Kori Sukka (kundapur Chicken Sukka)
Kori Sukka, also known as Kundapur Chicken Sukka, is a popular dish from the Dakshina Karnataka Cuisine. It is a spicy and flavorful chicken dish that is typically enjoyed with rice or neer dosa.
Ingredients
- 1 kg chicken, cut into pieces
- 1 cup grated coconut
- 10-12 dried red chilies
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 inch ginger, chopped
- 6-8 garlic cloves
- 1 large onion, finely chopped
- 1 tomato, finely chopped
- 1 sprig curry leaves
- 1 tsp turmeric powder
- Salt to taste
- 2 tbsp oil
Instructions
- Roast the grated coconut, dried red chilies, coriander seeds, and cumin seeds until golden brown. Grind them with ginger and garlic to make a fine paste.
- Heat oil in a pan and sauté the chopped onion until golden brown.
- Add the chopped tomato and curry leaves, and cook until the tomatoes are soft.
- Add the chicken pieces, turmeric powder, and salt. Cook until the chicken is tender.
- Add the ground masala paste and cook until the chicken is coated well and the masala is fragrant.
- Garnish with fresh curry leaves and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 20g
Supplies
Large pan Grinder or blender Cutting board Knife
Tools
Serving plates Spoons Frying pan
Serving suggestions
Serving Suggestions: Kori Sukka pairs well with steamed rice, neer dosa, or parotta.
Tips & tricks
Tips: Adjust the quantity of red chilies based on your spice preference. You can also add a splash of tamarind juice for a tangy flavor.
Cost
$15