• Home
  • Main Course
  • Chicken Sukka | Kori Sukka | Kori Ajadina Recipe – Khanapoor
0 0
Chicken Sukka | Kori Sukka | Kori Ajadina Recipe – Khanapoor

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 kg (36 to 40 pieces) Deskinned Chicken (Murgi)
125 grams Yoghurt (Dahi)
1/2 Coconut (Nariyal)
10 Dry Chillies (Sukhi Lal Mirch)
2 tsp Turmeric (Haldi) Powder
3 Onions (Pyaaz)
3 Garlic (Lehsun) Bulbs (Mild Variety)
1 tsp Coriander (Dhania) Seeds
1 tsp Fennel (Saunf) Seeds
2 tsp Cumin (Jeera) Seeds
4 Cloves (Lavang)
2 inches Cinnamon Stick (Dalchini)
1/4 tsp Mustard Seeds (Rye)
10 Black Peppercorns (Kali Mirch)
4 tbsp Ghee (Clarified Butter)
30 ml + 150 ml Water (Paani)
As per preference Coriander (Dhania) Leaves

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Chicken Sukka | Kori Sukka | Kori Ajadina Recipe – Khanapoor

Features:
  • Gluten Free
  • Spicy
Cuisine:

A semi dry chicken dish from the southern coastal region of Karnataka.

  • Serves 4
  • Easy

Ingredients

Directions

Share

Chicken Sukka is traditionally known as Kori Sukka or Kori Ajadina. This dish is native to Mangalore and Udipi  regions of Karnataka. Kori means “Chicken” and Sukka means “Semi – Dry Gravy”.

Chicken Sukka is prepared with chicken, aromatic spices and coconut.

This recipe is a traditional one. My father used to prepare this quite often during my childhood days. I used to eat it a lot at the time. He would also prepare it when we would have friends over. They would literally devour it. Five years ago, I became a pure vegetarian. Even though I do not eat non vegetarian food, I still cook it. Since I am a vegetarian, I replace chicken with mushrooms whenever I crave for it.

If you are a chicken lover, do try this recipe. I am sure it will definitely be a part of your recipe collection.

Now, let us see how to prepare this delicious, lip smacking Chicken Sukka.

Firstly, wash the chicken (murgi) pieces thoroughly.

Murgi ke tukde - Chicken Sukka Recipe - Khanapoor

Take some yoghurt (dahi).

Dahi - Chicken Sukka Recipe - Khanapoor

Marinate the chicken (murgi) pieces with yoghurt (dahi). Make sure you marinate the chicken (murgi) for at least 30 minutes. The longer you let it marinate, the better.

marinated chicken - Chicken Sukka Recipe - Khanapoor

Take 1/2 coconut (nariyal).

Nariyal - chicken sukka recipe - Khanapoor

Grate the coconut (nariyal).

Kisa hua nariyal - Garlic chutney recipe - Khanapoor

Now take garlic (lehsun). The garlic (lehsun) that I got from the market was very mild in flavour. So, I have used more. If you are using garlic (lehsun) with a strong flavour, then decrease the quantity as per your preference.

lehsun - chicken sukka recipe - Khanapoor

Peel the garlic (lehsun).

lehsun ki kaliyan - chicken sukka recipe - Khanapoor

Take medium sized onions (pyaaz).

Pyaaz - chicken sukka recipe - Khanapoor

Chop the onions (pyaaz).

kate hue pyaaz - chicken sukka recipe - Khanapoor

Now, take all the spices required like dry red chillies (sukhi lal mirch), turmeric (haldi) powder, coriander (dhania) seeds, cumin (jeera) seeds, cloves (lavang), cinnamon stick (dalchini), black peppercorns (kali mirch), mustard seeds (rye), fennel seeds (saunf).

Khade masale - chicken sukka recipe - Khanapoor

Now, make a fine paste of all the spices (khada masala) with onions (pyaaz) and garlic (lehsun) in a mixer grinder with little water (paani). Be careful when you add water (paani). The paste should be runny.

