Kori Aajadina (Mangalorean style Chicken Sukka)

This post won the Runner-up prize in the Livogen Iron Chef Contest.

This post has been written as a part of Livogen Iron Chef Contest, an initiative by Livogen to spread the awareness regarding the importance of Iron in our day-to-day diet, and also an effort to bring out crowd-sourced recipes rich in Iron. Simple yet effective modifications in our diet and lifestyle can go a long way in treating and preventing the development of Iron-deficiency anemia. 

As a doctor myself, I advocate the use of iron rich food rather than taking mineral and vitamin supplements. Plus women in the child bearing age group are more prone than men to develop anemia. I urge all women to take care of their health first, as a healthy lady is the key to a healthy family!

This recipe was given by a lady who works at the same place as I do. In the local tongue (Tulu), it's referred to as 'Kori Aajadina', which simply means 'dry chicken'. Today it's more popularly known as 'Chicken Sukka'.

The initial preparatory phase involves a bit of roasting and grinding, so I'd suggest keeping all the ingredients ready at hand before beginning to cook.


Preliminary step: Marinate the dressed chicken with salt and turmeric, and keep aside.

(Measure for 1.25 kg dressed chicken)

What you need for the masala: 

Coriander seeds (1 teaspoon)

Fenugreek (Methi) seeds (1/4 teaspoon)

Red Chillies [25 small + 7 byadgi for the color; alternatively 28-30 small ones]

Garlic cloves (9-11)

Curry leaves (4-5 sprigs full)

Coriander leaves- a small bunch

Coconut- 3/4, grated

Cardamom (elaichi, 2)

Clove (2-3)

Bay Leaf (1)

Tamarind (a small chunk)

Roast all the above mentioned ingredients (except coconut and tamarind; roasted coconut lends a distinct flavor but it can get a little overpowering) in a little oil/ghee, and make a coarse masala. You can add some salt to the masala at this stage itself.

What else you need: 
(for the main dish)

Onions, 7-8 chopped coarsely

Garlic, one bulb, lightly mashed

Curry leaves (2-3 sprigs)

Coriander leaves, a small bunch

Coconut (1/2, grated)

METHOD:

Heat oil/ghee, add the chopped onions, and fry till golden brown. Add garlic, and fry. Add half the curry leaves and coriander leaves, and fry till a nice warm aroma emanates. Now add the chicken and heat till its half cooked. Don't add extra water. 

Next, add the masala, and cook on a low flame till its fully done. Add salt if required. 
(This is the typical Mangalorean style Chicken Curry at this stage)

The grated coconut is then added, and cooked on a low flame, till the consistency turns into semi-liquid from the initial phase. Heat till it reaches the desired consistency. Add the remaining curry leaves and garnish with finely chopped coriander leaves.

Serve with steaming hot rice and dal, or some fresh neer dosa.

Tip: Mutton, Prawn or Squid sukka tastes very good (prawn actually is better) too!

Presenting to you, this super tasty recipe of authentic Mangalorean style Chicken Sukka. Do tell me how you liked it!

This post has been written as a part of Livogen Iron Chef Contest, an initiative by Livogen to spread the awareness regarding the importance of Iron in our day-to-day diet.

Happy Cooking!