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A fiery and aromatic semi-dry chicken dish from the coastal region of Mangalore. It's defined by a special blend of roasted spices and a generous amount of fresh coconut, creating a uniquely rich and textured curry that pairs perfectly with neer dosa or steamed rice.
For 4 servings
Prepare the Sukka Masala
Sauté Aromatics
Cook the Chicken
A fiery and aromatic semi-dry chicken dish from the coastal region of Mangalore. It's defined by a special blend of roasted spices and a generous amount of fresh coconut, creating a uniquely rich and textured curry that pairs perfectly with neer dosa or steamed rice.
This south_indian recipe takes 60 minutes to prepare and yields 4 servings. At 507.8 calories per serving with 37.63g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Simmer and Finish
Replace the chicken with 500g of firm mushrooms, paneer, or boiled chickpeas. Adjust the cooking time accordingly.
For a version with more gravy, add 1/2 cup of thin coconut milk along with the water and simmer. Reduce the final stir-frying time to retain some liquid.
Reduce the number of red and green chillies by half and deseed them completely for a less spicy but equally flavorful dish.
Chicken is an excellent source of high-quality lean protein, which is essential for muscle growth, repair, and overall body function.
The use of spices like turmeric (containing curcumin), ginger, and black pepper provides potent anti-inflammatory benefits that can help reduce inflammation in the body.
The blend of spices, particularly red chillies and black peppercorns, contains compounds like capsaicin and piperine that can help boost metabolism and aid in digestion.
Fresh coconut provides medium-chain triglycerides (MCTs), a type of fat that is easily digested and can serve as a quick source of energy.
A typical serving of Kori Sukka (around 275g) contains approximately 450-550 calories, depending on the amount of oil used and the fat content of the chicken and coconut.
Kori Sukka can be part of a healthy diet. It is rich in protein from chicken and contains beneficial spices like turmeric and black pepper, which have anti-inflammatory properties. However, it is also high in saturated fats from coconut, so it should be consumed in moderation.
Traditionally, Kori Sukka is served with Neer Dosa (a thin rice crepe). It also pairs wonderfully with steamed rice, chapati, or roti.
Yes, you can use boneless chicken breast or thigh pieces. Cut them into bite-sized cubes. Note that boneless chicken cooks faster, so reduce the simmering time in Step 4 to about 10-12 minutes to avoid overcooking.
Absolutely! You can prepare a larger batch of the sukka masala powder and store it in an airtight container for up to a month. This will save you time for future preparations.
If your dish becomes too dry, you can add a splash of warm water or thin coconut milk and stir it through until you reach your desired consistency. Be careful not to add too much, as it is meant to be a semi-dry dish.
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