came out well 🙂

  19. Excellent recipe! Slight variation on my mother’s recipe but still very good. Dry roasting the spices without burning them is hard but well worth it.
    Enjoyed the kori sukka, so will give other recipes a go. Thank you for the recipe. Much appreciated and will be used again and again.

    • The Take It Easy Chef

      Thank you very much Roshni! 🙂 🙂
      Your comment made my day!!

      I agree to you observation on the dry roasting the spices. It is a little extra work, but well worth it.

  20. Thank you so much for sharing this recipe. Since Chicken sukka is my fav recipe, I never tried making it as I was scared I would ruin it forever for me :D. When I saw your recipe, I just knew in my heart this is going to be perfect and it did turn out great,..just the way I like it. Thank you once again.

    • The Take It Easy Chef

      Hello Prakrathi,

      Thank YOU for trying out my recipe. I am delighted reading through your comments, and super happy that you liked cooking the chicken sukka!! 🙂

  21. 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.

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

  23. Vivekananda Govind Shenoy

    Nice &Tasty Kori Sukka.

  24. 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 :-).

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

  26. 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! 🙂

  27. This looks incredible! Yum!

  28. 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.

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

  30. The take it easy chef

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

  31. Prabhosha Kaikini

    Delicious dish very tasty and easy recipe

  32. The take it easy chef

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

  33. shilpa kotian

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

    • Wow. I tried this dish today. Came out finger licking good. Everyone just loved it. Thanks for this wonderful recipe. I did Just a small modification, added dry coconut for grinding and a small piece of ginger.

      • The Take It Easy Chef

        Hi Shanaya,
        Thank you very much.
        Chuffed to read about the “finger licking good” 🙂
        And adding dry coconut was a nice touch. It adds to the flavour.

  34. The take it easy chef

    Thank you @Smith Sonian!
    Thank you Serene & Timmy

  35. Serene & Timmy

    Your pictures are really cool.

  36. Smith Sonian

    Nice write up! Liked the intro!

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