If you like your chicken spicy, you will love this popular Mangalorean dish called “Kori Ajadina,” which literally means “Dry Chicken.” Made using chicken, grated coconut and Kundapur Masala powder, Kori Ajadina with its lovely aroma of spices, is usually served as an accompaniment to rice and chicken curry.
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Kori Ajadina (Chicken Sukka) Recipe

Kori ajadina is a dry, intensely aromatic dish that relies on grated coconut and Kundapur Masala powder to bring out the authentic flavors of Mangalorean cuisine. Also, commonly called as Chicken sukka, kori ajadina literally means dry chicken dish.
Course Side Dish
Cuisine Indian
Keyword Bunt style, Mangalorean, Shetty Style, Sukka
Method Stovetop
Diet Gluten-free, Nut-free
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 259
Author Anushree Shetty

Ingredients

  • 2 tablespoons coconut oil
  • 1 cup finely chopped onions
  • 4-5 cloves of garlic minced
  • 1 cup chopped tomatoes
  • 1 tablespoon Kundapur masala powder [ See Note]
  • 1 teaspoon chili powder
  • 1 pound chicken cut into small pieces
  • salt to taste
  • water as needed
  • 1/2 cup grated coconut mixed with 2 tablespoons Kundapur masala powder

Instructions

  • Heat oil in a medium sized wok over medium heat and add onions and garlic paste and fry them till they are translucent. Add tomatoes and fry them till they are soft and mushy.
  • Add the chicken along with chili powder, salt and Kundpur masala powder (1 tablespoon) and mix well. Then add half a cup of water and let the chicken cook in it. 
  • Add water as needed (approximately 1 cup of water) till the chicken is done and the gravy thickens and is not runny.
  • Add grated coconut mixed with Kundapur masala powder to the chicken mixture and mix well. Simmer it for 5 minutes and take it off heat and serve hot with steamed rice and curry.

Notes

Variation 1: Follow step 1 mentioned above. Instead of cooking the chicken in the onion – tomato gravy with 1/2 cup of water, cooked chicken from Kori Gassi (Mangalorean chicken curry) is removed and added to the onion-tomato gravy. The chicken is mixed well and allowed to simmer for a couple of minutes before adding the grated coconut and Kundapur Masala powder. The Kori Gassi is then used to eat Rutti whereas Kori Ajadina is served as a side dish.
To make Kundapur masala powder for this recipe - you need
  • 7-8 byadgi chilies
  • 1 tablespoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon methi seeds
  • 7-8 black pepper seeds.
Note - This may yield approximately 3-4 tablespoons of Kundapur masala powder. Make sure you use only 3 tablespoons for this recipe and save the rest for later.
Instructions
  1. Heat a teaspoon of coconut oil in a medium-sized pan and over medium heat.
  2.  Add chilies to it and roast them till an aroma emanates from it. Remove the chilies and keep it aside.
  3. Roast remaining ingredients (coriander seeds, cumin seeds, pepper seeds, and fenugreek seeds) for a minute or till it turns aromatic. Set it aside to cool it down (for approximately 10 minutes).
  4. Transfer them to a blender along with the chilies and grind them to a fine powder. Store it in an airtight container for future use.

Nutrition

Calories: 259kcal | Carbohydrates: 11g | Protein: 11g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 40mg | Sodium: 717mg | Potassium: 339mg | Fiber: 2g | Sugar: 3g | Vitamin A: 295IU | Vitamin C: 10.7mg | Calcium: 43mg | Iron: 1.7mg