Best Chicken Sukka Masala (Mangalore Style) - An aromatic and delicious Mangalorean (In South India) chicken recipe with coconut and spices. It is also known as Kori Sukka/Kori Ajadina. Recipe updated - 23/12/22
BEST Chicken Sukka Masala (Mangalore Style)
The diversity of food in India is well known. With access to such an array of ingredients, there are a huge variety of recipes available across and within regions. Such as Chicken Hyderabadi or Tawa Chicken.
Chicken Sukka or Dry Chicken Sukka Recipe is an Indian Chicken dish native to Mangalore and Udupi region in South India.
The word Sukka comes from Hindi Sukka which means dry. There are 2 variations of this recipe - dry and semi dry.
In this recipe there is a sourness that comes from tamarind, a sweetness from coconut and heat and warmth from spices.
It is a dry, aromatic dish made using grated coconut and a masala mix called Kundapar Masala.
One of the main ingredients is byadgi chilli which can be replaced with dry red Chillies.
This recipe is from my lovely neighbour who sent it to me and I have been obsessed with it ever since!
What is Chicken Sukka?
Indian Chicken Sukka recipe is a recipe for a dry chicken curry, made with grated coconut, whole toasted spices which are ground to a powder and tamarind.
In this recipe chicken is cooked with curry leaves and onion, tamrind, coconut and spices.
Is Chicken Sukka Healthy?
Yes it is healthy as part of a balanced diet. You can reduce the amount of Ghee in the recipe to make it even healthier. Or you can use Chicken Breast instead.
Ingredients in Chicken Sukka Masala
confused about the best ingredients to use? here’s everything you need to know to make this recipe!
Cumin Seeds, Cinnamon, Coconut, Fenugreek Seeds, Mustard Seeds, Fennel Seeds, Dry Red Chillies or if you can find them byadgi chilli , Coriander Seeds, Peppercorns, Cloves - Lightly toasted to bring out their flavour before they are blended to form a dry masala mix.
Ghee - This adds flavour but you can use oil if you prefer.
Curry Leaves - There isn't a substitute for fresh curry leaves. Dry curry leaves do not add the same flavour.
Onions - Red, White or Yellow onion is idea. Cook till a deep golden brown.
Ginger and Garlic - You can use fresh, a paste or frozen.
Chicken - You can use bone in chicken or boneless chicken for Chicken Sukka.
Turmeric, Salt, Garam Masala - These ground spices add another layer of flavour.
Tamarind - Adds a sour touch. Replace with Lemon Juice if you prefer.
Fresh Coriander - To garnish.
Boneless or Bone in Chicken
This recipe can be made with boneless or bone in pieces.
Boneless chicken will cook faster so cooking times will have to be adjusted.
How to prepare Chicken Sukka (Mangalore Style)
Dry roast Cumin Seeds, Coriander Seeds, Fennel Seeds, Mustard Seeds, Fenugreek Seeds, Cinnamon, 3 tablespoon Coconut, Dry Red Chillies, Peppercorns and Cloves. Set aside.
Heat ghee and once hot, add Garlic and Curry Leaves. Once the Garlic begins to colour, remove from stove and allow to cool.
Blend the roasted Whole Spices, Curry Leaves, sliced Garlic Tamarind and Turmeric and set aside.
Heat remaining Ghee and add onions and cook till golden brown.
Add ginger and garlic and saute for 2 minutes.
Add Chicken and cook for 10 minutes.
Add Salt, Garam Masala and roasted spice blend.Add 3 tablespoon Water.
Add remaining Coconut and cook on medium high for 2 minutes.
Cover and cook for 25 - 30 minutes. Check regularly and add water if needed.
Top with Coriander.
How to serve Chicken Sukka
To make a proper Indian feast, sides are important!
- Papadums – Fried, Toasted, lightly Grilled, Cooked over a naked flame or even Microwaved.
- Roti or any type of Naan
- Rice – Jeera Rice
- Kachumbur and Raita – A mixed salad with cucumbers and tomatoes and a Yoghurt based dip.
