Authentic Mangalorean Kori Sukka with Warm Malabar Parotta
Experience the rich coastal flavors of Mangalore with this intensely spiced dry chicken dish, featuring freshly roasted coconut and aromatic spices. Perfectly paired with flaky, warm Malabar parotta for an unforgettable feast.
60min
Total Time
4
Servings
Mangalorean
Cuisine
Recipe
1
Dry roast the coriander seeds, red chillies, cumin, fenugreek, and peppercorns in a pan until fragrant, then grind into a fine paste along with half of the grated coconut and tamarind.
2
Heat coconut oil in a heavy-bottomed pan, add sliced shallots and curry leaves, and sauté until translucent.
3
Add the chicken pieces and sauté on medium heat until the meat turns opaque and releases its juices.
4
Stir in the freshly ground spice paste and salt, mixing thoroughly to coat the chicken.
5
Cover and cook on a low flame until the chicken is tender and the masala clings tightly to the meat, adding a splash of water only if necessary.
6
In a separate small pan, roast the remaining grated coconut until golden brown and stir it into the chicken just before turning off the heat.
7
Serve hot alongside freshly heated Malabar parottas.
Ingredients
500g chicken, cut into bite-sized pieces
1 cup freshly grated coconut
2 tablespoons coriander seeds
6-8 dry red chillies (Byadagi and Guntur mix)
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
1/2 teaspoon black peppercorns
4-5 shallots, sliced
1 sprig curry leaves
2 tablespoons coconut oil
Salt to taste
Small piece of tamarind
4 Malabar parottas for serving
*This AI-generated recipe may contain inaccuracies.