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.
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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.
Add the dry roasted ingredients in a blender and blend to make a smooth powder. Do not add water.
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 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 turmeric and tamarind 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.
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Recipe Card
Chicken Sukka Recipe
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)
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.
Anil
Excellent recipe! Turned out perfect. Thanks a bunch
Neha Mathur
Thnx for trying 🙂
Miss Simon
Turned out really good !
Neha Mathur
Thnx for trying 🙂
Sathya
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 ????
Neha Mathur
I am glad you liked it 🙂
Thefseena
It was really gud…..totly lovd it????
Neha Mathur
Thnx a lot for trying 🙂
Pallavi k
Beautiful recipi. Perfectly done.. thankyou for the good one:)
Neha Mathur
Thnx for trying
Shrawani
I tried this today Neha and it turned out to be absolutely amazing .. thanks for this
Neha Mathur
Thnx for trying 🙂
Beulah
Turned out to be Yummy..tnku
Neha Mathur
Thanks a lot for trying 🙂
Madhuri
Excellent recipe. Make it today. Everyone loved it!!
Neha Mathur
Thanks for trying 🙂
Aneeta Dsouza
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 !
Neha Mathur
Thank you 🙂
JN Knotts
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!
Neha Mathur
Hi, try using coconut oil as the substitute.
Neeta
Are we adding garlic in the dry roast or before adding the chicken along with the onions?
Please clarify.
Neha Mathur
It’s added in the dry roast. It’s very clear in the step by step pic also.
GAIL DIAS PINTO
Can dessicated coconut be used in place of fresh coconut?
Neha Mathur
Yes sure, you can.
Sneha Nair
Easy steps and authentic taste.
Neha Mathur
Thanks 🙂
Urvi
Made chicken sukka following your recipe. Has turned out delicious 🙂
Thank you Neha!
Rashna
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.