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Kori sukka(mangalore style spicy dry chicken curry)

By iCookiPost
(4.00/5 - 4 votes)

1 comment
Kori Sukka(Mangalore Style Spicy Dry Chicken Curry)Recipe type: Main Dish
Number of serving: 6 servings
Preparation time: 40 minutes
Cook time: 30 minutes
Ready in: 1 h, 10 m
Difficulty: Very Easy
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- Chicken 1 kg
- Onion 1 1/2
- Grated Coconut 1
- Coriander seeds 3 tbsp
- 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 6
- Tamarind paste 1 tbsp
- Garlic cloves 4
- Cumin seeds 1 1/2 tsp
- Curry leaves 3 sprigs
- Salt
- Ghee or Butter 3 tbsp

Step 1: Heat 1/2 tbsp of ghee or butter in a Pan.

Step 2: Roast coriander seeds,turmeric powder,black peppercorns,fennel,fenugreek and poppy seeds.

Step 3: Once the aroma starts to rise,turn off the heat and let it cool.

Step 4: Add the whole red chillies, tamarind paste and grind it to a paste. Keep aside.

Step 5: The actual recipe calls for 15 red chillies. If you want it more spicy you can add it.

Step 6: Grind together grated coconut,garlic and cumin seeds into a coarse dry paste without adding water.

Step 7: Mix the chicken pieces with the first paste and leave it for 10-15minutes.

Step 8: 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.

Step 9: Open and stir occasionally. Once it is cooked well,add the coconut paste and salt. Cover and cook for 5 more minutes.

Step 10: In a small pan, heat the remaining ghee, add curry leaves and fry. Add the chopped onions and fry until light brown.

Step 11: Pour this as a garnish over the dry chicken mix. Serve hot with rice or roti. This serves for 6 people.

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By iCookiPost (Visit website)

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5 / 5


Posted the 26/08/2013, 08:01
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