Kori Sukka
A fiery and aromatic semi-dry chicken dish from the coastal region of Mangalore. It's defined by a special blend of roasted spices and a generous amount of fresh coconut, creating a uniquely rich and textured curry that pairs perfectly with neer dosa or steamed rice.
For 4 servings
4 steps. 40 minutes total.
- 1
Step 1
- a.Prepare the Sukka Masala
- b.In a dry, heavy-bottomed pan over low heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, and fenugreek seeds. Dry roast for 2-3 minutes until they become fragrant.
- c.Add the dry Byadagi red chillies and continue to roast for another minute until they are crisp and slightly puffed. Be careful not to burn the spices.
- d.Remove the pan from the heat and allow the spices to cool completely to room temperature.
- e.Once cooled, transfer the roasted spices to a spice grinder or blender and grind to a fine powder. Set this sukka masala aside.
- 2
Step 2
- a.Sauté Aromatics
- b.Heat coconut oil in a large kadai or pan over medium heat. Once hot, add the sliced onions.
- c.Sauté the onions for 8-10 minutes, stirring occasionally, until they are soft, translucent, and have golden-brown edges.
- d.Add the ginger-garlic paste, slit green chillies, and curry leaves. Sauté for another 2-3 minutes until the raw aroma of the paste disappears.
- 3
Step 3
- a.Cook the Chicken
- b.Add the chicken pieces to the pan. Increase the heat to medium-high and sear the chicken for 5-7 minutes, stirring, until it's lightly browned on all sides.
- c.Sprinkle the prepared sukka masala powder, turmeric powder, and salt over the chicken. Mix thoroughly to ensure each piece is evenly coated.
- d.Continue to cook for 2-3 minutes, allowing the spices to toast with the chicken and release their rich aroma.
- 4
Step 4
- a.Simmer and Finish
- b.In a small bowl, mix the tamarind paste with 2 tablespoons of warm water to create a smooth liquid. Pour this tamarind water and the 1/2 cup of plain water into the pan.
- c.Stir everything well, bring to a boil, then reduce the heat to low. Cover the pan and let the chicken simmer for 15-20 minutes, or until it is tender and fully cooked (internal temperature of 165°F or 74°C).
- d.Uncover the pan. Add the fresh grated coconut and powdered jaggery. Increase the heat to medium.
- e.Stir-fry for 5-7 minutes, continuously mixing, until all the moisture has evaporated and the coconut masala mixture clings to the chicken pieces, creating a semi-dry texture.
- f.Garnish with freshly chopped coriander leaves and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use fresh, high-quality grated coconut. Avoid desiccated coconut if possible.
- 2Roasting the spices on low heat is crucial to awaken their essential oils without burning them, which would result in a bitter taste.
- 3Don't skip the jaggery; it provides a subtle sweetness that perfectly balances the spicy and tangy notes of the dish.
- 4Kori Sukka tastes even better the next day as the flavors meld and deepen. It's a great dish to make ahead.
- 5If you don't have Byadagi chillies, you can use a combination of Kashmiri chillies (for color) and Guntur chillies (for heat).
- 6Ensure the final stir-frying step is done well to achieve the characteristic 'sukka' or dry consistency.
Adapt it for your goals.
Vegetarian
Replace the chicken with 500g of firm mushrooms, paneer, or boiled chickpeas. Adjust the cooking time accordingly.
With GravyWith Gravy
For a version with more gravy, add 1/2 cup of thin coconut milk along with the water and simmer. Reduce the final stir-frying time to retain some liquid.
Milder VersionMilder Version
Reduce the number of red and green chillies by half and deseed them completely for a less spicy but equally flavorful dish.
Why this is on our healthy list.
Rich in Protein
Chicken is an excellent source of high-quality lean protein, which is essential for muscle growth, repair, and overall body function.
Anti-inflammatory Properties
The use of spices like turmeric (containing curcumin), ginger, and black pepper provides potent anti-inflammatory benefits that can help reduce inflammation in the body.
Boosts Metabolism
The blend of spices, particularly red chillies and black peppercorns, contains compounds like capsaicin and piperine that can help boost metabolism and aid in digestion.
Source of Healthy Fats
Fresh coconut provides medium-chain triglycerides (MCTs), a type of fat that is easily digested and can serve as a quick source of energy.
Frequently asked questions
A typical serving of Kori Sukka (around 275g) contains approximately 450-550 calories, depending on the amount of oil used and the fat content of the chicken and coconut.