Kori Sukka (mangalorean Neer Dosa Chicken Sukka)

Kori Sukka is a popular Mangalorean dish made with succulent pieces of chicken cooked in a spicy, aromatic masala. This dish is traditionally served with Neer Dosa, a delicate crepe made from rice batter. The combination of the rich chicken sukka and the light, fluffy neer dosa is a match made in heaven.

Kori Sukka (mangalorean Neer Dosa Chicken Sukka)

Ingredients

  • 500g 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
  • 1 tsp garam masala
  • Salt to taste
  • 2 tbsp oil

Instructions

  1. In a pan, dry roast the grated coconut, dried red chilies, coriander seeds, and cumin seeds until fragrant. Allow it to cool and then grind it into a fine paste with ginger and garlic.
  2. Heat oil in a pan and sauté the chopped onions until golden brown.
  3. Add the ground masala paste and cook until the oil separates.
  4. Add the chopped tomatoes, curry leaves, turmeric powder, garam masala, and salt. Cook until the tomatoes are soft and the masala is well cooked.
  5. Add the chicken pieces and cook until they are tender and the masala coats the chicken well.
  6. Garnish with fresh curry leaves and serve hot with Neer Dosa.

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
15g
Fat
20g

Supplies

Large pan Grinder or blender Chopping board Knife Spatula

Tools

Pan Stove

Serving suggestions

Serving Suggestions: Serve Kori Sukka with hot and soft Neer Dosa for a delightful meal.

Tips & tricks

Tips: Adjust the amount of red chilies according to your spice preference. You can also add a splash of tamarind water for a tangy flavor.

Cost

$15