Chicken Sukka Recipe-Mangalore Style
chicken sukka recipe mangalore style
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Chicken sukka, also known as kori sukka, is a true traditional chicken dish from Mangalore. Chicken Sukka is a dry, highly fragrant dish that uses roasted masala powder and grated coconut to highlight the true flavours of Mangalorean cuisine.

In Tulu, the words for “dry” and “chicken,” respectively, are Sukka and Kori. All the delicious flavours of Konkani cuisine are present in this dry chicken curry. One of the most well-liked chicken dishes from Mangalore is chicken sukka. It is most likely made by every community in Mangalore and varies in spiciness.

It is most likely made by every community in Mangalore and varies in spiciness. Chicken sukka is frequently offered as a non-vegetarian option on menus for special occasions in the Mangalore-Udupi region.

Since the fragrance of this particular preparation is so similar to the chicken sukka made for any special occasion in Mangalore, it will bring back a lot of memories for you. Every time we eat Mangalore food, especially chicken sukka, memories of our early years resurface in a really lovely way. The house will fill with the happiest aroma as the chicken cooks.

Try this recipe, and you’ll be amazed at the superb flavour balance this coastal treat offers. Additionally, this recipe has been adjusted to be simple for you. You’ll love it if you give it a try and share it.

The best way to eat chicken sukka is with neer dosa, but you can also eat it with odu dosa, idli, chapati, rice balls (pundi), and even hot rice.

I’d like to highlight some more Mangalorean dishes in this post, such as bangude pulimunchi, green chicken curry, prawn sukka, fish curry, and kollatharu fish curry. 

INGREDIENTS

  • 500 gm Chicken curry cut pieces 
  • 4-5 Garlic cloves 
  • 1 cup Coconut grated 
  • Salt as per taste
  • 1/2 cup Tomato puree/ medium size tomato 
  • 2 tbsp cooking oil
  • 2 Red chilies/ Green Chilies spicy 
  • 1 tsp Tamarind Paste/ Lemon Juice optional 
  • 2 Bay leaves dry optional 
  • 5 Fresh Curry Leaves optional
  • 80gm BON Chicken Sukka Powder

INSTRUCTIONS TO COOK CHICKEN SUKKA

Step 1: Thoroughly wash the chicken before adding the BON Chicken Sukka Masala, ginger-garlic paste, and coriander leaves.

Step 2: Combine thoroughly and marinate for about 30 minutes.

Step 3: Place fresh coconut, garlic, ginger, green chilies, and coriander leaves in a blender jar and process until the ingredients form a smooth paste.

Step 4: Prepare the fresh masala.

Step 5: Add onion to hot oil in a pan.

Step 6: Continue to fry the onion until it turns a nice golden colour.

Step 7: Include the tomato and continue to cook it thoroughly.

Step 8: Combine red chilli powder and malvani masala.

Step 9: Add the freshly ground masala and thoroughly combine.

Step 10: Stir in the chicken that has been marinated.

Step 11: Include water, cover, and cook for 15 to 20 minutes at medium heat.

Step 12: Continue to stir occasionally.

Step 13. Add salt and thoroughly combine.

Step 14: The Mangalorean Chicken Sukka is ready to be served in

NOTES

  • When adding water to the recipe, use caution. Because chicken sukka is a dry recipe, you shouldn’t add too much water during any part of the cooking process.
  •  This chicken sukka is typically prepared with ghee.
  • The food has a pleasant aroma as a result.

FAQs

1) What should I serve alongside the Mangalorean chicken sukka?

Neer dosa can be served alongside it. It makes the ideal Mangalorean pairing. Flatbread made from rice flour goes incredibly well with it. It can also be used as a side dish for any curry or steamed rice and dal, which are my personal favourites. Serve it with chapati or roti.

2) How should sukka masala powder be kept?

Sukka masala powder can be kept in the freezer in an airtight container. endures for a month.

3) How hot is chicken sukka?

It is spicy, indeed. But you can always adjust the heat by halving the amount of sukka masala powder called for in the recipe. Additionally, before using the dried red chilies in the recipe, remove the seeds. The sweetness of the coconut and the tanginess of the tamarind actually counteract the heat.

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