Manglorean Chicken Sukka

Name: Manglorean Chicken Sukka | Kori Sukka
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Indian
Ingredients: 500 g chicken with bone; 2 tsp salt; 1 tsp cumin seeds; 1 tsp mustard seeds; 1 tsp poppy seeds; 7 Fenugreek seeds; 1 tbsp coriander seeds; 7 black pepper corns; 2 in cinnamon stick; 1 bayleaf; 1 piece stone flower; 1 piece tamarind piece; 4 guntur dry red chillies; 4 kashmiri dry red chillies; 1 onion sliced; 1 whole garlic; 0.5 part of fresh coconut grated or sliced; 1 tbsp water (optional); 2 tbsp ghee; 1 tsp mustard seeds; 1 whole garlic crushed; 1 pinch asafoetida; 1 onion sliced; 2 green chillies slit; 1 tsp turmeric powder; 1 tsp red chilli powder; 0.25 cup water (optional); coriander leaves for garnish

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,...

guntur dry red chillies

kashmiri dry red chillies

part of fresh coconut grated or sliced

whole garlic crushed

coriander leaves for garnish

Calories

308.1kcal (15.41%)

Protein

28.2g (56.4%)

Step 1

Clean the chicken with bone and marinate it with salt. Keep it aside.

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.

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.