Mangalore Kori Sukka Recipe | Authentic Mangalore Chicken Sukka | Cookd

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🚨 Authentic Mangalorean Recipe Alert! Mangalore Kori Sukka is a Mangalorean special #ChickenStarterRecipe. #MangaloreKoriSukka is cooked with grated fresh coconut, dry roasted spices and chicken. You can now make this delectable #MangaloreanChickenSukka with Cookd’s easy recipe. Do try this recipe and share your feedback in the comments section.

Mangalore Kori Sukka Recipe:

To Roast:

Coriander Seeds - 1 tbsp
Black Peppercorns - ¼ tsp
Fenugreek Seeds - ¼ tsp
Fennel Seeds - ¼ tsp
Cumin Seeds - ½ tsp
Cinnamon - 1 inch
Cloves - 3 nos
Kashmiri Red Chilli - 5 nos
Dried Red Chilli - 2 nos
Oil - 1 tbsp
Onion (thinly sliced) - 1 no
Garlic - 5 cloves
Turmeric Powder - ¼ tsp

Other Ingredients:

Grated Coconut - ½ Cup
Tamarind - 1 tsp
Oil - 1 tbsp
Onion (thinly sliced) - 1 no
Chicken (with bone) - 500 grams
Curry Leaves - 15 nos
Salt - 1 tsp
Water - ¾ Cup + ½ Cup
Coriander Leaves - 1 tbsp

Cooking Instructions:

1. In a pan, dry roast the grated coconut until golden brown and set aside.

2. In a pan, dry roast the coriander seeds, black peppercorns, fenugreek seeds, fennel seeds, cumin seeds, cinnamon and cloves.

3. Once the spices start to emit aroma, add the Kashmiri red chilli and the normal red chilli.

4. Add oil, garlic cloves and thinly sliced onions. Saute this until the onions are translucent.

5. Add the turmeric powder, mix well and remove from the heat.

6. Once the mixture cools down, add half of the grated coconut, tamarind and grind the mixture into a smooth paste adding ¾ Cup of water. Set this paste aside.

7. Heat oil in a pan, add the thinly sliced onion and fry until the onions turn golden brown.

8. Add the cleaned and washed chicken pieces, curry leaves, salt and saute on high flame for 2 mins.

9. Add the ground paste, water, mix well, cover and cook for 7 mins.

10. Add the remaining grated coconut and mix well. Cook for a further 2 minutes.

11. Add chopped coriander leaves and remove from heat.

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