Kori Ajadina

Chicken Sukka is one of the iconic dishes from the Mangalorean cuisine. It is known  as “Kori Ajadina” in the local language (Tulu) which simply means dry chicken.  This is best served with Neer dosa or rice and tomato saar.  You will find Chicken Sukka in the menu of most restaurants serving Mangalorean food. 


1 kg Chicken                               
2 large Onions (pyaaz)
1 Tomato (tamatar)            

9 cloves Garlic (lehsun)
1 tsp crushed ginger (adrak)
6 to 7 Dry red chillies   (sookhi laal mirch)
(a mixture of kashmiri and byadgi chillies)
2 tbsps Coriander seeds (dhaniya)                               
1 tsp Cumin seeds (jeera)                 
1 ½ tsp Mustard seeds (rai / sarson)
¼  tsp fenugreek seeds  (methi)                                       

2 to 3 Bay leaves (tej patta)
10 to 12 Black pepper (kalimirch)
4 to 5  Cloves   (lavang/laung)                                
1 inch Cinnamon  (dalchini)                         
1 cup Grated coconut (nariyal)
4 to 5 sprigs of curry leaves (kadi patta)
½ tsp Turmeric powder             
2 tsp + 3 tbsp oil (tel)
2 to 3 tbsp fresh chopped coriander (dhaniya)
Salt as per taste (namak)

Kori Ajadina
Chicken Sukka


  • Clean the chicken and cut into medium sized pieces.  
  • Heat 1 tsp oil in a pan and roast red chillies, coriander seeds, mustard seeds (1/2 tsp), cumin seeds, methi seeds, black pepper, cloves and cinnamon.
  • In the same pan, add a tsp oil and roast one sliced onion and 5 cloves of garlic.  Keep this aside.
  • Roast coconut with 3 sprigs of curry leaves till they change colour and turn aromatic. Keep it aside.
  • Grind the roasted spices, roasted onion,garlic, turmeric powder alongwith 1/4 cup of water to a fine paste and keep it aside.
  • In the same mixer jar, add the roasted coconut and run the mixer for a few seconds so that you get coarsely ground coconut.
  • Heat 2 to 3 tbsp oil in a deep pan.
  • Add bay leaves, 1 tsp mustard seeds, 20 to 25 curry leaves, 1 chopped onion, 4 crushed garlic, crushed ginger and saute. 
  • Now add chopped tomato and saute.
  • When the onion and tomato turns soft, add the chicken.
  • Add salt and cook covered for 7 to 10 minutes.
  • When the chicken is partially cooked,  add the masala paste and mix well. Cook covered for few minutes.
  • When the chicken is almost done, add the ground coconut and give it a good mix.
  • Cook covered for a minute or two and turn off the flame. 
  • Garnish with chopped fresh coriander.
  • Serve hot.


For more Mangalorean recipes, click here Collection of Mangalorean recipes



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