Manglorean Chicken Sukka | Kori Sukka
Mangalorean Chicken Sukka, or Kori Sukka, is a coastal classic bursting with bold flavours, fiery spices, and the aroma of freshly roasted coconut. Tender chicken pieces are slow-cooked with a traditional Mangalorean masala made from dry red chillies, coriander seeds, cumin, pepper, garlic, and tamarind, all roasted to perfection for that deep, earthy taste. A generous amount of fresh grated coconut is added, giving the dish its signature sukka texture — slightly dry, beautifully crumbly,...
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Ingredients
Chicken Preparation
chicken with bone500g- salt2tsp
Kori Sukka Masala Base
cumin seeds1tsp
mustard seeds1tsp
poppy seeds1tsp
Fenugreek seeds7
coriander seeds1tbsp
black pepper corns7
cinnamon stick2in
bayleaf1
stone flower1piece
tamarind piece1piece
guntur dry red chillies4
kashmiri dry red chillies4
onion sliced1
whole garlic1
part of fresh coconut grated or sliced1/2
water (optional)1tbsp
Kori Sukka
ghee2tbsp- mustard seeds1tsp
whole garlic crushed1
asafoetida1pinch- onion sliced1
- green chillies slit2
turmeric powder1tsp
red chilli powder1tsp- water (optional)1/4cup
coriander leaves for garnish
Nutrition (per serving)
Calories
308.1kcal (15.41%)
Protein
28.2g (56.4%)
Carbs
5.6g (2.03%)
Sugars
0.2g (0.46%)
Healthy Fat
11.1g
Unhealthy Fat
9.2g
% Daily Value based on a 2000 calorie diet
How to make Manglorean Chicken Sukka | Kori Sukka
Prepare the Chicken
- Step 1
Clean the chicken with bone and marinate it with salt. Keep it aside.
Prepare Kori Sukka Masala Base
- Step 1
Mix cumin seeds, mustard seeds, poppy seeds, fenugreek seeds, coriander seeds, black pepper corns, cloves, cinnamon stick, bayleaf, stone flower, and tamarind piece on a plate. Dry roast the spice mix for 2-3 minutes on low flame.
- Step 2
Dry roast guntur dry red chillies and kashmiri dry red chillies until they puff.
- Step 3
Dry roast guntur dry red chillies and kashmiri dry red chillies until they puff.
Cook Kori Sukka
- Step 1
Heat ghee in a deep pan. Crackle mustard seeds, crushed garlic, curry leaves, and asafoetida. Add sliced onion and slit green chillies. Sauté for a minute.
- Step 2
Add the salted chicken pieces, turmeric powder, and red chilli powder. Cook until the chicken is tender. No need to add water as the chicken releases its own moisture.
- Step 3
Cook on low flame for 20 minutes. Check if the chicken is fully cooked.
- Step 4
Cook on low flame for 20-25 minutes. You can also make this in pressure cooker for 2 whistles if you are running out of time. Check if the chicken is 90% cooked.
- Step 5
Turn off the flame and let it rest for 5-10 minutes. Garnish with coriander leaves.
Nutrition (per serving)
Nutrition (per serving)
Calories
308.1kcal (15.41%)
Protein
28.2g (56.4%)
Carbs
5.6g (2.03%)
Sugars
0.2g (0.46%)
Healthy Fat
11.1g
Unhealthy Fat
9.2g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Use country chicken if possible. It gives a deeper flavour and pairs beautifully with the masala. Otherwise, normal chicken works too.
Use freshly grated coconut. Roast it till slight golden for the perfect sukka texture and aroma.
Let chicken cook in its own juices. This deepens the flavour and keeps it juicy.
Sukka means “semi-dry,” so leave slight moisture for better masala coating.
Slow cooking is the key since it releases its own moisture and enhances the authentic taste.
FAQS
Can I use boneless chicken for this recipe?
While boneless chicken can be used, chicken with bone is preferred for authentic flavor and texture.
What can I serve with Kori Sukka?
Kori Sukka is best served with neer dosa, rice pancakes, or steamed rice.
Can I make the masala base ahead of time?
Yes, you can prepare the masala base ahead of time and store it in an airtight container for convenience.
Is it necessary to dry roast the ingredients?
Yes, dry roasting enhances the flavors and aroma of the spices and coconut.
Can I adjust the spice level?
Yes, you can adjust the number of chillies to suit your spice preference.
Ria Pai
(@riapai009)
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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North Terrace, Adelaide, South Australia, 5000
Australia