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 an array of South Indian sides - a dhal finished with a tarka of curry leaves and garlic, a dish of mixed veg cooked with coconut and yogurt, some crunchy goli bhajis and finally a tangy coconut chutney.

• Sukka Masala: Kashmiri chilli, chilli, coriander, turmeric, cinnamon, cumin, fenugreek, black pepper, cloves
• Curry Leaves: curry leaf
• Chutney Blend: mint, coriander leaf, green cardamon
• Dhal Ground Spices: turmeric, cumin, coriander, paprika
• Dhal Tarka: mild chilli flakes, brown MUSTARD, cumin
• Goli Bhaji Blend: coriander leaf, curry leaf, cumin, green chilli, ginger, asafoetida
• Avial Blend: brown MUSTARD, cumin, turmeric, coriander

May contain traces of celery and sesame
Allergens are listed in CAPITALS

• 500g diced chicken (thighs are best)
• 1 large onion
• 5 cloves of garlic
• 300g mixed veg (eg carrots, cauliflower, peas, sweetcorn etc (fresh or frozen))
• 1-2 green chillies (optional)
• 25g bunch of coriander
• 1 lemon
• 150g natural yogurt (full fat is best) or dairy-free alternative
• 90g desiccated coconut
• 1 tsp sugar
• 200g red lentils
• 100g self-raising flour or gluten free self-raising flour
• Rice to serve
• Oil for frying (sunflower or vegetable oil is best)