Authentic Mangalorean Kori Sukka
A fiery and aromatic coastal chicken delicacy made with freshly roasted spices and grated coconut. This rich, dry preparation captures the vibrant culinary heritage of Karnataka.
60min
Total Time
4
Servings
Mangalorean
Cuisine
Recipe
1
Dry roast the dry red chillies, coriander seeds, cumin seeds, fenugreek seeds, peppercorns, cinnamon, and cloves in a pan until fragrant, 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 sliced onions and curry leaves until translucent.
4
Add the chicken pieces and turmeric powder, cooking on high heat until the chicken changes color and releases its juices.
5
Pour in the ground masala paste and season with salt, mixing well to coat all the chicken pieces.
6
Cover and simmer on medium-low heat until the chicken is tender and the gravy thickens completely.
7
Add the remaining fresh grated coconut to the pan and toss well for another 2-3 minutes until dry and aromatic.
8
Serve hot garnished with fresh curry leaves alongside neer dosa or steamed rice.
Ingredients
500 grams chicken, cut into small pieces
1 cup fresh grated coconut
6-8 dry red chillies (Byadagi and Guntur mix)
2 tablespoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
6-8 black peppercorns
1 small piece cinnamon
3-4 cloves
1 small ball tamarind
1 large onion, finely sliced
2 sprigs curry leaves
2 tablespoons coconut oil
Salt to taste
1/2 teaspoon turmeric powder
*This AI-generated recipe may contain inaccuracies.