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: 4 portion
Ingredients
- 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
Instructions
- 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.
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).