- Achaar/Pickles – I love Achaar and always pick some up from my mum when I’m up North. Ready made varieties are great too. My favourites are Mango, Aubergine or Lime.
top tips for Chicken Sukka
Garam Masala/Curry Powder
Garam Masala flavours vary quite a bit so use a good quality one. A good substitute is Madras Curry Powder.
Cooking time
Give each layer of flavour a good amount of time. Soften the onions slowly until the colour deepens.
Add the garlic and ginger and it is fragrant before adding the tomatoes or spices.
Tomatoes need to be cooked out properly until the oil separates from the tomatoes at the side.
Spices need to be given a little time to bloom.
After cooking
After you cook the chicken sukka, let it sit for a while. This allows the chicken to absorb the flavours fully.
How to store Chicken Sukka
Chicken Sukka (Mangalore Style) is best served fresh but it also keeps really well in the fridge/freezer.
fridge
It can be stored in an airtight container in the fridge for 4 days.
freezer
It can be stored in an airtight container for 3 months.
Reheat
Defrost at room temperature or in the fridge overnight.
Reheat in the microwave for 2 - 3 minutes or on the stove over low heat till the chicken has warmed all the way through.
More Chicken Recipes:
did you make and enjoy this recipe?
I’d love to hear about it! Please leave a star rating and comment below.
i would love to see your baking/cooking!
Have you made this delicious Chicken Sukka ? I would love to see it! Tag me in your pics on Facebook or Instagram or email me at safira@tiffinandteaofficial.com.
BEST Chicken Sukka Masala (Mangalore Style)
Ingredients
Spice Blend
- 1 teaspoon Cumin Seeds
- 2 tablespoon Coriander Seeds
- ½ teaspoon Fennel Seeds
- ½ teaspoon Mustard Seeds
- ¼ teaspoon Fenugreek Seeds
- 1 inch Cinnamon
- 3 tablespoon Desiccated Coconut
- 10 Byadgi Chillies or Dry Red Chillies
- ½ tablespoon Peppercorns
- 3 Cloves
- 3 tbsp Ghee or OIl or a mixture of both
- 2 Sprigs Curry Leaves Leaves only
- 4 cloves Garlic sliced
- 1 tablespoon Tamarind Paste
- ½ teaspoon Turmeric powder
Dry Curry
- 1 large Onion diced
- 6 cloves Garlic crushed
- 2 inch Ginger crushed
- 8 - 10 small Chicken Thighs/Legs
- Salt
- 1 teaspoon Garam Masala
- 45 g Dessicated Coconut
- Handful Fresh Coriander chopped
Instructions
- Dry roast Cumin Seeds,Coriander Seeds, Fennel Seeds, Mustard Seeds, Fenugreek Seeds, Cinnamon, 3 tablespoon Coconut, Dry Red Chillies, Peppercorns and Cloves. Set aside.
- Heat 2 tablespoon ghee and once hot, add Garlic and Curry Leaves. Once the Garlic begins to colour, remove from stove and allow to cool.
- Blend roasted Whole Spices, roasted Curry Leaves, roasted sliced Garlic,Tamarind and Turmeric and set aside.
- Heat remaining Ghee and add Onions and cook till golden brown.
- Add Garlic and Ginger and saute for 2 minutes.
- Add Chicken and cook for 10 minutes.
- Add Salt, Garam Masala and roasted spice blend. Add 3 tablespoon Water.
- Add remaining Coconut and cook on medium high for 2 minutes.
- Cover and cook for 25 - 30 minutes. Check regularly and add water if needed. Top with Coriander.
Notes
How to serve Chicken Sukka
To make a proper Indian feast, sides are important!- Papadums – Fried, Toasted, lightly Grilled, Cooked over a naked flame or even Microwaved.
- Roti or any type of Naan
- Rice – Jeera Rice
- Kachumbur and Raita – A mixed salad with cucumbers and tomatoes and a Yoghurt based dip.
- Achaar/Pickles – I love Achaar and always pick some up from my mum when I’m up North. Ready made varieties are great too. My favourites are Mango, Aubergine or Lime.
Leave a Reply