Kori sukka recipe | kori ajadina recipe | mangalore style chicken sukka recipe – a mouth watering delicacy from Mangalore – Udupi region where chicken is cooked with freshly ground spice mix and fresh grated coconut.
Mangalore cuisine is well known for their distinct flavor. Being a coastal area coconut has a major role in mangalorean cuisine. Hence you can find majority of the recipes with lots of coconut in it.
In most of the Mangalore home, sunday is meant to be the chicken dish day. You can find people just crowding the chicken vendor stalls. So most of time people start early morning to market in order to avoid the crowd and return home happily with their share of chicken.
Chicken recipes cooked at home varies from chicken sukka to ghasi and from ghee roast to biryani. Though the dish may not reach the neighbour’s dining table but one thing that always reach them is the amazing aroma from the next kitchen. Ending up, each house in the locality knowing what is cooking next door.
Mangalorean cuisine is incomplete without this kori sukka recipe or kori ajadina recipe . Kori sukka or ajadina means a dry dish in tulu with lots of coconut in it.
The recipe taste varies with the amount of chilies and spices used. In this recipe I have used dry long red kashmiri chilies for colour as well as short chilies for spice. Main part of this recipe is roasting spices and grated coconut. Grated coconut must be roasted to golden brown in medium flame carefully. Ghee can be used instead of oil in this recipe for amazing smell. As I told kori sukka recipe can be have a lot of variations and each house has their own unique recipe. This one comes directly from my mum’s kitchen.
Kori sukka is served all over the world in Mangalorean restaurants.This dish is best eaten with neer dosa, mangalore style idlis or with steamed rice.
Kori sukka recipe | kori ajadina recipe | mangalore style chicken sukka recipe
- 1 kg chicken cleaned,cut into small pieces
- 2 onion medium size,sliced
- 4-5 garlic cloves crushed
- 2 tomato medium size,chopped
- 1/2 tsp turmeric powder
- 1 cup fresh coconut grated
- 4 1/2 tbsp coconut oil
- salt to taste
kori sukka masala powder
- 15 dry long red chili kashmiri
- 5 dry small round red chili
- 3 tbsp coriander seeds
- 2 1/2 tsp cumin seeds
- 1 tsp mustard seeds
- 1 inch cinnamon stick
- 2-3 cloves
- 10-12 curry leaves
- Dry roast long & short red chilli, coriander seeds, cumin seeds, mustard seeds, cinnamon, cloves, curry leaves each separately for 1-2 minutes. Grind the roasted spices to fine powder.
- Heat a cooking pot and add 2 1/2 tbsp. of oil. Add onion & crushed garlic.
- Fry onion and garlic till onion turns translucent in medium flame.
- Add tomatoes, fry it for 1-2 minutes. Then add about 3 tbsp. of water & cook tomatoes till they are soft and mushy.
- Once tomatoes are cooked add turmeric powder, salt & mix well.
- Add chicken pieces mix well such that it is well coated with onion tomato masala.
- Close the lid and cook the chicken keeping the heat medium, till they are half cooked. It will take about 10 mins in medium flame. There is no need to add water as chicken releases water when cooking. If you still find it dry add little water to avoid burning.
- Once chicken is half cooked add 3/4 of the prepared kori sukka masala powder.
- Mix well making sure chicken is coated with masala powder and cook till chicken is done for another 5-6 mins in medium heat.
- Meanwhile in a sauté pan add 2 tbsp of oil and fry coconut till it turns golden brown in medium flame.
- Once chicken is cooked add golden brown coconut and remaining masala powder.
- Mix and cook chicken in medium flame for another 4-5 mins. Garnish with coriander leaves & serve hot.