Kori sukka(mangalore style spicy dry chicken curry)

By iCookiPost
(4.00/5 - 4 votes)
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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

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5 / 5
Posted the 26/08/2013, 08:01


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