Chicken Sukka Mangalore Style | Kori Ajadina | Kori Sukka – Kotians Passion

Chicken Sukka Mangalore Style | Kori Ajadina | Kori Sukka – Kotians Passion

Chicken Sukka Mangalore Style | Kori Ajadina | Kori Sukka with a detailed photo and video recipe. It is an authentic traditional chicken dish of Mangalore. Kori ajadina is a dry intensely aromatic dish, that relies on grated coconut and roasted masala powder to bring out the authentic flavours of Mangalore cuisine.

Chicken sukka one of the most popular Mangalorean chicken dish. It is probably made by all the communities in Mangalore, it varied in degrees of spiciness. I can recall that chicken sukka is one of the standard items on non-veg menus on various special occasions at the Mangalore – Udupi region.

This particular preparation brought back so many memories as the fragrance was so much like the chicken sukka prepared for any special occasions when I was little. It’s really beautiful, the memories that flooding back to childhood days, whenever I eat Mangalore food especially chicken sukka. I still remember my mom used to make chicken sukka when we had guests over. As the chicken cooked, it would fill up the house with the most joyous aroma. I remember I would pop into the kitchen every few minutes and ask ‘is it done?’. I always wanted to be the first to taste.

kori ajadina

Try this recipe and you will be delighted by the great balance of flavour this coastal delicacy has to offer. And to top it all, this recipe has been tailored to make it easy for you. Try it, share it and I am sure you will love it!

I always enjoy eating chicken sukka with neer dosa but you will also enjoy combination with odu dosa, idli, chapati, rice balls(pundi) and even with hot rice too!

Finally, I would like to highlight my other Mangalore cuisine with this post of the chicken sukka Mangalore style. It includes recipes like green chicken curry, prawns sukka, buthai fish curry, kollatharu fish curry, egg drop curry, bangude gassi. Further, I request you to check my other recipes collection like,

Recipe card chicken sukka Mangalore style:

Chicken Sukka Mangalore Style | Kori Ajadina | Kori Sukka

An authentic traditional chicken dish of Mangalore. Kori ajadina is a dry intensely aromatic dish, that relies on grated coconut and roasted masala powder to bring out the authentic flavours of Mangalore cuisine.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Indian, mangalore cuisines
Servings: 6 people
Author: Yashashwini Kotian

Ingredients

For sukka masala powder

  • 10 to 12 number byadagi red chilli
  • 10 number guntur red chilli
  • 3 tbsp coriander seeds
  • 1 tsp cumin seeds
  • ¼ tsp methi seeds
  • 1 tsp black pepper corns
  • 1 inch cinnamon
  • ½ piece mace
  • ½ or small piece bay leaf
  • small piece of nutmeg
  • 4 clove
  • 1 star anise
  • 2 pods cardamom
  • few curry leaves
  • little oil/ghee

To roast coconut

  • 1 whole grated coconut
  • 1 onion
  • few curry leaves
  • pinch of turmeric
  • little oil/ghee

For chicken sukka

  • 1 kg chicken
  • 1 tbsp turmeric powder
  • 1 big onion sliced
  • 4 pods garlic crushed
  • 3 tbsp oil/ghee
  • small lemon sized tamarind soaked in water
  • few curry leaves
  • salt to taste

Instructions

  • Cut the chicken into medium size pieces, wash and drain.

Sukka masala powder

  • Heat tawa roast 10 byadagi red dry chilli and 10 guntur red dry chilli with using little oil. Roast until it puffs up and does not burn. Let it cool down before grinding.
  • Roast all masalas 1- inch cinnamon, half piece of mace, a small piece of nutmeg, half bay leaf, 4 clove, 1- star anise, 2 pods of cardamom, 3 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp peppercorns, ¼ tsp methi seeds and few curry leaves with little oil for a minute or till it turns aromatic. Set it aside to cool down.
  • Transfer all roasted chillies and masalas into mixi jar and grind them into a fine powder. Do not add water. Now sukka powder is ready!

To roast coconut

  • Take a pan add little oil and add 1 sliced onion and few curry leaves. Fry till the onion turns soft. Add medium-sized whole grated coconut and roast on low flame until it turns golden brown or till you get a nice fragrance of roasted coconut. Then remove the roasted coconut from tawa and keep it aside.

For chicken sukka

  • Heat 3 tbsp of oil/ghee in kadai.
  • Once the oil/ghee is hot add crushed garlic and fry until brown.
  • Add one sliced onion and few curry leaves. Fry until onions turn golden brown.
  • Add 1 kg chicken and add salt to taste and 1 tbsp turmeric powder, mix well. Cover the lid and cook until chicken pieces soft and tender.
  • Open the lid and now the chicken is 80% cooked and add tamarind soaked in water and sukka masala powder, mix well. If required add little water. Cover and cook until chicken cooked well and the masala is dry.
  • Add roasted coconut and give a good mix and simmer for 2-3 minutes on low flame.
  • Serve chicken sukka with neer dosa or hot rice.

Video

Notes

  • Be careful while adding water to the recipe. Chicken sukka is a dry recipe and therefore you should not add too much water at any stage of cooking.
  • The spices should be roasted in oil or ghee. Traditionally this chicken sukka is made in ghee. This gives a nice aroma to the dish.
  • The quantity of red chillies largely depends on your spiciness level. I used here mixture of two types of red chillies. That is byadagi red chilli which is less spice but gives you good colour to the sukka and guntur red chilli which is very spicy to adjust the spiciness.

How to make chicken sukka with step by step photo:

preparing sukka masala powder:

  • Heat tawa roast 10 byadagi red dry chilli and 10 guntur red dry chilli with using little oil. Roast until it puffs up and does not burn. Let it cool down before grinding.
  • Roast all masalas 1-inch cinnamon, half piece of mace, small piece of nutmeg, half bay leaf, 4 clove, 1-star anise, 2 pods of cardamom, 3 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp peppercorns, ¼ tsp methi seeds and few curry leaves with little oil for a minute or till it turns aromatic. Set it aside to cool down.
chicken sukka
  • Transfer all roasted chillies and masalas into mixi jar and grind them into a fine powder. Do not add water. Now sukka powder is ready!

To roast coconut:

  • Take a pan add little oil and add 1 sliced onion and few curry leaves. Fry till onion turns soft.
chicken sukka
  • Add medium-sized whole grated coconut and a pinch of turmeric powder. Roast the coconut on low flame until it turns golden brown or till you get a nice fragrance of roasted coconut. Then remove the roasted coconut from tawa and keep it aside.

For chicken sukka:

  • Heat 4 tbsp of oil/ghee in kadai.
chicken sukka
  • Once the oil/ghee is hot add crushed garlic and fry until brown.
chicken sukka
  • Add one sliced onion and few curry leaves. Fry until onions turn golden brown.
  • Add 1 kg chicken and add salt to taste and 1 tbsp turmeric powder, mix well. 
  • Cover the lid and cook until chicken pieces soft and tender.
chicken sukka
  • Open the lid and now the chicken is 80% cooked and add tamarind soaked in water and sukka masala powder, mix well. If required add little water.
  • Cover and cook until chicken cooked well and the masala is dry.
chicken sukka
  • Add roasted coconut and give a good mix.
chicken sukka
  • simmer for 2-3 minutes on low flame.
chicken sukka
  • Serve chicken sukka with neer dosa or hot rice.
chicken sukka mangalore style

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