Mangalorean Style Chicken Sukka

Preparation time
60 mins
Cooking time
30 mins
Difficulty
moderate
Serves
4 people
Meal course
Lunch
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1 1/2 Kilo
Chicken
10 medium
Dry Red Chillies ( Dry Cayenne pepper or Facing heaven pepper )
1 cup
Grated coconut
2 Tbsp
Coriander leaves (to garnish)
10 medium
Black pepper corn
1/2 Tsp
Cumin
1/2 Tsp
Fenugreek
2 stick
Cinnamon
6 medium
Cloves
1/4 Tsp
Turmeric powder
6 Pod
Garlic
2 medium
Onion
3 medium
Tomato
2 spring
Curry leaves
1 small
Lime
1 per taste
Salt
1 Tbsp
Ghee
1 Tbsp
Coconut Oil
Mangalorean Style Chicken Sukka

Chicken Sukka is one of the most popular chicken dishes from Mangalore, Karnataka. Mangalorean Chicken Sukka or Kori Sukka/Kori Ajadina(Tulu) is an Indian Dish of Chicken native to Mangalore and Udupi region. “Kori Sukka” literally means “Chicken Dry” in Tulu, sometimes also called as “Kori Ajadina”. However it can be prepared in two variations Dry and semi gravy.

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dilipramadas

Founder
I am Dilip Ramadas. I'm the founder of bhojanalay.com. My mother is the inspiration behind this website. My mother's recipes and culinary art needed a permanent place. So I built bhojanalay.com. I am a foodie and I like to write reviews of food and restaurants.

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  1. Cut chicken into small pieces. Wash, drain and marinate with Turmeric, Salt, and lime juice and keep aside.
  2. Masala Powder: Dry roast red chillies, Coriander, Methi (Fenugreek), Jeera (Cumin), cinnamon and cloves and powder them.
  3. Masala Paste: Grind 1 onion and garlic into a paste. Add grated coconut and grind for a while.
  4. Heat Ghee and oil and fry the chopped onion till golden brown, add chopped tomatoes and saute till oil separates.
  5. Add Curry Leaves and fry for a while.
  6. Now add marinated chicken. Mix well and allow to cook for a while.
  7. Now add ground Masala paste and Masala powder, mix well and allow to dry.
  8. Garnish with Coriander leaves and serve hot.

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