Mangalorean style sonay sock Recipe with Chicken | Easy Vegetarian Dish — Simple Lunch You Can Make Today

A celebrated classic from the Mangalorean culinary tradition, this recipe has been enjoyed by generations of home cooks across India. A satisfying lunch option that balances taste, nutrition, and ease of preparation.

Whether you're a seasoned home chef or a curious beginner, this Mangalorean style sonay sock recipe is designed to deliver restaurant-quality results in your own kitchen. The step-by-step video above walks you through every technique — from preparation to plating — so you can cook with confidence.

The recipe uses 3 key ingredients including chicken, coconut, kashmiri chilies. Each serving contains approximately 290 calories, with 28g of protein — making it a guilt-free addition to your diet.

Did you know? This iconic Mangalorean chicken curry gets its name from "sona" (gold) referring to the rich color from Kashmiri chilies. The "sock" indicates a semi-dry consistency perfect for coating rice. Catholic families guard their recipes closely, often using vinegar for tanginess. The masala includes roasted coconut and coriander seeds, ground to a paste in traditional stone grinders. During festivals, cooks use free-range country chicken for superior flavor. Some versions include potatoes to stretch the dish for large gatherings. Food historians note Portuguese influences in the vinegar usage, while the spice blend remains distinctly South Indian. Best enjoyed with sannas (rice cakes) or neer dosa.