Chicken Sukka (a.k.a Kori Ajadina) is a traditional Mangalorean dish with lots of coconut and authentic spices! Having grown up eating this dish every weekend, I decided to share this mind-blowing recipe with the world.
Its crazy how easy it is to make a dish that tastes like heaven in your mouth - it involves minimal chopping (just onions to be precise)! Its just grinding 2 quick pastes and cooking them all together with the chicken!
- Chicken - 500 gm
- Byadagi/Kashmiri chilies - 10 (for color)
- Guntur chilies - 10 (for its heat)
- Coriander seeds - 3 tbsp
- Tamarind - 1 inch
- Onion - 2.5
- Turmeric - 1/2 tsp
- Jeera - 1.5 tbsp
- Garlic pods - 12
- Methi seeds - 1/2 tsp
- Ground coconut - 1 hand full
- Oil (2 tbsp) + Ghee (1 tbsp)
Optional - You could add finely chopped coriander leaves and lots of sautéed finely chopped translucent onion on the top instead of methi + golden brown onion.
Kori Ajadina is best enjoyed with Mangalore Red Rice and curd! Alternatively you could serve it with any rice dish - Plain white rice, jeera rice, ghee rice. Adding methi seeds to the tadka actually cools down the meat. Chicken is known to heat up the body and methi helps with countering this. But methi may taste bitter when you bite on it while savouring your chicken sukka, so do not add too much of it.
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