Mangalore Chicken Sukka with Coconut Chutney

5/5 from 1 Customers

25 minutes

40 minutes

4/5

In stock
£3.25

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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!

Recipe

25 minutes

40 minutes

4/5

Serves

4

Effort

Medium Effort

Main Ingredient

Chicken

Dietary

Gluten Free

Gluten Free

Dairy Free

Dairy Free

Taste Profile

Meal Taste

Hot

Meal Taste

Tangy

Origin

Popular Style

Indian

Country

India

Sukka Masala: Kashmiri chilli, chilli, coriander, turmeric, cinnamon, cumin, fenugreek, black pepper, cloves
Curry Leaves: curry leaf
Chutney Blend: mint, coriander leaf, green cardamon

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
  • 1 lemon
  • 25g bunch of coriander
  • 1-2 green chillies (optional)
  • 50g desiccated coconut
  • 1 tsp sugar
  • Rice to serve
  • Large lidded pan
  • Medium saucepan
  • Blender

Product Rating (1):

5/5

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!

Shaun Parry View More

Looks great, Shaun!

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