Mangalore Kori Sukka is a Mangalorean special Chicken Starter Recipe. Mangalore Kori Sukka is also known as Mangalore Chicken Sukka. Coconut is one of the key ingredients in Mangalore Kori Sukka that gives its unique taste. Mangalore Kori Sukka is cooked with loads of spices and is tempered with oil. Mangalore Kori Sukka is a flavorful recipe and it goes well with rice or can be eaten as an appetizer. Watch out a detailed video of its recipe below. Also Read - Malai Kofta Recipe: Here's How to Make This Creamy North Indian Dish

Also Read - Maggi Bhel Recipe: This Fusion of Chinese And Indian Dish is a Hit

Recipe Also Read - Jeera Rice Recipe: Try Out This North Indian Dish at Home

Preparation Time: 15 min
Cooking Time: 25 min
Ready Time: 40 min
Servings: 4


To Roast:

Coriander Seeds – 1 tbsp
Black Peppercorns – ¼ tsp
Fenugreek Seeds – ¼ tsp
Fennel Seeds – ¼ tsp
Cumin Seeds – ½ tsp
Cinnamon – 1 inch
Cloves – 3 nos
Kashmiri Red Chilli – 5 nos
Dried Red Chilli – 2 nos
Oil – 1 tbsp
Onion (thinly sliced) – 1 no
Garlic – 5 cloves
Turmeric Powder – ¼ tsp

Other Ingredients:

Grated Coconut – ½ Cup
Tamarind – 1 tsp
Oil – 1 tbsp
Onion (thinly sliced) – 1 no
Chicken (with bone) – 500 grams
Curry Leaves – 15 nos
Salt – 1 tsp
Water – ¾ Cup + ½ Cup
Coriander Leaves – 1 tbsp

How to Prepare Mangalore Kori Sukka 

1. In a pan, dry roast the grated coconut until golden brown and set aside.

2. In a pan, dry roast the coriander seeds, black peppercorns, fenugreek seeds, fennel seeds, cumin seeds, cinnamon and cloves.

3. Once the spices start to emit aroma, add the Kashmiri red chilli and the normal red chilli.

4. Add oil, garlic cloves and thinly sliced onions. Saute this until the onions are translucent.

5. Add the turmeric powder, mix well and remove from the heat.

6. Once the mixture cools down, add half of the grated coconut, tamarind and grind the mixture into a smooth paste adding ¾ Cup of water. Set this paste aside.

7. Heat oil in a pan, add the thinly sliced onion and fry until the onions turn golden brown.

8. Add the cleaned and washed chicken pieces, curry leaves, salt and saute on high flame for 2 mins.

9. Add the ground paste, water, mix well, cover and cook for 7 mins.

10. Add the remaining grated coconut and mix well. Cook for a further 2 minutes.

11. Add chopped coriander leaves and remove from heat.