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MARCH: Friday Night Curry Discoverer - Mangalore Sukka with Goli Bhajis and Coconut Chutney
  • MARCH: Friday Night Curry Discoverer - Mangalore Sukka with Goli Bhajis and Coconut Chutney
  • MARCH: Friday Night Curry Discoverer - Mangalore Sukka with Goli Bhajis and Coconut Chutney
  • MARCH: Friday Night Curry Discoverer - Mangalore Sukka with Goli Bhajis and Coconut Chutney
  • MARCH: Friday Night Curry Discoverer - Mangalore Sukka with Goli Bhajis and Coconut Chutney
  • MARCH: Friday Night Curry Discoverer - Mangalore Sukka with Goli Bhajis and Coconut Chutney
  • MARCH: Friday Night Curry Discoverer - Mangalore Sukka with Goli Bhajis and Coconut Chutney
  • MARCH: Friday Night Curry Discoverer - Mangalore Sukka with Goli Bhajis and Coconut Chutney
  • MARCH: Friday Night Curry Discoverer - Mangalore Sukka with Goli Bhajis and Coconut Chutney
MARCH: Friday Night Curry Discoverer - Mangalore Sukka with Goli Bhajis and Coconut Chutney

MARCH: Friday Night Curry Discoverer - Mangalore Sukka with Goli Bhajis and Coconut Chutney
£9.00
Fulfilment Date:

The curry is cooked in a similar manner to a Southeast Asian rendang where all the liquid is evaporated to leave a deliciously spicy sauce coating tender pieces of meat. The curry is served here with an array of South Indian sides - a dhal finished with a tarka of curry leaves and garlic, a dish of mixed veg cooked with coconut and yogurt, some crunchy goli bhajis and finally a tangy coconut chutney.
More info

This dish is known as kori sukka in Mangalore, from where it originates - kori meaning 'chicken' in Tulu, and sukka meaning 'a dry preparation'. The curry is cooked in a similar manner to a Southeast Asian rendang where all the liquid is evaporated to leave a deliciously spicy sauce coating tender pieces of meat. The curry is served here with an array of South Indian sides - a dhal finished with a tarka of curry leaves and garlic, a dish of mixed veg cooked with coconut and yogurt, some crunchy goli bhajis and finally a tangy coconut chutney.
Details

Prep: 35 mins

Cook: 1 hour 30 mins

Serves: 4

Effort: Medium effort

Origin: India
Shopping list
  • 500g diced chicken (thighs are best) or use meat-free chicken style pieces for a veg version
  • 1 large onion
  • 5 cloves of garlic
  • 300g mixed veg (eg carrots, cauliflower, peas, sweetcorn etc (fresh or frozen))
  • 1-2 green chillies (optional)
  • 25g bunch of coriander
  • 1 lemon
  • 150g natural yogurt (full fat is best) or dairy-free alternative
  • 90g desiccated coconut
  • 1 tsp sugar
  • 200g red lentils
  • 100g self-raising flour or gluten-free alternative
  • Rice to serve
  • Oil for frying (sunflower or vegetable oil is best)
Spices included

Goli Bhaji Blend: coriander leaf, curry leaf, cumin, green chilli, ginger, asafoetida (asafoetida, gum arabic, rice flour, turmeric)


Sukka Masala: Kashmiri chilli, chilli, coriander, turmeric, cinnamon, cumin, fenugreek, black pepper, cloves


Curry Leaves: curry leaf


Avial Blend: brown MUSTARD, cumin, turmeric, coriander


Dhal Tarka: mild chilli flakes, oil, salt, brown MUSTARD, cumin


Dhal Ground Spices: turmeric, cumin, coriander, paprika


Chutney Blend: mint, coriander leaf, green cardamon

Allergens are listed in CAPITALS. May contain CELERY and SESAME.

Store in a cool, dry place.

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