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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.
For 4 servings
Marinate the Chicken
Prepare the Sukka Masala
Sauté Aromatics and Cook Chicken
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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.
This south_indian recipe takes 60 minutes to prepare and yields 4 servings. At 462.65 calories per serving with 38.11g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Finish the Dish
Garnish and Serve
Replace chicken with an equal amount of firm mushrooms, paneer, or boiled baby potatoes. Adjust the cooking time accordingly; mushrooms and paneer will cook much faster.
This masala works wonderfully with prawns (Yetti Ajadina) or firm fish fillets. Reduce the cooking time significantly to avoid overcooking the seafood.
For a more complex, authentic Mangalorean flavor, add 1/2 inch of cinnamon, 2 cloves, and a small piece of star anise while roasting the spices.
Chicken is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, muscle growth, and supporting overall body function.
The recipe uses spices like turmeric, which contains curcumin, and ginger, both known for their powerful natural anti-inflammatory and antioxidant effects.
The blend of spices, particularly black peppercorns and red chilies, contains compounds like piperine and capsaicin that can help boost metabolism and improve digestion.
Coconut and coconut oil provide medium-chain triglycerides (MCTs), a type of saturated fat that is more easily digested and converted into energy by the body compared to long-chain fatty acids.
Kori Ajadina, also known as Chicken Sukka, is a popular dry chicken dish from the Mangalorean region of Karnataka, India. 'Kori' means chicken and 'Ajadina' or 'Sukka' means dry. It's characterized by its aromatic roasted spice mix and generous use of fresh coconut.
Kori Ajadina can be part of a balanced diet. It's high in protein from chicken and contains beneficial compounds from spices like turmeric. However, it is also rich in saturated fats from the coconut and coconut oil, so it should be consumed in moderation.
A single serving of Kori Ajadina (approximately 205g) contains around 410-440 calories. The exact number can vary based on the cut of chicken used and the amount of oil.
Yes, you can use boneless chicken cut into bite-sized pieces. However, be sure to reduce the cooking time in step 3 to about 10-12 minutes to prevent the chicken from becoming dry and tough.
It pairs traditionally and beautifully with Neer Dosa (a thin rice crepe). It also goes very well with steamed rice, sannas (steamed rice cakes), chapati, or roti.
Absolutely. You can prepare a larger batch of the sukka masala, let it cool completely, and store it in an airtight container for up to a month. This makes preparing the dish much quicker.
Kori Ajadina is meant to be a dry dish. However, if it's unpleasantly dry, you may have overcooked it after adding the coconut. Ensure you stir-fry just until the moisture evaporates and the masala coats the chicken, not longer.