Sunday, May 13, 2012

Kori Sukka( dry chicken curry with coconut).. an authentic Manglorean dish

On the occasion of Mother's day  i am here with one of  my  amma's(mother )favourite dish Kori sukka.She used to love that dry masala more than the chicken.This is a very popular "Bunts" dish which is served on all occasions .Kori means chicken and sukka means dry dish.This dish is very popular through out the region of Tulu nadu in the south west of india.The cuisine of bunts is famous all over india.Some popular among them are kori ghashi,kori sukka,kaney masala,neer dosa,kori rotti,pundi gashi and Bangudey(mackerel ) puli munchi.

    Usually they prepare this dish with country chicken or free range, which is little hard and chewy compared to our broiler or farm fed chicken.This dish tastes goes well with our manglorean dishes  like idli,neer dosa or pundi/ oondi .Country chicken with skin tastes good.

  1. Chicken-1(medium sized pieces with or without skin)
  2. Red chillies-10-12
  3. Coriander seeds-2tbsp
  4. Cumin-3tsp
  5. Ajwain/ova/oma-1/2tsp
  6. Fenugreek seeds-1/4tsp
  7. Pepper-1/2tsp
  8. Garlic 1Pod
  9. Tamarind-1small lemon sized ball
  10. Coconut grated-1(4cups)
  11. Turmeric powder-1/2tsp
  12. Onion-4 chopped
  13. Butter or oil-1tbsp
  14. Salt to taste
  15. Curry leaves-2 springs
  16. Coconut oil/ veg oil-3tsp


  • Heat 1tsp of oil and roast red chillies,coriander seeds,fenugreek,ajwain, cumin-1tsp and pepper corns very on low flame until the all the dry masalas changes to light brown color.
  • For the 1st paste : grind roasted masala along with turmeric,1 pod of garlic and tamarind to smooth paste adding 1 cup of water and keep aside.
  • For second paste : In the same jar grind coconut along with Cumin seeds to a coarse paste without adding any water ( just one or 2 round is more than enough while grinding.In this dish you should feel the coconut and jeera/cumin ,so keep it as coarse as possible).
  • Now heat the remain oil or butter, add 1 chopped onion and saute for few seconds then add  the 1st masala paste along with chicken and salt and  do not forget to add plenty of curry leaves to get that nice fresh  flavour.
  • Cover it with lid and boil till the chicken is cooked well.
  • At this state add second masala paste* and mix it well ,let the masala coats the chicken pieces. cook  on high flame till the dish is fairly dry.Switch off the gas .
  • Now take a small pan and add little coconut oil ( i prefer coconut oil which enhances the flavour of this dish ) or any other veg oil.when its hot add onion and remaining curry leaves and fry until onions turns to golden brown .Temper the Kori/ chicken sukka with fried onion and curry leaves.
  • Serve hot with Paan pola/neer dosa or plain boiled rice.