Mangalorean Chicken Sukka

Mangalorean Chicken Sukka

Alternative names	Tulu: Kori Sukka, Kori Ajadina, English: Chicken Sukka
Type	Curry
Course	Main Course
Place of origin	India
Region or state	Tulunadu
Main ingredients	Chicken, Grated Coconut, Red Chillies
Variations	Dry, Semi gravy
Cookbook: Mangalorean Chicken Sukka   Media: Mangalorean Chicken Sukka

Chicken Sukka semi gravy

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 Semi-Dry gravy" in Tulu, sometimes also called as "Kori Ajadina". However it can be prepared in two variations Dry and semi gravy.^[1]

Ingredients

These are the ingredients required to prepare Chicken Sukka^[2]

• 1 1/2 Kg Chicken
• 10 Dry Red Chillies ( Dry Cayenne pepper or Facing heaven pepper )
• 1 Cup Grated Coconut
• 2 tbsp Coriander
• 10-12 Black pepper corn
• 1/2 tsp Cumin
• 1/2 tsp Fenugreek
• 2 inches Cinnamon
• 6 Clove
• 1/4 tsp Turmeric powder
• 5-6 cloves of Garlic
• 2 Onion
• 2-3 Tomato
• 5-6 Curry Leaves
• 1 Lime(small)
• Salt to taste
• 1 tbsp Ghee + 1 tbsp Coconut oil

Preparation

Below is the method followed to cook Chicken Sukka.^[2]

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

See also

• List of chicken dishes
• Mangalorean cuisine
• Kori rotti

References