Helen’s Chicken Sukka or Kori Sukka

Mrs Helen Sequeira

Helen Sequeira makes this amazing Kori sukka or Chicken sukka. This morning she came over to show me how to make this simple chicken dish which has always got me salivating. Recipes MUST be shared. There is no point in taking them to your grave. Enjoy and let me know how it turned out. 

For Masala 

Cloves                                      24

Peppercorns                       2 table spoons

Jeera                                        2 heaped tea spoons

Cinnamon                             1 inch piece

Cardamom                           3

Kashmiri chilly                30

Coriander seeds               7 heaped table spoons

Other ingredients

Chicken                                  1 ½  kgs

Onions                                    3 medium

Ginger garlic paste           I table spoon

Grated coconut               ½ coconut

Lime juice                             ½ lime



On a hot pan, roast for a minute all the ingredients for the masala except the chillies. You know that the dry ingredients have roasted when some of them begin to pop. While you roast the ingredients stir them a bit so they don’t burn. After this, in a fresh pan add a little oil and fry the red chillies. Dry grind the chillies and the roasted masala ingredients. Your masala powder is ready. The above is sufficient for 2 kilos of chicken or 1 ½ kilo if you like it very spicy.

Dry Ingredients

In a large kadai, fry the finely chopped onions in two tablespoons of oil (you may need a little more later). Next add the chicken which has been cut to bite size pieces and thoroughly washed. The chicken should be with bone. Also remember that the reason why the chicken is cut into bite size pieces is because it cooks faster and is easy to eat. Stir this for two minutes before adding the ginger and garlic paste. In a minute, add the dry ground masala powder (go easy if you don’t want it too spicy) and mix it well. Add half a cup of water and let the chicken cook. You want your chicken dry and not with a gravy. Finally, add the freshly grated coconut while mixing it all together. Garnish with fresh coriander and if you like add half a lime juice before serving.


Fr Warner D’Souza  

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