Mangalorean Chicken Sukka or Kori Ajadina (in Tulu) is Chicken dish native to Mangalore and Udupi region. The word “Sukka” is the same as Hindi “Sukha” which means “Dry”.  Chicken Sukka a Mangalorean special preparation made using fresh chicken, host of masalas and grated fresh coconut blended to perfection. Mellow tanginess of tamarind, subtle sweetness of coconut, unmistakable flavors of fried spices, and warm notes of dried chilies, this recipe has all it takes to become a great chicken delicacy.

Ingredients for Chicken Sukka

500 grams chicken cut into small pieces

2 medium onion

4 – 5 cloves garlic

1 sprig curry leaves

1/2 cup grated coconut

Salt to taste

For making Masala

4 dry kashmiri red chillies

2 red chillies

1 1/2 tablespoons coriander seeds

4 – 6 whole black pepper

1/4 teaspoon methi seeds fenugreek

1/4 teaspoon fennel seeds

1/4 teaspoon cumin seeds

1 inch cinnamon

2 – 3 cloves

1/4 teaspoon turmeric powder

1 teaspoon tamarind

Procedure to prepare Chicken Sukka


  1. Clean the chicken, and cut into small pieces.
  2. Get all the ingredients listed under “Masala” ready dry roasting.
  3. Heat a pan, and dry roast coriander seeds, whole pepper, fenugreek, fennel seeds, cumin seeds, cinnamon, and cloves.
  4. When they are almost fried, add the dry red chillies, a little oil, garlic and half of the sliced onions.
  5. Fry while stirring frequently. Fry till the onions start turning brown.
  6. Add turmeric powder and mix well. Switch off and let the mixture cool down.
  7. Add turmeric powder.
  8. Add 1/4th grated coconut, tamarind, and grind the mixture to a smooth paste in a blender.
  9. Heat some oil in a pan, and fry the remaining onions to golden brown.
  10. Add the chicken pieces, curry leaves, salt and fry on a medium flame for another 2 minutes while stirring occasionally.
  11. Add the ground paste, stir well and reduce to a low flame.
  12. Cook with the lid closed for 10 minutes.
  13. The chicken should be cooked by now. If the consistency is too dry, add a little water.
  14. Add the remaining grated coconut, and mix well. Check for salt.
  15. Cook for a couple more minutes while keeping an eye on the consistency. Don’t let it go too dry.
  16. Garnish with some coriander (cilantro) leaves, and serve hot


Chicken Sukka goes great with Neer Dosa or rice.