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    Whisk Affair » Recipes » Chicken Curries

    Published: Mar 11, 2017 | Last Updated On: Jul 19, 2020 by Neha Mathur

    Mangalorean Chicken Sukka (Kori Sukka)

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    Jump to Recipe
    Mangalorean Chicken Sukka is a dry dish made using fresh chicken, masalas, grated fresh coconut and it is generously tempered using ghee as well as onions. #IndianChickenRecipe #IndianRecipes #ChickenRecipes #MangaloreanRecipes

    Mangalorean Chicken Sukka or Kori Sukka is a dry Konkani chicken dish made using fresh chicken, masalas, grated fresh coconut, and it is generously tempered using ghee as well as onions. Want to know the best recipe to make it? Look no further. Here is how to make it.

    Mangalorean Chicken Sukka served in a pan
    Jump to:
    • Step by Step Recipe
    • Recipe Card

    Trying out different cuisines is always on my mind – a food enthusiast and someone who is making a living out of food, I never ever get tired of gauging different ingredients and flavors.

    Recently, Mangalorean cuisine has started catching my fancy.

    Considered to be influenced a lot by the South Indian cuisine, this cuisine still has its own charm.

    Just like coconut, curry leaves; ginger, garlic, and chilli are other commonly used ingredients while making Mangalorean dishes.

    Having tried Mangalorean Korri Rotti, I felt all the more tempted to prepare one more dish of this cuisine and hence the obvious choice was Mangalorean Chicken Sukka.

    So, though Mangalore is a coastal town and fish is largely used for making its cuisine, Mangalorean Chicken Sukka turns out to be an equally satiating dish.

    And rightfully so, Chicken Sukka or Chicken Chukka is loved by large by the Mangalorean community.

    This Chicken Chukka Recipe is one of my fav Mangalore style chicken curry and if you are looking for dry chicken recipes, this must definitely be in your list to make.

    Chicken Sukka or Kori Sukka is a semi-dry dish made using fresh chicken, masalas, grated fresh coconut and it is generously tempered using ghee as well as onions.

    Slightly pungent, this Konkani Chicken Sukka would definitely satiate your taste buds and make you feel all warm this winter.

    Serve this chicken sukka with dosa, parotta, rice or neer dosa.

    Here’s its interesting recipe:

    Step by Step Recipe

    Dry roast the ingredients for Dry Roasting in a pan until slightly browned. Remove on a plate and let them cool.

    Dry roasting ingredients in a pan.

    Add the dry roasted ingredients in a blender and blend to make a smooth powder. Do not add water.

    Powdered dry roasted ingredients.

    Heat ghee for ghee roasting in a pan.

    Ghee heating in a pan.

    Roast all the ingredients listed under ghee roasting until they are nicely browned and fragrant.

    Ghee roasting ingredients added in the ghee.

    Remove the ingredients on a plate and let them cool. Add the ingredients for ghee roasting in a blender and grind to make a smooth paste. Add little water while grinding. Keep the mixture aside.

    paste made with ghee roasted ingredients.

    Heat 4 tablespoon ghee in a karahi/pan. Once the ghee is hot, add onion and garlic and fry until onion turns translucent.

    Onion and garlic added in ghee in a pan.

    Add chicken and fry on high heat for 3-4 minutes.

    Chicken added in the pan.

    Add the ghee roasted masala paste along with a cup of water and salt and cover and cook the chicken for 15-20 minutes or until almost done.

    Ghee roasted masala paste added in the pan.
    Water and salt added in the pan.
    Cover and cook.

    Now add the dry roasted masala powder and cook for another 10-12 minutes until the chicken is cooked and the masala is dry.

    Dry roasted masala added in the pan.

    Add turmeric and tamarind and cook for 3-4 minutes.

    Cooked chicken.

    Heat ghee for tempering in a pan. Add sliced onion and fry until browned.

    Onion added in ghee.

    Pour the tempering over the chicken.

    Fried until browned.

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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Mangalorean Chicken Sukka

    Chicken Sukka Recipe

    Mangalorean Chicken Sukka is a dry dish made using fresh chicken, masalas, grated fresh coconut and it is generously tempered using ghee as well as onions. 
    4.54 from 26 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 4 people
    Calories: 591kcal
    Author: Neha Mathur

    Ingredients 

    • 1 kg Chicken (Curry Cut)
    • 4 tablespoon Ghee
    • 1 cup Onion (Finely Chopped)
    • 5-6 Cloves Garlic (Crushed)
    • Salt to taste
    • 1 teaspoon Turmeric Powder
    • 2 tablespoon Tamarind Paste

    For Dry Roasting

    • 1 teaspoon Cumin Seeds
    • 1 and ½ cup Fresh Coconut (Grated)
    • 10-12 cloves Garlic

    For Ghee Roasting

    • 2 tablespoon Ghee
    • 3 tablespoon Coriander Seeds
    • 1 teaspoon Poppy Seeds
    • ¼ teaspoon Fenugreek Seeds
    • 1 inch Cinnamon
    • 1 teaspoon Black Peppercorn
    • 3-4 Cloves
    • 20-25 Bydegi Red Chilli
    • 10-12 Guntur Red Chilli

    For Tempering

    • 2 tablespoon Ghee
    • ¼ cup Onion (Thinly Sliced)
    US Customary or Metric
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    Instructions

