A Mangalorean dry chicken roast in which bone-in pieces are simmered, then slow-roasted with a paste of fresh coconut, roasted Byadgi chili, and whole spices until every piece is coated in a thick, dark, fragrant masala. Known in Tulu as kori ajadina, it is a festive centerpiece of the Bunt community of coastal Karnataka.
Chicken sukka (kori ajadina in Tulu) is a dry chicken preparation of the Mangalore and Udupi coast of Karnataka, the cultural region of Tulu Nadu, and within it is most identified with the Bunt community, for whom it is a near-mandatory dish at weddings and family feasts. The name states the method: kori is Tulu for chicken, and ajadina (related to the word that gives the pan-Indian sukka/sukha) means a dry, moisture-cooked-down preparation, distinguishing it from the wetter kori gassi curry. The defining step is the slow final roast: once the chicken is cooked through, the heat is raised and the liquid driven off so the coconut-and-spice paste clings to each piece and lightly fries in the oil that separates from the coconut. The combination of roasted Byadgi chili, fresh coconut, and a final burst of curry leaves is the coastal Karnataka signature that runs through both the region's chicken and fish dry preparations. It belongs to the wider Bunt and Tuluva tradition of finishing curries by roasting them dry, and it descends from older coastal practice rather than a single invention.
Intensely coated, semi-dry chicken with a roasted coconut crust, smoky Byadgi heat, a faint sweet-fresh coconut thread, and a crackle of fried curry leaf.
The coating forms in two stages. In the simmer, the chicken's own juices and the water in the coconut paste form a gravy; in the final uncovered roast, that water is driven off past the 100°C stall so the temperature at the surface rises into the Maillard range, where the coconut's sugars and proteins brown and the chili's fat-soluble pigments deepen in color. The fresh coconut is the key texturizer: ground raw, its cell-wall starch and emulsified oil thicken the masala without any flour, and once the water is gone those fats continue to fry the spice coating onto the chicken. Slow, patient roasting is essential — rushing the heat would char the coconut before its moisture has left, leaving a gritty, bitter crust instead of a glossy, clinging one. The curry leaves, added at the very end, release their terpene volatiles into the hot oil just before serving so the aroma survives onto the plate.
Variations
A ghee-fried version is richer; some Bunt kitchens fold in fried onions or dry-roasted whole spices at the end, and a drier, fully roasted form is eaten as a snack with drinks.
On the Palate
Where Chicken Sukka sits in the Indian flavor cloud
Ingredients
Serves 4
How it's made
6 steps · 20 min
- 18 min
Marinate chicken pieces in turmeric, chili, and salt briefly.
- 28 min
Dry-roast Byadgi chilies, coriander, cumin, fenugreek, and black pepper, then grind with fresh coconut, ginger, garlic, and tamarind to a paste.
Watch outDry-roast the chilies and spices only until fragrant before grinding — scorch them and the whole masala carries a burnt, bitter edge.
- 312 min
Cook the chicken covered with a little of the masala and water until just tender.
- 44 min
Uncover and add the rest of the ground coconut masala.
- 512 min
Cook on medium-low, stirring often, until all the moisture evaporates and the masala coats and lightly fries the chicken.
Watch outKeep cooking on medium-low until every drop of moisture is gone and the coconut masala fries dry onto the chicken — this dry coating is what makes it a sukka.
- 64 min
Finish with a tempering of curry leaves in coconut oil or ghee, and serve hot with rice or neer dosa.
Archive tool suggestions — not reviewed
These legacy suggestions have not been evidence-reviewed and are not presented as required tools.
