Mangalore Chicken Sukka | Kori Sukka ( tulu )

This recipe is famous in Mangalore. It is either made dry or semi gravy. The ingredients used in this recipe are same, where fenugreek seeds, curry leavs and garlic as the core taste to the dish. Making is also easy. And taste wise, you will leave other dishes while having this. You can have it along rice items, or along chapati/paratas.

  • 1 kg medium cut chicken pieces
    2 onions thin slices
    Salt to taste
    3-4 tbsp ghee

    Coconut course powder :
    1 cup grated coconut
    1 tsp Cumin seeds
    8 garlic cloves
    Dry roast and grind to course powder. Keep aside.

    Masala paste 

    ghee roast the following one by one.
    Grind to smooth paste with adequate water.
    15 Bydagi red chilli
    10 garlic cloves
    1 small onion chopped
    2 tbsp coriander seeds
    1 tsp Cumin seeds
    1/2 tsp Methi seeds
    1/2 tsp turmeric powder

    For tempering :
    10 shallets (small onions)
    4 strands of curry leaves

  • Mangalore Chicken Sukka | Kori Sukka ( tulu ) Method-1
  • Mangalore Chicken Sukka | Kori Sukka ( tulu ) Method-2

    1. Heat 1 tbsp ghee in kadai. Add chopped onions. Fry until transparent.

    2. Now add the chicken pieces. 1 tbsp Salt. Mix well.

    3. Cook until chicken leaves water. Add the ground Masala paste. Mix well. Add a cup of water. Cook until it leaves oil. This will take 15 minutes.

    4. Now add the course powdered coconut. Mix well. Cook under low heat for 5mins.

    5. Temper the chicken sukha by adding fried shallets and curry leaves. Mix well. Chicken Sukka is ready to serve.

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