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  • Writer's picturejyothi varne

Mangalorean Chicken Sukka Recipe

Posting a Chicken dish after ages, feels good :)

I've shared quite a few North Indian & Mughlai style chicken recipes here, plus a few from my mom's repertoire.

During my Aircel days (yeah I worked in Telecom, hated it) I visited Anupam's coast II coast, near Koramangala club. Fell in love with Mangalorean style food, which was unlike anything that my palette had experienced. That and Chicken Sukka along with some Kori Rotti, were my favourites during our weekly team lunches. Although it has been ages since I visited this place, my search for these 2 recipes was ongoing. Until, I finally stumbled upon a nice, spicy, detailed recipe of this Sukka. Courtesy a Mangy friend.

Mangalorean Chicken Sukka or Kori Sukka/Kori Ajadina is an Indian Dish of Chicken native to Mangalore and Udupi region. "Kori Sukka" literally means "Chicken Semi-Dry gravy" in Tulu, sometimes also called as "Kori Ajadina".

Considering the dish has a coastal origin - coconut, lots of whole spices, ghee and roasting them all up, make this Sukka come together. Don't get bogged down by the long list of ingredients, trust me - all of them can be found in any grocery store . A wee bit of patience, some prep work and you are all set to make this deliciously, finger looking good Chicken Sukka right at your home !! Just look at that colour!! All from natural chillies, we pick ours from KR Market. Not the packed kinds. So if you love a little adventure go there and enter the spice market, adjacent lanes have everything to make a fabulous home cook too (utensils, nuts, knives, vessels etc).


1 Kilo - Chicken, curry cut

6 tbsp - Ghee

1 Cup - Onion, finely chopped

6 Garlic Cloves

1 tsp - Turmeric powder

2 tbsp - Tamarind paste

1 cup - freshly grated coconut.

Salt to taste

For tempering :

2tbsp - Ghee

1/4 cup Onion , cut into thin slices

4 strands of curry leaves

Masala Ghee Roast :

2 tbsp - Ghee

3 tbsp - Coriander seeds

1 tsp - Poppy seeds

1/4 tsp - Fenugreek seeds

1 inch - Cinnamon stick

1 tsp - Black peppercorn

4 Cloves

20-25 Bydegi Red Chilli (not sure of the English name and the right spelling)

10-12 - Guntur Red Chilli

Roast the above ingredients in ghee over a low flame, until lightly brown and fragrant. Grind to a smooth paste by adding little water.Set aside.

Dry Roasted Masala

1 tsp - Cumin seeds

1.5 cups - Freshly grated coconut

10 - Garlic cloves.

Dry roast the above ingredients on medium simmer and grind to a coarse powder with no water, set aside.


1. Heat 6 tbsp Ghee in a kadai or iron wok, add 1 cup finely chopped onion and 5 Garlic pods (chopped).

2. Add chicken and fry on high heat for 4-5 minutes.

3. To this add the Masala Ghee roast paste, along with a cup of water, salt to taste.

4. Mix well to coat the chicken pieces, cover and cook on medium simmer for 15-20 minutes.

4. Next add the dry roast masala powder along with a cup of grated fresh coconut, stir well. Cook until the chicken is done and the consistency is getting to the dry gravy type. Check for spice and salt levels, adjust as per preference.

5. Add turmeric powder and tamarind paste , cook for 3-4 minutes on a low flame.

6. Use the ingredients listed under tempering for this step - In a separate pan, add thin sliced onions and fry until they are nicely brown and crispy. Add curry leaves.

7. Pour above tempering over the cooked chicken and give it one final stir.

Serve hot.

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