June 14, 2017 kori sukka

Kori Sukka | Mangalorean Chicken Cuisine | Karnataka Chicken Recipe

Where ever I travel and anchor myself for a food; I make a point to have the authentic food of that region.  This is one dish which I do not miss having when I am at Mangalore. So whenever you are there in Mangalore.

I would suggest you taste this dish OR when you are not in Mangalore then of course to cook this, one of the most popular dishes of Mangalore – The Kori Sukka (Tulu language) which literally means Chicken Dry.


  • 500 grams chicken cut into small pieces( pieces with bones)
  • 1/2 cup grated coconut
  • 2 medium onion
  • 4 – 5  garlic cloves
  • Curry leaves
  • 1/2 teaspoon turmeric powder
  • Marble sized tamarind
  • Salt to taste
  • Oil ( preferably Coconut oil if you really like its aroma)
  • Ghee(optional)

Ingredients For Dry Roast

  • 6-8 dry red chillies (Byadgi chillies)
  • 1 1/2 tablespoons coriander seeds
  • 1/4 teaspoon cumin seeds
  • 4 – 6  black peppercorn
  • 1/4 teaspoon fenugreek  seeds
  • 1“ cinnamon
  • 2 – 3 cloves

Kori Sukka Process

As you are ready with all the ingredients listed, let’s wash our hands before starting

  1. Clean the chicken and cut into small pieces.
  2. In a heated pan, dry fry all the ingredients listed under ‘For Dry Roast’. (Note: it is always better to fry each ingredient separately, i.e. one after the other ).

Take them off from the pan.

  1. Now add little oil in the same pan and fry half of the sliced onions till it gets pink.

Let all the fried ingredients cool down.

  1. In a blender add 1/4th grated coconut, all the fried ingredients along with the fried onions, garlic cloves, tamarind, and turmeric powder. Grind the mixture into a fine paste.
  2. Now in the same pan heat little oil, add curry leaves and sliced onions (keeping aside some slices for tempering) to fry it into pink. Now add the ground paste into the pan and cook the paste for 2 minutes.
  3. Into this add chicken pieces and some salt.

Stir occasionally and cook for 10-15 minutes with the lid closed.

  1. Now check if the chicken is cooked. Chicken usually cooks within 15 minutes. Add a little water if it is too dry.
  2. Add the remaining grated coconut, which is the main ingredient that adds authentic flavor. Stir well. Check for salt.

Cook for few minutes with the lid closed. Keep in mind not to let it go too dry.

  1. As you turn off the flame, in a small pan heat little oil/ghee and fry some chopped onions to golden brown. And add this tempering to the dish and serve hot.

Kori Sukka tastes heavenly with Neer Dosa, Rice, Chapathi, etc.

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