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 Dry" 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 ingrediants 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