A classic Mangalorean dry chicken dish where tender chicken is coated in a fragrant, spicy blend of roasted spices and fresh coconut. It's a flavor-packed side dish, perfect with neer dosa or steamed rice.
Prep20 min
Cook40 min
Servings4
Serving size: 1 serving
501cal
31gprotein
22gcarbs
34g
Ingredients
600 g Chicken (Bone-in, cut into medium pieces)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Preferably Kashmiri for color)
1.5 tsp Salt (Divided use)
1 tbsp Lemon Juice
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
1 tsp Black Peppercorns
5 pcs Byadagi Chilies (Or other medium-hot dried red chilies)
Aromatic, perfectly spiced Kori Ajadina. A protein-packed comfort food!
This udupi dish is perfect for snack. With 500.77 calories and 31.46g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.25 tsp Fenugreek Seeds
3 tbsp Coconut Oil
2 pcs Onion (Medium, finely chopped)
1.5 tbsp Ginger-Garlic Paste
2 pcs Green Chilies (Slit lengthwise)
15 pcs Curry Leaves
1.5 cup Fresh Grated Coconut
1 tbsp Tamarind Paste
0.5 tsp Jaggery (Grated, optional)
0.25 cup Water
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces with turmeric powder, red chili powder, 0.5 tsp of salt, and lemon juice.
Mix thoroughly to ensure each piece is evenly coated.
Cover and set aside to marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
2
Prepare the Sukka Masala
Place a small, dry pan over low heat. Add the coriander seeds, cumin seeds, fennel seeds, black peppercorns, Byadagi chilies, and fenugreek seeds.
Dry roast for 3-4 minutes, stirring constantly, until the spices are fragrant and a shade darker. Be careful not to burn them.
Remove the spices from the pan and allow them to cool completely.
Once cooled, transfer to a spice grinder or blender and grind into a coarse powder. Set aside.
3
Sauté Aromatics and Cook Chicken
Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onions and sauté for 8-10 minutes until they turn soft and golden brown.
Add the ginger-garlic paste, slit green chilies, and curry leaves. Sauté for another 2 minutes until the raw aroma disappears.
Add the marinated chicken to the pan. Increase the heat to medium-high and sear the chicken for 5-6 minutes, stirring occasionally, until it's lightly browned on all sides.
Pour in 1/4 cup of water, bring to a simmer, then reduce the heat to low. Cover the pan and cook for 15-20 minutes, or until the chicken is about 80% cooked through.
4
Finish the Dish
Uncover the pan. Add the freshly ground sukka masala, tamarind paste, jaggery (if using), and the remaining 1 tsp of salt. Stir well to coat the chicken pieces evenly.
Cook for 5 minutes, allowing the chicken to absorb the rich flavors of the masala.
Add the fresh grated coconut. Increase the heat to medium and stir-fry for 6-8 minutes.
Continue cooking, stirring frequently, until all the moisture has evaporated, the mixture is dry, and the coconut-masala blend clings beautifully to each piece of chicken.
5
Garnish and Serve
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the Kori Ajadina rest for 10 minutes to allow the flavors to meld further.
Serve hot with traditional accompaniments like neer dosa, sannas, chapati, or steamed rice.
