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Mangalorean Chicken Sukka or Kori Sukka/Kori Ajadina(Tulu) is an Indian Dish of Chicken native to Mangalore and Udupi region. "Kori Sukka" literally means "Chicken Dry" in Tulu, sometimes also called as "Kori Ajadina". However it can be prepared in two variations Dry and semi gravy.
Video Mangalorean Chicken Sukka
Ingredients
These are the ingrediants required to prepare Chicken Sukka
- 1 1/2 Kg Chicken
- 10 Dry Red Chillies ( Dry Cayenne pepper or Facing heaven pepper )
- 1 Cup Grated Coconut
- 2 tbsp Coriander
- 10-12 Black pepper corn
- 1/2 tsp Cumin
- 1/2 tsp Fenugreek
- 2 inches Cinnamon
- 6 Clove
- 1/4 tsp Turmeric powder
- 5-6 cloves of Garlic
- 2 Onion
- 2-3 Tomato
- 5-6 Curry Leaves
- 1 Lime(small)
- Salt to taste
- 1 tbsp Ghee + 1 tbsp Coconut oil
Maps Mangalorean Chicken Sukka
Preparation
Below is the method followed to cook Chicken Sukka.
- Cut chicken into small pieces. Wash, drain and marinate with Turmeric, Salt, and lime juice and keep aside.
- Masala Powder: Dry roast red chillies, Coriander, Methi (Fenugreek), Jeera (Cumin), cinnamon and cloves and powder them.
- Masala Paste: Grind 1 onion and garlic into a paste. Add grated coconut and grind for a while.
- Heat Ghee and oil and fry the chopped onion till golden brown, add chopped tomatoes and saute till oil separates.
- Add Curry Leaves and fry for a while.
- Now add marinated chicken. Mix well and allow to cook for a while.
- Now add ground Masala paste and Masala powder, mix well and allow to dry.
- Garnish with Coriander leaves and serve hot.
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See also
- List of chicken dishes
- Mangalorean cuisine
- Kori rotti
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References
Source of article : Wikipedia
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