Authentic Mangalorean Kori Sukka with Malabar Parotta
Indulge in a rich coastal delicacy featuring tender chicken cooked in a freshly ground coconut and roasted spice paste, perfectly paired with flaky, layered parotta.
75min
Total Time
4
Servings
Mangalorean
Cuisine
Recipe
1
Dry roast coriander seeds, cumin seeds, fenugreek seeds, peppercorns, cinnamon, cloves, and dry red chillies until fragrant, then let them cool.
2
Grind the roasted spices along with the grated coconut and tamarind into a semi-coarse paste using a little water.
3
Heat coconut oil in a heavy-bottomed pan and sauté half of the sliced onions until golden brown.
4
Add the cleaned chicken pieces and salt, sautéing well until the chicken changes color and releases its natural juices.
5
Stir in the freshly ground coconut masala paste and mix thoroughly with the chicken.
6
Cover and cook on medium-low heat until the chicken is tender and the masala clings tightly to the meat, stirring occasionally.
7
In a separate small pan, temper the remaining sliced onions and fresh curry leaves in a little coconut oil until crisp, then pour them over the chicken as a finishing tadka.
8
Serve hot alongside freshly warmed, flaky Malabar parottas.
Ingredients
500g chicken, cut into bite-sized pieces
1 cup freshly grated coconut
6-8 dry red chillies (Byadagi and Kashmiri mix)
1 tbsp coriander seeds
1 tsp cumin seeds
1/2 tsp fenugreek seeds
4-5 black peppercorns
1 small cinnamon stick
3-4 cloves
1 small ball of tamarind
2 medium onions, finely sliced
1 sprig curry leaves
3 tbsp coconut oil
Salt to taste
4-5 Malabar parottas for serving
*This AI-generated recipe may contain inaccuracies.