Kori Sukka

Ingredients

• - dry Mangalorean chicken
• - 2 tbsp coconut or groundnut oil
• - Spices as required
• - Salt to taste
• - Fresh coriander to garnish

Method

1. Marinate chicken: Cut 750g chicken into pieces. Mix with 1 tbsp ginger-garlic paste, 1.5 tsp red chilli powder, 1 tsp turmeric, 1 tsp garam masala and salt. Marinate 1 hour.
2. Make kori sukka masala: Dry roast half cup fresh grated coconut until golden. Add 4 dried red chillies, 1 tbsp coriander seeds, half tsp cumin and half tsp peppercorns. Roast 2 minutes. Grind to a smooth paste.
3. Pressure cook chicken: Cook marinated chicken with half cup water for 3-4 whistles until tender. Save the stock.
4. Fry shallots: Heat 3 tbsp coconut oil. Add 2 cups sliced shallots and fry on medium heat 12-15 minutes until very dark golden.
5. Add ginger-garlic: Add 1 tbsp ginger-garlic paste. Fry 2 minutes.
6. Add kori sukka masala: Add the roasted coconut paste. Fry on medium heat 6-8 minutes until oil separates.
7. Add cooked chicken: Add the pressure-cooked chicken. Toss to coat in the masala.
8. Add stock: Add 3-4 tbsp of the saved stock. Cook on medium heat 5 minutes.
9. Dry fry: Cook on high heat 5-8 minutes until completely dry — kori sukka is a dry dish with no gravy.
10. Serve: Adjust salt. Kori sukka should be dark and completely dry. Serve with kori rotti (crispy rice wafers) or neer dosa.