Bored of eating same old chicken recipe? Then try this aromatic and flavorsome Chicken Sukka | Kori Sukka Recipe. This recipe has got its flavour, taste and aroma from dry coconut powder and spices. I learnt this recipe from my mother and who intend learnt it from her MIL. My mother always says my dadima (paternal grandmom) was a great cook. Wish I had got a chance to learn and relish her delicious recipes. I only remember little bit of her desserts and savories which she use to make and get for me and my sis when we were small. My mom said she use to make this ‘sukka’ with lamb meat only.
Over the period when I started cooking in my own kitchen, I tried it out with chicken and that is mostly due to unavailability of halal lamb meat near my place. I loved this at the first bite. This chicken sukka is one of my family favorite recipe now. I never knew that this chicken recipe is much similar to Mangalorean Chicken Sukka or Kori Sukka from Konkan region. Thanks to blogging and google for this information. I don’t know, why it took me so long to post it here but better late than never.
- ½ kg. Chicken on the bone, cut into medium sized pieces
- ½ tbsp. Red chili powder
- ½ tbsp. Turmeric powder
- 1½ tbsp. Ginger-Garlic paste
- 2-3 tbsp. fresh minced Coriander leaves
- Salt, as per taste
- 2 tbsp. Oil
- 2 tbsp. Ghee (Clarified Butter)
- ½ medium sized dry Coconut, finely sliced
- 1 medium sized Onion, sliced
- 6 dry Red chilies
- ½ tbsp. roasted Coriander powder
- ¼ tbsp. roasted Cumin powder
- ¼ tbsp. roasted Fennel powder
- 3 Cloves
- 1 1’inch Cinnamon stick
- ¼ tbsp. Black peppercorns
- 1 tbsp. Tamarind paste
How to make Chicken Sukka
- Marinade the chicken pieces with ½ tbsp. of ginger-garlic paste, pinch of turmeric and salt for ½ hour.
- In a heavy bottom cooking vessel, add oil along with ghee and when it heats up add marinated chicken pieces 2-3 at a time (depending on the size of the pan/skillet) and fry till brown spots start to appear on the chicken pieces.
- Repeat the process until all the chicken pieces are fried. When the chicken pieces are getting fried, grind the masala.
- First add dry coconut slices and grind to smooth powder. Now add sliced onions, dry red chilies, cloves, cinnamon stick, peppercorns, tamarind roasted coriander, cumin and fennel powder.
- Grind to smooth paste by adding little (2-3 tbsp.) water if required. Now in the same pan add tbsp. of oil if required and transfer the ground masala. Add red chili powder, turmeric powder, salt and remaining
- Fry on low flame by stirring occasionally until oil starts to leave from sides of the pan. Now add fried chicken pieces and gently using a spoon coat the pieces with the masala.
- Cook for another 2 minutes and add ½ cup of water. Cook on low by covering with a lid for another 15-20 minutes or until pieces are completed cooked.
- Once the chicken is done, on high flame gently roast the chicken pieces to dry. Add minced coriander leaves and turn of the flame.
- Add love to make this recipe taste ‘Yummy’.