Name: Kori Ajadina (Mangalorean Chicken Sukka)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Cuisine: Indian
Ingredients: 1 Whole chicken (4 lbs), cleaned and cut into medium pieces; 2 tbsp coriander seeds (dhania); 1 tbsp cumin (jeera); 10 – 15 dry red chillies (Bedeki chilies); 1 tsp whole black pepper; 1 tsp fenugreek seeds (methi seeds); 1 tsp turmeric; 1 medium red onion; 5-6 pcs of dry tamarind; 3-5 big flakes of garlic; 1 large coconut grated or one 16 oz. a packet of frozen grated coconut; 3 tbsp of canola oil; salt to taste

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Last Updated on December 1, 2021 by Babita

Kori Ajadina or Mangalorean Chicken Sukka is a classic and timeless recipe from the coastal city of Mangalore in Dakshin Karnataka (Southern India).

Kori Ajadina in a White Bowl

It is very famous in our Bunts community and has been passed down from generations.

What does Ajadina Kori mean?

Ajadina Kori” in Tulu language, literally means “Dry Chicken”. Unlike other recipes, this one does not have any gravy or curry hence the word dry is used to describe it.

The Importance of Grated Coconut in Chicken Sukka

Mangalore is a coastal city where coconut and rice are abundant. This recipe uses a generous amount of spices. To balance out the spiciness; coconut is added. When the coconut has absored all of the spices and liquid, it adds a sweet and crunchy texture to this dish.

My memories of Ajadina Kori (Mangalorean Chicken Sukka)

This is my family recipe, my mom made it, her mom made it and generations before her have made this. Like I mentioned it is a classic and timeless recipe. When I make this I feel a connection to my mom and all our ancestors. For me the whole process of making it is very therapeutic and I take great pride in making it.

I usually make this recipe from scratch, i.e cut up the chicken, grate whole coconut, roast all the dry ingredients and grind them. You can check out the preparation in the video below.

I make this recipe at most of my parties and I am seeing it gaining in popularity here. At my husband’s annual Thanksgiving potluck in office, this recipe is the most requested and equally liked by non-South Asians too. Enjoy.

Coconut Chicken in a White Bowl with Rice on the Side

Ingredients

1 Whole chicken (4 lbs), cleaned and cut into medium pieces
2 tbsp coriander seeds (dhania)
1 tbsp cumin (jeera)
10 – 15 dry red chilies (Bedeki chiles)
1 tsp whole black pepper
1 tsp fenugreek seeds (methi seeds)
1 tsp turmeric
1 medium red onion
5 to 6 pcs of dry tamarind
3-5 big cloves of garlic
1 large coconut grated or one 16 oz. packet of frozen grated coconut
3 tbsp of canola oil
salt to taste

Instructions:

Roast coriander seeds, cumin, dry red chilies, fenugreek seeds, individually with little bit of canola oil. Allow them to cool and grind them into a powder. You can use the coffee grinder to grind them.
Heat a big stock pot or dutch oven. Add 2 tbsp of oil. After it has heated, add chopped onion and saute it for until lightly brown.
Add chicken, half of the dry spice powder, salt and tamarind. Mix them all well. Do not add any additional water. The chicken will cook in its own juices.
Cover the pot with lid and allow the chicken to cook for 20 mins on medium flame. Remove the lid and mix the chicken once more. Cover with lid again and let the chicken cook until done (about 15 more mins).
In the meantime, add rest of the garlic cloves, coconut and remaining of the spice powder to a grinder/blender. Coarsely grind them and keep them aside. You may have to do it in batches. Again do not add any water to this mixture.
Add this coconut mixture to the chicken, cover and allow it to cook for another 10 minutes on a slow flame until all the liquid and flavor has been absorbed by the coconut.
Take of heat and serve hot with Jasmine rice or red rice.

Useful Suggestion

If you are using frozen coconut then lightly roast them too. You can skip this part, if fresh coconut is being used.
The more coconut you use the better it will taste.
If you don’t have tamarind, you can substitute it with 1 tsp of tamarind pulp. You can find it in South Asian stores.
Bedeki chillies are long, wrinkled, dried red chillies . They are very popular in Karnataka and Maharashtra. If you cannot find it substitute it with other red dry chillies. You can also substitute it with red chili powder and add it as per your level of comfort for spiciness.