Mangalorean Chicken Sukka | Dry Chicken | Kori Sukka | Chicken Sukka Recipe By Varun | Get Curried

Mangalorean Chicken Sukka | How To Make Mangalorean Chicken Sukka | Kori Sukka | Kori Ajadina | Indian Cuisine | Chicken Sukka Mangalore Style | Dry Chicken Mangalore Style | Dry Chicken | Chicken Masala | Sukha Chicken | Spicy Chicken Recipe | Chicken Sukka Recipe | Chicken Recipe | Quick & Easy Recipes | Get Curried | The Bombay Chef | Varun Inamdar

Learn how to make Mangalorean Chicken Sukka with our Chef Varun Inamdar.

Introduction
Mangalorean Chicken Sukka is a special semi-dry chicken recipe, made using chicken, a host of aromatic whole spices, grated fresh coconut, and is generously tempered using ghee as well as onions. 'Sukka' is nothing but dry spice-mix. It is a dry dish that can make any dinner party menu look exotic. It can be served with rice, roti & paratha. Try this recipe, and you’ll be amazed at the superb flavour balance this coastal treat offers! Do share your thoughts in the comments.

For the Spice-Mix
1 tbsp Ghee
6-8 Dry Kashmiri Red Chilli
5-6 Dry Byadgi Red Chillies
1 tsp Ghee
3 tbsp Coriander Seeds
1 tsp Cumin Seeds
1-inch Cinnamon Stick
1/4 tsp Fenugreek Seeds
1 tsp Black Peppercorns
1-inch Ginger (chopped)
10 Garlic Cloves (peeled)
6 Cloves
10-15 Curry Leaves

For the Coconut Mixture
1 tsp Ghee
2 cups Fresh Coconut (grated)
1 tsp Turmeric Powder

Marinating the Chicken
1kg Chicken (curry cut)
1 tsp Turmeric Powder
Salt (as required)

Making the Sukka
1 tbsp Ghee
1/2 cup Onion (sliced)
1/2 tsp Asafoetida Powder
10-25 Curry Leaves
1-inch Tamarind (soaked in water)
Curry Leaves (for garnish)