    • Dry roast the ingredients for Dry Roasting in a pan until slightly browned.
    • Remove on a plate and let them cool.
    • Heat ghee for ghee roasting in a pan.
    • Roast all the ingredients listed under ghee roasting until they are nicely browned and fragrant.
    • Remove the ingredients on a plate and let them cool.
    • Add the dry roasted ingredients in a blender and blend to make a smooth powder.
    • Do not add water.
    • Remove the mixture in a bowl.
    • Add the ingredients for ghee roasting in a blender and grind to make a smooth paste.
    • Add little water while grinding.
    • Keep the mixture aside.
    • Heat 4 tablespoon ghee in a karahi/pan.
    • Once the ghee is hot, add onion and garlic and fry until onion turns translucent.
    • Add chicken and fry on high heat for 3-4 minutes.
    • Add the ghee roasted masala paste along with a cup of water and salt and cover and cook the chicken for 15-20 minutes or until almost done.
    • Now add the dry roasted masala powder and cook for another 10-12 minutes until the chicken is cooked and the masala is dry.
    • Add tamarind and turmeric powder and cook for 3-4 minutes.
    • Heat ghee for tempering in a pan.
    • Add sliced onion and fry until browned.
    • Pour the tempering over the chicken.
    • Serve hot.

    Notes

    Make this recipe in ghee only for traditional authentic taste.

    Nutrition

    Calories: 591kcal | Carbohydrates: 15g | Protein: 24g | Fat: 49g | Saturated Fat: 23g | Cholesterol: 166mg | Sodium: 93mg | Potassium: 451mg | Fiber: 3g | Sugar: 6g | Vitamin A: 170IU | Vitamin C: 8.7mg | Calcium: 91mg | Iron: 2.9mg
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    Reader Interactions

    Comments

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      Recipe Rating





    1. Rashna

      July 14, 2022 at 7:13 am

      5 stars
      The recipe was super easy, fabulously tasty and the best part … my husband loved it. Couldn’t believe it was made at home.
      Thank you for an excellent chicken dish.

      Reply
    2. Urvi

      June 15, 2022 at 8:28 am

      5 stars
      Made chicken sukka following your recipe. Has turned out delicious 🙂
      Thank you Neha!

      Reply
    3. Sneha Nair

      July 14, 2020 at 6:32 am

      5 stars
      Easy steps and authentic taste.

      Reply
      • Neha Mathur

        July 15, 2020 at 5:48 am

        Thanks 🙂

        Reply
    4. GAIL DIAS PINTO

      May 30, 2020 at 2:44 pm

      Can dessicated coconut be used in place of fresh coconut?

      Reply
      • Neha Mathur

        May 31, 2020 at 3:05 am

        Yes sure, you can.

        Reply
    5. Neeta

      March 23, 2020 at 1:39 am

      Are we adding garlic in the dry roast or before adding the chicken along with the onions?
      Please clarify.

      Reply
      • Neha Mathur

        March 23, 2020 at 4:00 am

        It’s added in the dry roast. It’s very clear in the step by step pic also.

        Reply
    6. JN Knotts

      March 09, 2020 at 10:45 pm

      Hi, I have a question. I can’t take any ghee, and I was wondering which oil you think I should use as a substitute? I have mustard oil, olive oil, coconut oil, and corn oil. If you think something else might be better i can buy it. Thank you!

      Reply
      • Neha Mathur

        March 12, 2020 at 7:41 am

        Hi, try using coconut oil as the substitute.

        Reply
    7. Aneeta Dsouza

      December 27, 2019 at 12:54 am

      4 stars
      The recipe is easy to follow and the dish turned out excellent. I have always wanted to prepare the most tasty Sukha Chicken and here it is !

      Reply
      • Neha Mathur

        January 01, 2020 at 2:39 am

        Thank you 🙂

        Reply
    8. Madhuri

      July 27, 2019 at 12:34 pm

      5 stars
      Excellent recipe. Make it today. Everyone loved it!!

      Reply
      • Neha Mathur

        July 29, 2019 at 5:39 pm

        Thanks for trying 🙂

        Reply
    9. Beulah

      July 06, 2019 at 2:48 pm

      Turned out to be Yummy..tnku

      Reply
      • Neha Mathur

        July 09, 2019 at 1:34 am

        Thanks a lot for trying 🙂

        Reply
    10. Shrawani

      May 18, 2019 at 7:48 am

      I tried this today Neha and it turned out to be absolutely amazing .. thanks for this

      Reply
      • Neha Mathur

        May 19, 2019 at 11:58 am

        Thnx for trying 🙂

        Reply
    11. Pallavi k

      May 05, 2019 at 6:35 am

      Beautiful recipi. Perfectly done.. thankyou for the good one:)

      Reply
      • Neha Mathur

        May 06, 2019 at 3:05 am

        Thnx for trying

        Reply
    12. Thefseena

      March 19, 2019 at 3:20 pm

      5 stars
      It was really gud…..totly lovd it????

      Reply
      • Neha Mathur

        March 20, 2019 at 2:03 am

        Thnx a lot for trying 🙂

        Reply
    13. Sathya

      February 13, 2019 at 11:52 am

      5 stars
      I didn’t have coriander seeds handy, replaced with coriander powder and added some water with the dry roasting ingredients to get some extra gravy. Turned out great, thanks for the recipe.. Bookmarking this ????

      Reply
      • Neha Mathur

        February 13, 2019 at 12:27 pm

        I am glad you liked it 🙂

        Reply
    14. Miss Simon

      November 25, 2018 at 8:55 am

      4 stars
      Turned out really good !

      Reply
      • Neha Mathur

        November 27, 2018 at 1:51 pm

        Thnx for trying 🙂

        Reply
    15. Anil

      June 07, 2018 at 7:03 pm

      5 stars
      Excellent recipe! Turned out perfect. Thanks a bunch

      Reply
      • Neha Mathur

        June 08, 2018 at 8:31 am

        Thnx for trying 🙂

        Reply

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    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I’m Neha, Blogger & Recipe Expert behind Whisk Affair. I’ve nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

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