Monday, September 4, 2017

Mangalore Style Dry Chicken Curry/ Kori Sukka

I can't believe I actually cooked a South Indian curry dish.  My hubby, Wildboar and I loves South Indian curry and we will occasionally eat at stalls selling South Indian Curry . I was actually inspired to cook this Mangalore style dry chicken curry by a Facebook friend and by just looking at her photo of this dish that she posted up  , I knew I had to cook it.  I googled for the recipe and found one that I liked and tada, an aromatic and delicious Mangalore Style Dry Chicken Curry was served for dinner. Hubby said to keep the recipe and cook again using Kashmiri Chilli Powder :)

Now that I have succeeded in cooking my own South Indian curry, be rest assured that I will be trying out other South Indian dishes in the near future.  Though the color did not match the actual dish, I knew my mistake in not reading the recipe post to the end or rather did not register in my head pointers given by the author of the recipe :p That is the Elin I knew ! To get a nice red color, remember to use Kashmiri chilli or chilli powder for color and heat.  This dish is awesome and it is unique as I agree with author of this recipe when he quoted  "Morsels of chicken fried over a low flame with grated coconut and spices. Fresh flavours of the grated coconut is the unique touch of this preparation "  This recipe has been tailored and made easy for people like me, so I would encourage my readers to try this recipe if they are like us, into South Indian curries :)

Thank you Arun, author of blog The Take It Easy Chef for sharing such a wonderful recipe :)

these are the spices used, not too heavy, just perfect for us
 pan fry the spices except the dried chilli till fragrant 
but not burnt on low flame

add oil and add in onions and dry chilli
and continue to fry till the onions turned slightly 


pound or blend till a paste is form, I wanted to have
some texture on the meat so I pounded it not to 
a fine paste but slightly course but not too coarse of course

 marinate the chicken pieces with the pounded spice paste
in a wok and cook under low flame with lid cover for 10 mins 
till fragrant and cooked through, 
remove lid and  keep stirring so that it does not
get burnt at the bottom

add in fresh grated coconut last and continue
to stir fy till the grated coconut is well incorporated
if too dry , can add a bit of water

dish up and serve as a side dish but I serve as our
main dish for dinner :)

a keeper for long as hubby loves it, I will
cook again and aromatic and tasty

Mangalore Style Dry Chicken Curry/ Kori Sukka - adapted from The Take It Easy Chef


500 gm chicken  -cut into small pieces
2 medium onions
4-5 lcoves garlic
1 sprig curry leaves
1/2 cup grated coconut
salt to taste

For frying 
4 dry red chilli * use Kashmiri chilli or Kashmiri chilli powder for heat and color
2 red chilli
1 1/2 tbsp coriander seeds
4-6 whole black pepper
1/4 tsp fenugreek
1/4 tsp fennel seeds
1/4 tsp cummin seeds
1 inch cinnamon stick
2-3 cloves
1/4 tsp turmeric powder * I used fresh homegrown turmeric
1 tsp tamarind


1. Clean the chicken, and cut into small pieces.

2. Get all the ingredients listed under "For frying" ready.

3. Heat a pan, and dry fry* coriander seeds, whole pepper, fenugreek, fennel seeds, cumin seeds, cinnamon, and cloves.

4. When they are almost fried, add the dry red chillies or Kashmiri chilli/powder

5. Now add a little oil, garlic and half of the sliced onions. 

6. Fry while stirring frequently. Fry till the onions start turning brown.

7. Add turmeric powder and mix well. Switch off and let the mixture cool down.

8. Add 1/4th grated coconut, tamarind, and grind the mixture to a smooth paste in a blender.

9. Heat some oil in a pan, and fry the remaining onions to golden brown.

10. Add the chicken pieces, curry leaves, salt and fry on a high flame for another 2 minutes while stirring occasionally.

11.  Add the ground paste, stir well, reduce to a low flame.

12.  Cook with the lid closed for 10 minutes.

13. Open the lid. The chicken should be cooked by now. If the consistency is too dry, add a little water.

14. Add the remaining grated coconut, and mix well. Check for salt. 

15.  Cook for a couple more minutes while keeping an eye on the consistency. Don't let it go too dry.

16.  Garnish with some coriander (cilantro) leaves, and serve hot with neer dosa, chapati or rice.


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