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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.what is the receipe of kori sukka?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(what is the receipe of kori sukka?),it will help you,my kids.

kori sukka means chicken curry which is famous in dakshina kannada.

Answers:
sorry,that is recipe..
Ingredients:1 Kg chicken 2 cup coconut grated 2 onions medium (chopped) ? cup vegetable oil 2 garlic (chopped) 1 table spoon coriander seeds ? table spoon mustard seeds ? table spoon cumin seeds 8 black pepper whole 8 methi seeds 5 cloves 6 kashmiri chilli whole ? teaspoon termeric powder ? cup tamarind water 3 bay leaves
Method :
1) Cut the chicken into medium pieces and wash and keep aside.
2) Roast coriander seeds, mustard seeds, cumin seeds, black pepper, methi & kashmiri chilli and make powder.
3) Take a non-stick pan and heat oil and then put the chopped onion & garlic. Fry onion until brown. Put the bay leaves and cloves into the pan and then add the chicken and fry well till brown colour in a high flame. Add salt , tamarind water, masala powder and termeric powder and add 1 cup water and stir well and allow to cook for 10 minutes in midium flame. Then add the grated coconut and keep for 5 minutes in a slow flame. Mouth watering chicken sukka is ready. Serve hot chicken with Neeru Dosa

Other Answers:
(Kori Sukka) 8 medium sized pieces (about 800 grams) of chicken
2 tablespoon(s) coriander seeds
? teaspoon(s) each of fennel seeds (saunf)and turmeric powder
1 teaspoon(s) each of black peppercorns, cumin and fenugreek seeds
1 tablespoon(s) poppy seeds
12 garlic flakes
12 whole dry red chillies roasted
1 tablespoon(s) tamarind paste
1 medium sized coconut grated
8 curry leaves
1 large onion(s) finely chopped
2 tablespoons clarified butter (ghee) / butter / oil
salt to taste

Heat a little clarified butter (ghee) / butter in a pan and roast the black peppercorns, turmeric powder, fennel, coriander and poppy seeds till aromatic. Allow to cool. Dry grind along with roasted red chillies and tamarind paste. This is the first paste.
Coarsely grind the grated coconut, garlic and cumin seeds (for just a round or two) without adding any water at all, till a ball can be formed of the paste. This is the second paste.

Mix the chicken with the first paste. Cover and cook (without adding water) on low level in a heavy-bottomed pan for about 25 minute(s) or till the chicken is almost cooked.
Add the second paste and salt to taste. Cover and cook on low level for about 3 minutes or till the chicken is fully cooked.
Heat the clarified butter (ghee) / butter in a pan, drop in the curry leaves and fry for a few seconds. Add the finely chopped onions and fry till brown. pour this garnish over the chicken.
TIP:

The most important step in this dish is the dry grinding of the coconut. The paste needs to be very coarse and very dry....as dry as possible.
Serve hot with: Ghee Rice, white rice or Indian bread (Roti). Ingredients

1 big chicken

10-15 red chillies

2 tbsp. Coriander seeds

1 tsp. jeera

1 tsp. methi seeds

? tsp. oama (optional)

6. peppercorns

Oil or Ghee for frying

7-8 flakes garlic

A pinch of. turmeric powder

1 piece tamarind (size of its seed)

1? coconuts, grated

10-12 flakes garlic

1 tsp. jeera

2 big onions, chopped

1 tbsp. Butter

2 cups water

Salt to taste



Seasoning

2 tsp. ghee

1 onion, chopped



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