How long does Mangalore Kori Sukka take?

40 minutes from start to finish. That is 15 minutes of preparation and 25 minutes of cooking.

How many people does Mangalore Kori Sukka serve?

4. The ingredient quantities on this page rescale if you are cooking for a different number.

Is Mangalore Kori Sukka spicy?

It is hot: 3 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.

What do I need to make Mangalore Kori Sukka?

500 grams Chicken Curry Cut, ½ cup Coconut (Grated), 5 cloves Garlic, 1 tsp Tamarind, 1 Onion, 3 Cloves, and a few more listed on this page.

Do I need a pressure cooker for Mangalore Kori Sukka?

No, it is cooked in an open pot.

How many calories are in Mangalore Kori Sukka?

About 342 a serving. The full nutrition table is on this page, per serving and for the whole batch.

Mangalore Kori SukkaCook

Mangalore Kori Sukka

Name: Mangalore Kori Sukka
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian, Mangalorean
Ingredients: 1 tbsp Coriander Seeds; ¼ tsp Black Peppercorns; ¼ tsp Fenugreek Seeds; ¼ tsp Fennel Seeds; ½ tsp Cumin; 1 inch Cinnamon; 1 tbsp Sunflower Oil; 1 Onion, Thinly Sliced; 5 cloves Garlic; ¼ tsp Turmeric Powder; ¾ cup Water; 1 tbsp Sunflower Oil; 1 Onion, Thinly Sliced; 1 tsp Salt; ½ cup Water; 1 tbsp Coriander Leaves, Finely Chopped; ½ cup Coconut (Grated); 3 Cloves; 2 Dry Red Chilli; 15 Curry leaves; 5 Dried Kashmiri Red Chilli; 1 tsp Tamarind; 500 grams Chicken Curry Cut

Also known as Mangalore Chicken Sukka, Kori Ajadina, Mangalorean Chicken Sukka · Non-veg · Curries & Gravies, Dry sides

Curries & Gravies Dry sides Snacks & Starters Low carb High protein Gluten-free Dairy-free

Total40 min

Prep15 min

Cook25 min

Serves4

Per serving342 cal

Spicehot

Good for: Party

Cook along

10 steps, each one filmed

A short video for every step, so your hands never have to leave the pan.

Start cooking

Mangalore kori sukka: chicken in a roasted spice and red chilli paste with tamarind and toasted coconut. Spicy, serves 4, 40 minutes, step-by-step video.

High proteinLow calorie

100% would make this again10 cooks

Ingredients

20 items

Cooking for4 servings

Coriander Seeds1 tbsp
Black Peppercorns¼ tsp
Fenugreek Seeds¼ tsp
Fennel Seeds¼ tsp
Cumin½ tsp
Cinnamon1 inch
Sunflower Oil2 tbsp
Onion, Thinly Sliced2
Garlic5 cloves
Turmeric Powder¼ tsp
Water1.25 cup
Salt1 tsp
Coriander Leaves, Finely Chopped1 tbsp
Coconut (Grated)½ cup
Cloves3
Dry Red Chilli2
Curry leaves15
Dried Kashmiri Red Chilli5
Tamarind1 tsp
Chicken Curry Cut500 grams

Nutrition

One serving, and the whole batch of 4. Worked out from the ingredients, so treat it as a close guide.

Nutrient	Per serving	All 4
Energy	342kcal	1368kcal
Protein	28g	113g
Carbohydrate	15g	62g
Fat	20g	81g
Fibre	6.1g	24g
Sugar	4g	16g

Cookd masalas for chicken curry cut

Method

1
In a pan, dry roast the grated coconut until golden brown and set aside.
Coconut (Grated)
2
In a pan, dry roast the coriander seeds, black peppercorns, fenugreek seeds, fennel seeds, cumin seeds, cinnamon and cloves.
Coriander SeedsBlack PeppercornsFenugreek SeedsFennel SeedsCuminCinnamonCloves
3
Once the spices start to emit aroma, add the Kashmiri red chilli and the normal red chilli.
Dry Red ChilliDried Kashmiri Red Chilli
4
Add oil, garlic cloves and thinly sliced onions. Saute this until the onions are translucent. Add the turmeric powder, mix well and remove from the heat.
Sunflower OilOnionGarlicTurmeric Powder
5
Once the mixture cools down, add half of the grated coconut, tamarind and grind the mixture into a smooth paste adding ¾ Cup of water. Set this paste aside.
WaterTamarind
6
Heat oil in a pan, add the thinly sliced onion and fry until the onions turn golden brown.
Sunflower OilOnion
7
Add the cleaned and washed chicken pieces, curry leaves, salt and saute on high flame for 2 mins.
SaltCurry leavesChicken Curry Cut
8
Add the ground paste, water, mix well, cover and cook for 7 mins.
Water
9
Add the remaining grated coconut and mix well. Cook for a further 2 minutes.
10
Add chopped coriander leaves and remove from heat.
Coriander Leaves

Before you start

How long does Mangalore Kori Sukka take?: 40 minutes from start to finish. That is 15 minutes of preparation and 25 minutes of cooking.
How many people does Mangalore Kori Sukka serve?: 4. The ingredient quantities on this page rescale if you are cooking for a different number.
Is Mangalore Kori Sukka vegetarian?: No, it contains meat or fish.
Is Mangalore Kori Sukka spicy?: It is hot: 3 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
What do I need to make Mangalore Kori Sukka?: 500 grams Chicken Curry Cut, ½ cup Coconut (Grated), 5 cloves Garlic, 1 tsp Tamarind, 1 Onion, 3 Cloves, and a few more listed on this page.
Do I need a pressure cooker for Mangalore Kori Sukka?: No, it is cooked in an open pot.
How many calories are in Mangalore Kori Sukka?: About 342 a serving. The full nutrition table is on this page, per serving and for the whole batch.

Tips from other cooks

8 notes

S
Shara VasuJuly 2022
A recipe that's a MUST TRY !!? One of the best sukka chicken recipes I have made ...loved it ...made it and eat it all up 😄
S
Seetha SivakumarAugust 2025
Today I tried the recipe, it's good 👍
S
Santhanam RMay 2025
Good
J
JoelApril 2025
must try
Y
YogeshNovember 2024
tastes so good..🔥
R
RadhakrishnanJune 2024
Where did those sugar came from
A
akancha kumariMay 2024
Tried it today, it tasted awesome. Thank you team!!
M
manoj kumarNovember 2021
Superb dish. Am gonna try it again♥️♥️