Dakshin Kannada Kori Sukka
A fragrant and fiery coastal chicken delicacy infused with roasted spices, freshly grated coconut, and a tangy tamarind finish. This rich Mangalorean specialty pairs wonderfully with flaky pathri or neer dosa.
60min
Total Time
4
Servings
Mangalorean
Cuisine
Recipe
1
Dry roast the coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, cinnamon, cloves, and dry red chillies in a pan until aromatic, then let 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 ginger-garlic paste and sauté until the raw smell disappears.
5
Add the cleaned chicken pieces, turmeric powder, and salt, cooking on medium heat until the chicken changes color.
6
Pour in the ground masala paste and mix well to coat the chicken evenly.
7
Cover and simmer on low heat until the chicken is tender and the gravy thickens considerably.
8
In a separate small pan, roast the remaining grated coconut until golden brown and stir it into the chicken sukka just before turning off the heat.
9
Serve hot garnished with fresh curry leaves.
Ingredients
750 grams chicken, cut into bite-sized 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 whole black peppercorns
1 small cinnamon stick
3 cloves
1 small ball of tamarind
1 large onion, finely sliced
2 tablespoons coconut oil
1 sprig fresh curry leaves
1 tablespoon ginger-garlic paste
Salt to taste
1/2 teaspoon turmeric powder
*This AI-generated recipe may contain inaccuracies.