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Mangalore Chicken Sukka ~ Korean Curry Rice
Mangalore Chicken Sukka:
This dish is known as kori sukka in Mangalore where it originates - kori meaning chicken in Tulu, and sukka meaning a dry preparation. The curry is cooked in a similar manner to a Southeast Asian rendang where all the liquid is evaporated to leave a deliciously spicy sauce coating tender pieces of meat. The curry is served here with a dish of mixed veg cooked with coconut and yogurt known as avial, and a tangy coconut chutney.
Korean Curry Rice:
Curry rice was introduced to Korea by the Japanese who ruled there between 1910 and 1945 before Korea gained independence. In turn, curry did not exist in Japan until the British invented curry powder during their occupation of India in order to standardise and distribute India's huge variety of exotic dried spices throughout the world. Like Japanese curry, the Korean version is usually made with a ready made curry roux - a combination of butter, flour and spices - to produce a thick glossy sauce.
Part of the Spicery Highlights for Two Subscription
30 mins ~ 30 mins
40 mins ~ 1 hr
2/5
In stock
£8.67
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Mangalore Chicken Sukka:
This dish is known as kori sukka in Mangalore where it originates - kori meaning chicken in Tulu, and sukka meaning a dry preparation. The curry is cooked in a similar manner to a Southeast Asian rendang where all the liquid is evaporated to leave a deliciously spicy sauce coating tender pieces of meat. The curry is served here with a dish of mixed veg cooked with coconut and yogurt known as avial, and a tangy coconut chutney.
Korean Curry Rice:
Curry rice was introduced to Korea by the Japanese who ruled there between 1910 and 1945 before Korea gained independence. In turn, curry did not exist in Japan until the British invented curry powder during their occupation of India in order to standardise and distribute India's huge variety of exotic dried spices throughout the world. Like Japanese curry, the Korean version is usually made with a ready made curry roux - a combination of butter, flour and spices - to produce a thick glossy sauce.
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Recipe
30 mins ~ 30 mins
40 mins ~ 1 hr
2/5
2
Medium Effort
Dietary
Veggie Friendly
Avial Blend: brown MUSTARD, cumin, turmeric, coriander
Curry Powder: coriander, Korean chilli, yellow MUSTARD, garlic, ginger, cumin, black pepper, fenugreek, turmeric, green cardamon, cinnamon, cloves, chilli
Curry Leaves: curry leaf
Curry Topping: black SESAME, white SESAME, chives
Kimchi Slaw Blend: Korean chilli, coriander, garlic, chives
Chutney Blend: mint, coriander leaf, green cardamon
Sukka Masala: Kashmiri chilli, chilli, coriander, turmeric, cinnamon, cumin, fenugreek, black pepper, cloves
May contain CELERY. Allergens are listed in CAPITALS
Curry Powder: coriander, Korean chilli, yellow MUSTARD, garlic, ginger, cumin, black pepper, fenugreek, turmeric, green cardamon, cinnamon, cloves, chilli
Curry Leaves: curry leaf
Curry Topping: black SESAME, white SESAME, chives
Kimchi Slaw Blend: Korean chilli, coriander, garlic, chives
Chutney Blend: mint, coriander leaf, green cardamon
Sukka Masala: Kashmiri chilli, chilli, coriander, turmeric, cinnamon, cumin, fenugreek, black pepper, cloves
May contain CELERY. Allergens are listed in CAPITALS
Mangalore Chicken Sukka:
- 300g diced chicken (thighs are best)
- 300g mixed veg (eg carrots, cauliflower, peas, sweetcorn etc (fresh or frozen))
- 1 onion
- 2 cloves of garlic
- 1 green chilli (optional)
- 25g bunch of coriander
- 1 lemon
- 75g natural yogurt (full fat is best) or dairy-free alternative
- 60g desiccated coconut
- 1 tsp sugar
- Rice to serve
Korean Curry Rice:
- 250g diced chicken (thighs are best) or use tofu for a veg version
- ½ Chinese cabbage
- 2 medium carrots
- 1 bunch of spring onions
- 1 small onion
- 2 cloves of garlic
- Fresh ginger
- 15g butter
- 1 tbsp sugar
- 1 tbsp vinegar (rice or white wine vinegar is best)
- 1 tbsp soy sauce (any type)
- 150g Japanese sushi rice
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