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Kori Sukka(Mangalore Style Spicy Dry Chicken Curry)

By iCookiPost
(4.00/5 - 4 votes)

1 comment
Kori Sukka comes from the Bunt community,Hindis from Mangalore in South India.

During my recent visit to the library, i found an interesting cook book about the  favourite recipes of Bollywood stars.This recipe is adapted from the ?The Bollywood Cookbook? by Bulbul Mankani.Even bollywood stars are also wonderful cooks.:)This spicy dry chicken curry is from Bollywood Action Hero Suneil Shetty?s Kitchen. This goes well with rice or roti.Enjoy!

Kori sukka (1)


Chicken(skinless) ? 1 kg
Onion(finely chopped,large) ? 1 1/2
Grated Coconut ?1
Coriander seeds ?3tbsp
Turmeric powder ?3/4 tsp
Black Peppercorns ? 1 tsp
Fennel seeds ?1/2 tsp
Fenugreek seeds ? 1 tsp
Poppy Seeds ? 1 tsp
Dry red chilly (roasted) ? 6
Tamarind paste ? 1tbsp
Garlic cloves ? 4
Cumin seeds ? 1 1/2 tsp
Curry leaves ?3 sprigs
Ghee or Butter- 3 tbsp

Kori sukka (2)


Heat 1/2 tbsp of ghee or butter in a Pan.Roast coriander seeds,turmeric powder,black peppercorns,fennel,fenugreek and poppy seeds. Once the aroma starts to rise,turn off the heat and let it cool.
Add the whole red chillies(dry roast for about 3 minutes on a griddle),tamarind paste and grind it to a  paste.Keep aside.The actual recipe calls for 15 red chillies. if you want it more spicy you can add it.
Grind together grated coconut,garlic and cumin seeds into a coarse dry paste without adding water.
Mix the chicken pieces with the first paste and leave it for 10-15minutes.
In a large frying pan with a lid,heat 1 1/2 tbsp of ghee or butter add the marinated chicken pieces and stir well.Cook on medium flame without adding water.Open and stir occasionally.
Once it is cooked well,add the coconut paste and salt.cover and cook for 5 more minutes.
In a small pan, heat the remaining ghee,add curry leaves and fry .add the chopped onions and fry until light brown.Pour this as a garnish over the dry chicken mix.
serve hot with  rice or roti.This serves for 6 people

Rating: 3.0/5 (2 votes cast)

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Posted the 26/08/2013, 08:01
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