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Kori Sukka

Kori Sukka

Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.

Kori Sukka is a majestic and robust Mangalorean chicken dish characterized by its intense spice profile and a generous coating of dry-roasted coconut. The name 'Kori' means chicken and 'Sukka' means dry in Tulu, representing its status as a concentrated, flavorful semi-dry preparation. It features a unique blend of roasted spices like cloves, cinnamon, and Byadgi chilies, resulting in a dark, aromatic masala. This dish is a staple in the Bunt community's festive menus and is traditionally served with 'Neer Dosa' or 'Kori Rotti'. The taste is savory, smoky, and spicy, with the nutty crunch of grated coconut providing a sophisticated finish. It is the ultimate expression of coastal Karnataka’s poultry heritage.

Prep Time30 mins
Cook Time35 mins
Servings4 People
DifficultyMedium
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Ingredients

1kg Chicken, bone-in pieces
2 cups Fresh Coconut, grated
12 Dry Red Chilies (Byadgi)
2 tbsp Coriander seeds
1 tsp Cumin seeds
1 tsp Black Peppercorns
4 Cloves
1 inch Cinnamon
1 tbsp Tamarind paste
2 large Onions, sliced
3 tbsp Coconut oil
Salt to taste
Fresh Curry leaves
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Cooking Instructions

Tips & Secrets

  • Using bone-in chicken is mandatory for achieving the most professional-grade rich and deep flavor.
  • Ensuring the coconut is roasted to a dark mahogany provides the absolute secret to provider a professional-grade smoky taste.
  • The addition of plenty of curry leaves provide the essential professional-grade aromatic lift found in Mangalorean recipes.
  • Always use coconut oil specifically for frying to ensure the signature professional-grade traditional flavor.

Nutritional Information(Per 1 plate (200g))

Calories

420 kcal

Protein

30g

Fat

32g

Carbs

10g

Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.