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.