Masalon ka paste - chicken sukka recipe - Khanapoor

Heat ghee (clarified butter) in a thick bottomed kadhai (wok) and add the ground paste to it.

kadhai mein ghee garam kijiye aur masala daliye - Chicken sukka recipe - Khanapoor

Fry the masala properly till the ghee (clarified butter) leaves the sides of the paste.

masale ko acchi tarah se bhuniye - Chicken sukka recipe - Khanapoor

Add the marinated chicken (murgi) to the masala, mix it properly.

add marinated chicken pieces - Chicken sukka recipe - Khanapoor

Once the chicken (murgi) is half cooked i.e. it will turn slightly transparent, add water (paani) to it.

paani daliye - chicken sukka recipe - Khanapoor

Add salt (namak) as per taste and mix properly.

namak daliye - chicken sukka recipe - Khanapoor

Cover it with a cloche (dhakkan) and cook it on a medium flame.

kadhai pe dhakkan lagaiye - Chicken sukka recipe - Khanapoor

Once the dish is 80% cooked, remove the cloche (dhakkan), add the grated coconut (nariyal) and let it cook till the gravy is of a semi – dry consistency. Finally, garnish it with chopped coriander leaves.

Dhania patta daliye - chicken sukka recipe - Khanapoor

Your delicious Chicken Sukka is ready. Serve it with neer dosa or brown/white rice.

Kori sukka, kori ajadina - Chicken sukka recipe - Khanapoor

Do try this recipe and give us your genuine feedback. Looking forward to it. I am also sharing other recipes from this blog. Do try these as well and let us know your thoughts!!!

Chicken Masala Recipe, Chicken Maharaja Recipe, Quick Prawn Curry Recipe, Deep Fried Prawns Recipe, Baby Corn Schezwan Recipe, Pasta in Orange Sauce Recipe, Stuffed Brinjals Recipe, Soyabean Usal Recipe, Dal Methi Recipe.

 

 

 

 

 

 

(Visited 934 times, 1 visits today)

Steps

1
Done

Step 1

Marinate the 1 kg chicken (murgi) with 125 grams yoghurt (dahi) for at least 30 minutes. If you can marinate it for a longer time then it's even better.

2
Done

Step 3

Make a fine paste with 3 medium onions (pyaaz), 3 mildly flavoured garlic (lehsun) bulbs, 10 dry red chillies (sukhi lal mirch), 2 tsp turmeric powder, 1 tsp coriander (dhania) seeds, 1 tsp fennel (saunf) seeds, 2 tsp cumin (jeera) seeds, 4 cloves (lavang), 2 inches cinnamon stick (dalchini), 1/4 tsp mustard seeds (rye), 10 black peppercorns (kali mirch), 30 ml or 2 tbsp water (paani).

3
Done

Step 4

Heat 4 tbsp ghee (clarified butter) in a thick bottomed kadhai (wok). Add the ground paste to it and fry till the ghee (clarified butter) leaves the sides. Add the chicken (murgi) pieces and fry. Once it is half cooked, add 150 ml water (paani), salt (namak) as per taste and cover it with a cloche (dhakkan).

4
Done

Step 5

Once the dish is 80% cooked, add the grated coconut (nariyal) and cook till it has a semi - dry gravy consistency. Finally, garnish it with chopped coriander (dhania) leaves. Serve Chicken Sukka with neer dosa or rice (brown or white).

Megha

Hello, I am Megha and I live in the city of Navi Mumbai. I was born and brought up in Mumbai. I am a third generation Mumbaikar. My native place is Bantwal which is in the Dakshina Kannada district of Karnataka. I am a MBA by qualification but my real passion is food which I found out a few years ago when I started to cook on a full fledged basis. I come from a family of foodies where everyone is a great cook irrespective of gender. We basically love and live food. So, I thought why not start writing a blog and share my love of food with everyone!!!

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Mangalore Bajji or Mangalore Bonda Recipe - Khanapoor
previous
Goli Baje | Mangalore Bajji | Mangalore Bonda Recipe – Khanapoor
Biscuit Tukdi Recipe - Khanapoor
next
Biscuit Tukdi | Shakarpara | Diamond Cuts Recipe – Khanapoor
Mangalore Bajji or Mangalore Bonda Recipe - Khanapoor
previous
Goli Baje | Mangalore Bajji | Mangalore Bonda Recipe – Khanapoor
Biscuit Tukdi Recipe - Khanapoor
next
Biscuit Tukdi | Shakarpara | Diamond Cuts Recipe – Khanapoor

2 Comments Hide Comments

Megha di..hi…i made dis at home yesterday…turned out to b super…we had it wid dosa…
Gaurav also loved it😍😍😍
Keep posting

Add Your Comment