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Writer's pictureNandini R Kini

Kori Aajadina/ Chicken Sukkha

Mangalorean kori sukkha/Kori aajadina is an Indian dish of chicken native to Mangalore and Udupi region. The word Sukkha means dry sometimes also called aajadina.







Ingredients

1 kg chicken (curry cut pieces)

8 tsp coconut oil or ghee

2 sprigs of curry leaves

1 finely chopped onion

Salt to taste


For the masala paste:

22 byadgi dry red chillies/Kashmiri red chillies

4 tbsp tsp coriander seeds/dhaniya

1/2 tsp turmeric powder/ Haldi

Small gooseberry size tamarind

1 big onion sliced

1/4 tsp methi/fenugreek seeds

2 tsp jeera/cumin seeds

2 lavang/cloves

2 sprigs of curry leaves

4-5 garlic cloves

1/2 to 3/4 cup coconut gratings

curry leaves



Procedure

  • Wash and clean chicken pieces, drain all the water. Add a little salt, mix and keep aside.

  • Heat one pan, put one tsp oil and roast red chillies, coriander seeds till it turns brown and aromatic.

  • Transfer it to a bowl.

  • In the same pan, add 1 tsp oil, put 1 sliced onion and roast till it turns light brown. Add jeera, methi seeds,lavang, curry leaves and garlic cloves.

  • Fry for 5 minutes. Turn off the flame and let it cool.

  • Grind all the above-roasted ingredients with tamarind and turmeric powder.

  • Make a smooth paste and transfer it to a bowl.

  • In the same pan roast coconut gratings for 5 minutes and turn off the flame. Make a coarse powder of coconut without water. (just pulse it for a second )

  • If the coconut is finely grated then use it as it is. No need to grind it.

  • Heat the remaining oil in the pan, put chopped onions, curry leaves and saute till it turns light brown.

  • Put the ground masala paste and fry for 5 minutes, followed by cleaned chicken pieces

  • Give a good mix and cook with a lid covered. Once it is half done add salt and cook further.

  • Once the chicken is cooked add the coconut gratings and mix well.

  • Cook further for 5-10 minutes and turn off the flame.

  • If you want little gravy then you can add little water.

  • Serve hot with neer dosa, appam or idli.


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