Authentic Mangalorean Kori Sukka with Warm Soft Appams
A rich and fragrant coastal chicken delicacy simmered in freshly roasted spices and grated coconut. Best paired with freshly made soft appams.
75min
Total Time
4
Servings
Mangalorean
Cuisine
Recipe
1
Dry roast the coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, cinnamon, cloves, and dry red chilies until aromatic, then let them cool.
2
Grind the roasted spices along with half of the grated coconut and tamarind into a smooth paste using a little water.
3
Heat coconut oil in a heavy-bottomed pan and sauté the chopped onions until translucent and golden brown.
4
Add the ginger-garlic paste and curry leaves, sautéing until the raw aroma disappears.
5
Add the chicken pieces and fry them for 5-7 minutes until they change color and seal in their juices.
6
Pour in the ground coconut spice paste, season with salt, and mix well to coat the chicken thoroughly.
7
Cover and cook on medium-low heat until the chicken is tender and the gravy reduces to a thick, dry-style masala.
8
In a separate small pan, lightly toast the remaining grated coconut until golden and stir it into the chicken just before turning off the heat.
9
Serve hot alongside warm, fluffy appams.
Ingredients
500g chicken, cut into bite-sized pieces
1 cup fresh grated coconut
6-8 dry red chilies (Byadagi and Guntur mix)
2 tbsp coriander seeds
1 tsp cumin seeds
1/2 tsp fenugreek seeds
6-8 black peppercorns
1 cinnamon stick
4-5 cloves
1 small ball of tamarind
2 medium onions, finely chopped
1 tbsp ginger-garlic paste
1 sprig curry leaves
3 tbsp coconut oil
Salt to taste
4 warm soft appams for serving
*This AI-generated recipe may contain inaccuracies.