Kori Sukka
Kori Sukka is a Mangalorean-style dry chicken dish packed with roasted spices, coconut, and curry leaves. The masala clings to each piece, giving you a deep, savory, lightly spicy finish that tastes wonderful with neer dosa or rice.
For 4 servings
- prep · ~10 min
Prepare the chicken and masala ingredients.
1.Wash the chicken and drain it well.2.Slice the onion finely.3.Peel the garlic and chop the ginger roughly.4.Measure the coconut, spices, tamarind paste, salt, oil, curry leaves, and water. - roast · ~7 min
Roast the spices and coconut.
1.Heat a wide pan over low heat.2.Add coriander seeds, cumin seeds, black peppercorns, dried red chili, fenugreek seeds, garlic, ginger, and turmeric powder.3.Roast until fragrant, stirring often so the spices do not burn, about 2 to 3 minutes.4.Add the grated coconut and roast until lightly golden and aromatic, about 3 to 4 minutes.TIPKeep the heat low once the coconut goes in so the masala tastes nutty, not bitter. - mix · ~5 min
Grind the roasted masala.
Cool the roasted mixture slightly, then grind it with tamarind paste and a little of the water to a coarse paste. Keep it thick so the final dish stays dry.
- saute · ~6 min
Cook the onion and curry leaves.
1.Heat oil in a deep pan over medium heat.2.Add the sliced onion and cook until soft and lightly golden, about 5 to 6 minutes.3.Add the curry leaves and cook for 20 seconds. - simmer · ~20 min
Cook the chicken with the masala.
1.Add the chicken to the pan and mix well with the onion.2.Add the ground masala, salt, and remaining water.3.Mix well so the chicken is evenly coated.4.Cover and cook on medium-low heat until the chicken is tender, stirring a few times, about 20 minutes.TIPBone-in chicken gives the best flavor and keeps the meat juicy as the masala reduces. - saute · ~6 min
Dry out the masala.
Remove the lid and cook, stirring often, until the masala turns thick and clings to the chicken with very little moisture left. This takes about 5 to 7 minutes.
- serve
Serve the Kori Sukka hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast the coconut on low heat until just light golden; dark brown coconut will make the sukka bitter.
- 2Grind the masala coarse and thick, not smooth, so it clings to the chicken instead of turning saucy.
- 3Use a wide pan for the final drying step so excess moisture evaporates quickly and evenly.
- 4Stir gently while simmering to avoid knocking the masala off the bone-in chicken pieces.
- 5If the masala catches at the bottom, sprinkle in a spoon or two of water rather than adding a big splash.
- 6Let the dish rest for 10 minutes after cooking; the roasted spice-coconut masala settles and tastes deeper.
- 7Kori Sukka reheats well the next day; warm it covered on low heat so the coconut masala does not scorch.
Adapt it for your goals.
Low-oil
Use a heavy pan and reduce the oil slightly; the onion can be cooked slower with a splash of water while still giving you a dry sukka finish.
extra spicyExtra-spicy
Increase the dried red chilies and a few extra peppercorns for a fiercer Mangalorean-style heat without changing the dry texture.
bonelessBoneless
Make it with boneless chicken thigh for easier eating; reduce the covered cooking time so the pieces stay tender.
prawn sukka stylePrawn-sukka-style
Use prawns instead of chicken for a coastal variation; cook them only briefly after adding the masala to avoid overcooking.
Why this is on our healthy list.
Protein-Rich Main Dish
Chicken makes this a satisfying, protein-forward dish that can be paired with simple rice or neer dosa.
Spice-Based Flavor
Coriander, cumin, pepper, ginger, garlic, and curry leaves add strong flavor, so the dish tastes full without needing heavy gravy.
Contains Healthy Fats
Fresh coconut contributes richness and texture along with natural fats that make the dry masala satisfying.
Frequently asked questions
The masala was likely ground too loose or the pan was too crowded. Keep the paste thick and cook uncovered at the end until the masala clings to the chicken.
