Mangalorean Chicken Sukka | How To Make Mangalorean Chicken Sukka | Kori Sukka | Kori Ajadina | Indian Cuisine | Chicken Sukka Mangalore Style | Dry Chicken Mangalore Style | Dry Chicken | Chicken Masala | Sukha Chicken | Spicy Chicken Recipe | Chicken Sukka Recipe | Chicken Recipe | Quick & Easy Recipes | Get Curried | The Bombay Chef | Varun Inamdar<br /><br />Learn how to make Mangalorean Chicken Sukka with our Chef Varun Inamdar.<br /><br />Introduction <br />Mangalorean Chicken Sukka is a special semi-dry chicken recipe, made using chicken, a host of aromatic whole spices, grated fresh coconut, and is generously tempered using ghee as well as onions. 'Sukka' is nothing but dry spice-mix. It is a dry dish that can make any dinner party menu look exotic. It can be served with rice, roti & paratha. Try this recipe, and you’ll be amazed at the superb flavour balance this coastal treat offers! Do share your thoughts in the comments.<br /><br />For the Spice-Mix<br />1 tbsp Ghee<br />6-8 Dry Kashmiri Red Chilli<br />5-6 Dry Byadgi Red Chillies<br />1 tsp Ghee<br />3 tbsp Coriander Seeds<br />1 tsp Cumin Seeds<br />1-inch Cinnamon Stick<br />1/4 tsp Fenugreek Seeds<br />1 tsp Black Peppercorns<br />1-inch Ginger (chopped)<br />10 Garlic Cloves (peeled)<br />6 Cloves<br />10-15 Curry Leaves<br /><br />For the Coconut Mixture<br />1 tsp Ghee<br />2 cups Fresh Coconut (grated)<br />1 tsp Turmeric Powder<br /><br />Marinating the Chicken<br />1kg Chicken (curry cut)<br />1 tsp Turmeric Powder<br />Salt (as required)<br /><br />Making the Sukka<br />1 tbsp Ghee<br />1/2 cup Onion (sliced)<br />1/2 tsp Asafoetida Powder<br />10-25 Curry Leaves<br />1-inch Tamarind (soaked in water)<br />Curry Leaves (for garnish)<br />
