This fiery delicious Chicken Sukka or chicken fry is a perfect Sunday brunch. It’s a very popular dish of Mangalore and this Mangalore Chicken sukka is best eaten with dosa or even better with Neer Dosa.
Mangaloreans love their spice. There are no two ways about it. The cuisine of Mangalore consists of many diverse communities. While their coastal region boasts of their popular seafood, their Tulu vegetarian food is very popular. The use of coconut can be found everywhere there. I am a big fan of Mangalore cuisine and have a few iconic Mangalore dishes in my cookbook!
Chicken sukka, kori sukka or kori ajadina, call it what you may, this chicken fry is for those whose love for spice knows no bounds. Made using chicken with bones, the preparation is native to the Konkan coast. Fusing a great host of flavors including the tanginess of tamarind, the sweetness of coconut and fieriness of red chilies, the distinct coastal flavor packs a punch. The most popular dish that came from Mangalore is neer dosa which goes great with this Mangalore Chicken Sukka.
Here’s one of my favorite chicken dishes, Mangalore Chicken Sukka.
If you make this version of chicken fry/chicken sukka, please rate the recipe and comment if you liked it and tag me on Instagram using hashtag #foodfashionparty.
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- 1 Kg or 2.5 pounds whole Chicken (small pieces)
- 2 tbsp Coconut oil + 2 tsp ghee
- Byadigi/bedki Chillies - 10
- Kashmiri or guntur chillies - 5
- Mustard seeds ⅓ tsp
- Fenugeek seeds - ¼ tsp
- Cumin seeds - 1½ tbsp
- Coriander seeds - 2 tbsp
- Pepper corns - ¼ tbsp
- 1 small Tamarind, about 1 inch, soaked in water. IF you are using concentrate, ¼ tsp
- 3 cloves
- 2 cardamom
- 1 small Onion
- 15 Curry leaves
- 10 Garlic with peel
- 1 tsp poppy seeds
- ⅓ tsp Turmeric
- ½ onion, thinly sliced
- 1 tomato, chopped
- Chicken
- Salt
- cilantro or coriander leaves
- In a pan, add 1 tbsp ghee, fry the chilies, mustard seeds, fenugreek seeds, cumin seeds, coriander seeds, pepper. Fry well and grind it with a small 1 inch piece tamarind. Grind with little water and set aside.
- In a pan, add a tbsp of oil, add cloves, cardamom, curry leaves, onion and fry till crispy and crunchy, add garlic, poppy seeds, grind with turmeric.
- Roast the fresh coconut lightly and set aside.
- In a large heavy bottomed pan, add some oil and ghee. Let it get hot. Add thinly sliced onion, fry until golden brown. Add the washed and dried chicken pieces. Add some salt and turmeric powder and fry until the chicken is caramalized and browned on top. Add the spice paste and fry for few minutes. Then add the onion paste, fry for about 5 minutes on high flame. Check for salt, add if you want more.
- Cover and cook for about 20 minutes. After that open the lid and let the chicken dry out completely. Add the roasted coconut, cook for another 2-4 minutes, top with cilantro.
