Mangalorean Chicken Sukka [Kori Sukka/Kori Ajadina(Tulu)]

Ingredients:

1 kg Chicken (cut it to medium pieces)

10 Dry Red Chillies ( Dry Cayenne pepper or Facing heaven pepper )

1 Cup Grated Coconut

2 tbsp Coriander seeds

10-12 Black pepper corn

1/2 tsp Cumin seeds

1/2 tsp Fenugreek seeds

2 inches Cinnamon

6 Clove

1/4 tsp Turmeric powder

5-6 cloves of Garlic

2-3 Onions

2-3 Tomatos

7-8 Curry Leaves

1 Lime

Salt to taste

2 tbsp Ghee + 1 tbsp Coconut oil

Coriander Leaves (handful fine chopped)

 

Procedure:

Wash, drain and marinate the chicken with Turmeric, Salt, and lime juice and keep aside.

Masala Powder: Dry roast red chillies, Coriander, Methi (Fenugreek), Jeera (Cumin), cinnamon and cloves and powder them.

Masala Paste: Grind 1 roasted (till light brown) onion and garlic into a paste. Add grated roasted coconut and grind for a while.

Heat Ghee and oil and fry the chopped onion till golden brown, add chopped tomatoes and saute till oil separates.

Add Curry Leaves and fry for a while.

Now add marinated chicken. Mix well and allow to cook for a while.

Now add ground Masala paste and Masala powder, mix well and allow to dry.

Garnish with Coriander leaves and serve hot.

(Mangalorean Chicken Sukka or Kori Sukka/ Kori Ajadia (Tulu) is an Indian Dish of Chicken native to Mangalore and Udupi region. The Word “Sukka” comes from Hindi “Sukha” which means “Dry”, sometimes also called as “Kori Ajadina”. It can be prepared in two variants Dry and semi gravy.)

Thank You.