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 tangy coconut chutney which can be made hotter with green chillies if you're a real spice fiend!
May contain traces of celery, mustard and sesame Allergens are listed in CAPITALS
500g diced chicken (thighs are best)
1 large onion
3 cloves of garlic
25g bunch of coriander
1-2 green chillies (optional)
50g desiccated coconut
1 tsp sugar
Rice to serve
Large lidded pan
Product Rating (1):
Lovely depth of flavour in this curry. I used all the chillies with the seeds for the chutney, it was hot but complemented the dish superbly. Served with rice and home made chapatis, a definite thumbs up from the family!
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Wall of Fame - Mangalore Chicken Sukka with Coconut Chutney