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.
Servings Prep Time
4portion 20minutes
Cook Time Passive Time
30minutes 10minutes
Servings Prep Time
4portion 20minutes
Cook Time Passive Time
30minutes 10minutes
For frying
  1. Clean the chicken, and cut into small pieces.
  2. Get all the ingredients listed under “For frying” ready.
  3. Heat a pan, and dry fry* coriander seeds, whole pepper, fenugreek, fennel seeds, cumin seeds, cinnamon, and cloves.
  4. When they are almost fried, add the dry red chillies**.
  5. Now add a little oil, garlic and half of the sliced onions.
  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.
  8. Add 1/4th grated coconut, tamarind, and grind the mixture to a smooth paste in a blender.
  9. Heat some oil in a pan, and fry the remaining 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.
  11. Add the ground paste, stir well, reduce to a low flame.
  12. Cook with the lid closed for 10 minutes.
  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.
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).

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