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Chicken Sukka Manglorean Style | Dry Dish | Kori Sukka | How to make Chicken Sukka


Hey guys, here is one of my favourite Chicken Sukka, Mangalorean dish which is irresistible. Try it and please don't forget to comment, like, share and SUBSCRIBE to my channel Curry for the Soul on YouTube for more such easy and authentic dishes.

Chicken Sukka is a popular dish in Mangalore and coastal regions of Karnataka. It is made by dry roasting the spices, grinding them to a paste and then adding roasted and coarsely ground coconut. I have added desiccated coconut which is readily available and can be kept handy always. It also saves the time of roasting and grinding fresh coconut.

Though it is a simple dish, it is so delicious that it is prepared whenever any guests come home and also for special occasions like wedding, parties, etc. And it is one of the restaurant favourite dishes too. Chicken Sukka can be prepared dry as a side dish or in semi-gravy form to relish it with rice crepes, brown rice, etc.

If you want a quick short-cut, instead of grinding the spices, after you saute the onions, you can add 'Bafat' masala powder. You can see my video for preparing Bafat masala powder.

Enjoy yummy Chicken Sukka and share it with your friends.


Prep time: 5 mins. Cook time: 20 mins. Total time: 25 mins.

Author: Curry for the Soul

Recipe type: Mouth-watering Chicken

Cuisine: Indian

Serves: 6


  • 750g chicken on bone

  • 2 tbsp coriander seeds

  • 1 tsp cumin seeds

  • 1/4 tsp fennel seeds

  • 1" cinnamon

  • 4-5 cloves

  • 10-15 peppercorns

  • 9 dry Kashmiri chillies (you can add or reduce as per your pallet)

  • 2 tbsp coconut oil

  • 3 tbsp ghee (clarified butter)

  • 6 crushed garlics (3 for masala)

  • 1 tsp turmeric powder (1/2 tsp for grinding masala)

  • 2 & 1/2 onions (1/2 onion for grinding masala)

  • 2 tsp pink rock salt

  • small ball of tamarind (if you don't want to use tamarind, you can add 2 tomatoes instead)

  • 1 tomato, chopped

  • 1/2 cup water for grinding masala

  • 10-12 curry leaves

  • 1 cup desiccated coconut (if using fresh coconut, you have to roast it and grind it coarsely)

  • Coriander leaves for garnishing


  1. Wash the chicken, prick it with a knife and cut into desired size pieces

  2. In a non-stick pan, on low flame, dry roast coriander seeds, cumin seeds, fennel seeds until they turn aromatic

  3. Transfer to a plate to cool

  4. In the same pan dry roast cinnamon, cloves, peppercorns, Kashmiri dry chillies until crisp

  5. Transfer these spices to the same plate to cool

  6. Heat a pan with 2 tbsp coconut oil and add 3 crushed garlics

  7. Saute the garlics until slightly brown

  8. Add 1/2 onion, 1/2 tsp pink rock salt and saute until onion turns slightly brown

  9. Add 1/2 tsp turmeric powder, mix and cool in the same plate

  10. Add all these spices to a mixer jar with a small ball of tamarind and 1/2 cup water to grind into a smooth paste

  11. In a kadai heat 3 tbsp ghee, add 3 crushed garlic cloves and saute until slightly brown

  12. Add 10-12 curry leaves, 2 chopped onions, 1/2 tsp salt and saute until onions turn light brown

  13. Add 1/2 tsp turmeric powder, stir and add one chopped tomato

  14. Saute for a minute and add chicken pieces and 1/2 tsp salt

  15. Saute the chicken for 3 minutes or until it changes colour

  16. Add the ground masala and mix it well to coat the chicken well

  17. Cover and cook the chicken on medium flame by stirring occasionally (if needed, add little little water as you stir)

  18. Once the chicken is cooked, add the desiccated coconut and mix well

  19. Cover and cook the chicken on low flame for 2 minutes.

  20. Lastly add some coriander leaves for garnishing before serving.

This chicken goes very well with rice crepes or brown or white rice.


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