Mangalore Chicken Sukka with Coconut Chutney
This 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!
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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!
Description | 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! |
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Spices Included | Sukka Masala: Kashmiri chilli, chilli, coriander, turmeric, cinnamon, cumin, fenugreek, black pepper, cloves May contain traces of celery, mustard and sesame |
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Product Rating (2):
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!
Great flavour to this curry and the chutney definitely made the dish. This had a spice that crept up on you but we thoroughly enjoyed this one.
Yum - it looks great! Happy spicing!
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Looks great, Shaun!