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.
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
- 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.
- Heat oil in a pan and sauté the chopped onions until golden brown.
- Add the ground masala paste and cook until the oil separates.
- Add the chopped tomatoes, curry leaves, turmeric powder, garam masala, and salt. Cook until the tomatoes are soft and the masala is well cooked.
- Add the chicken pieces and cook until they are tender and the masala coats the chicken well.
- 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