Kori Sukka
Kori Sukka (or Chicken Sukka) is a jewel of the Bunt community in Mangalore.
About this dish
Kori Sukka (or Chicken Sukka) is a jewel of the Bunt community in Mangalore. It is a 'dry' curry where the chicken is cooked in a rich masala and then finished with a generous amount of fresh grated coconut. The use of 'Sukka Masala' powder and the final coating of coconut gives it a distinct texture that is neither a gravy nor a stir-fry.
Ingredients
The Chicken and Marinade
- 800g Chicken, bone-in, cut into small pieces
- 1/2 tsp Turmeric powder
- 1 tbsp Ginger-garlic paste
- 1 tsp Salt
Sukka Masala (To be ground)
- 8-10 Dried Byadagi chillies
- 4-5 Dried Guntur chillies
- 2 tbsp Coriander seeds
- 1 tsp Cumin seeds
- 1/2 tsp Peppercorns
- 1/4 tsp Fenugreek seeds (Methi)
- 2-3 Cloves
- 1 inch Cinnamon
- 1 small ball Tamarind
The Base and Finish
- 2 large Onions, finely chopped
- 1 sprig Curry leaves
- 3 tbsp Coconut oil
- 200g (2 cups) Fresh grated coconut
- 2 cloves Garlic, finely chopped (for the coconut mix)
Method
- 1
Marinate the Chicken
In a bowl, mix the chicken pieces with turmeric, ginger-garlic paste, and salt. Set aside for at least 30 minutes. Using bone-in chicken is vital as the marrow adds depth to the dry roasting process.
- 2
Roast the Dry Spices
On a low flame, dry roast both types of chillies until crisp. Remove, then roast coriander, cumin, peppercorns, methi, cloves, and cinnamon until the coriander turns a shade darker. Cool and grind these with tamarind and a little water to a smooth, thick paste.
- 3
Sauté the Aromatics
Heat coconut oil in a heavy-bottomed kadai. Add curry leaves and chopped onions. Sauté on medium heat for 8-10 minutes until the onions turn translucent and slightly golden brown.
- 4
Cook the Chicken
Add the marinated chicken to the onions. Turn the heat to high and sear the meat for 5 minutes until the outsides turn white. Lower the heat, cover, and let the chicken cook in its own juices for 15 minutes.
- 5
Apply the Masala
Add the ground spice paste to the chicken. Stir well to coat every piece. If the mixture is too dry, add half a cup of water. Cover and simmer until the chicken is 90% cooked and the gravy has thickened significantly.
- 6
Prepare the Coconut Mix
In a separate bowl, take the freshly grated coconut and mix it with a pinch of turmeric and the 2 cloves of finely chopped garlic. Use your hands to slightly bruise the coconut so it releases a bit of milk.
- 7
The Sukka Finish
Add the coconut mixture to the chicken kadai. This is the 'Sukka' (dry) stage. Stir well on medium-high heat. The coconut will absorb the remaining moisture and the masala will cling to the chicken and coconut flakes.
- 8
Dry Roast to Perfection
Continue to cook uncovered for 5-7 minutes, stirring frequently. The goal is to reach a state where the coconut is toasted and the dish looks 'dry' but remains moist inside the meat.
- 9
Final Seasoning
Check for salt and add a final sprig of fresh curry leaves. The oil should just start to glisten on the surface of the coconut flakes.
Notes & variations
- Do not use desiccated coconut; the moisture in fresh coconut is essential for the texture.
- Small chicken pieces (curry cut) work best as they provide more surface area for the masala to cling to.
- You can adjust the spice level by varying the ratio of Guntur (hot) to Byadagi (mild) chillies.
- If the dish is too spicy, add a small piece of jaggery at the end to balance it.
Serve with
Serve with Neer Dosa or Kori Rotti (crispy rice wafers) for the most authentic experience.
Cook's note
The secret to a great Kori Sukka is 'roasting' the final coconut-chicken mixture until it achieves a rich, dark maroon hue.