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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Clean the chicken with bone and marinate it with salt. Keep it aside.
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.
Dry roast guntur dry red chillies and kashmiri dry red chillies until they puff.
Dry roast guntur dry red chillies and kashmiri dry red chillies until they puff.
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.
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.
Cook on low flame for 20 minutes. Check if the chicken is fully cooked.
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.
Turn off the flame and let it rest for 5-10 minutes. Garnish with coriander leaves.
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.
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.
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