Tulu Nadu

Kori sukka

Name: Kori sukka
Total time: 50 min
Yield: 4 servings
Cuisine: Mangalorean
Ingredients: 750 g curry cut chicken, curry cut (bone in chicken, small pieces); 1 1/2 cups fresh grated coconut; 2 medium sliced onion; 8 cloves garlic; 8 byadgi chillies dried red chilli; 1 tbsp coriander seeds; 1 tsp cumin seeds; 1 tsp black pepper; a pinch fenugreek seeds; 2 cloves small cinnamon whole spices; 1/2 tsp turmeric (ground turmeric); a small piece tamarind; 2 tbsp ghee; 2 sprigs curry leaves; Salt, to taste

Chicken tossed in roasted coconut and byadgi chilli until every piece wears a crumbly coat.

50 minTime

39 gProtein each

hotSpice

The dry chicken of the coast2 chapters · 1 min read

Make it your way

Grandma's wayByadgi chillies, ghee and coconut roasted dark.

The original

534kcalsame

39 gproteinsame

7 gfibresame

50minutessame

Kori sukka the Tulu Nadu way.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)750 g, curry cut

Fresh grated coconut1½ cups

Onion2 medium, sliced

Garlic8 cloves

Dried red chilli8 byadgi chillies

Coriander seeds1 tbsp

Cumin seeds1 tsp

Black pepper1 tsp

Fenugreek seedsa pinch

Whole spices2 cloves, small cinnamon

Turmeric (ground turmeric)½ tsp

Tamarinda small piece

Ghee2 tbsp

Curry leaves2 sprigs

Saltto taste

Method

5 steps

1Rub chicken with turmeric and salt and set aside.
2Dry roast chillies, coriander, cumin, pepper, fenugreek and whole spices, then grind with garlic, tamarind and a splash of water to a thick paste.
3In 1 tbsp ghee, roast the grated coconut with half the onion until reddish brown.
4Heat the remaining ghee, fry the rest of the onion and curry leaves, add the chicken and the ground paste. Cover and cook in its own juices.
5Add the roasted coconut and toss on medium heat until dry and the coconut clings to the chicken. Cook until no pink remains.

Serve it like this

Pile in a steel plate or shallow bowl with curry leaves on top. Serve with neer dosa, kori rotti or hot rice and rasam.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tulu Nadu

Kori sukka

Chicken tossed in roasted coconut and byadgi chilli until every piece wears a crumbly coat.

50 minTime

39 gProtein each

hotSpice

The dry chicken of the coast2 chapters · 1 min read

Make it your way

Grandma's wayByadgi chillies, ghee and coconut roasted dark.

The original

534kcalsame

39 gproteinsame

7 gfibresame

50minutessame

Kori sukka the Tulu Nadu way.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)750 g, curry cut

Fresh grated coconut1½ cups

Onion2 medium, sliced

Garlic8 cloves

Dried red chilli8 byadgi chillies

Coriander seeds1 tbsp

Cumin seeds1 tsp

Black pepper1 tsp

Fenugreek seedsa pinch

Whole spices2 cloves, small cinnamon

Turmeric (ground turmeric)½ tsp

Tamarinda small piece

Ghee2 tbsp

Curry leaves2 sprigs

Saltto taste

Method

5 steps

1Rub chicken with turmeric and salt and set aside.
2Dry roast chillies, coriander, cumin, pepper, fenugreek and whole spices, then grind with garlic, tamarind and a splash of water to a thick paste.
3In 1 tbsp ghee, roast the grated coconut with half the onion until reddish brown.
4Heat the remaining ghee, fry the rest of the onion and curry leaves, add the chicken and the ground paste. Cover and cook in its own juices.
5Add the roasted coconut and toss on medium heat until dry and the coconut clings to the chicken. Cook until no pink remains.

Serve it like this

Pile in a steel plate or shallow bowl with curry leaves on top. Serve with neer dosa, kori rotti or hot rice and rasam.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kori sukka

Make it your way

Ingredients

Method

Kori sukka

Make it your way

Ingredients

Method

Make it a meal