Kori sukka(mangalore style spicy dry chicken curry)

Main Dish
6 servings
40 min
30 min
Very Easy


Number of serving: 6
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


Ghee or Butter 3 tbsp


  • 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, 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.
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