Mangalore Chicken Sukka with Coconut Chutney

5/5 from 1 Customers

25 minutes

40 minutes


In stock

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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!


25 minutes

40 minutes





Medium Effort

Main Ingredient



Gluten Free

Gluten Free

Dairy Free

Dairy Free

Taste Profile

Meal Taste


Meal Taste



Popular Style




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):


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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