KORI ROTTI CHICKEN CURRY

Kori Rotti Chicken Curry | How to make Chicken Curry with Coconut Mangalorean Style

Try this delicious Kori Rotti, a speciality of Mangalore cuisine and enjoy but please don't forget to comment, like, share and SUBSCRIBE to my channel Curry for the Soul on YouTube for more such delicious recipes.

Kori Rotti is a traditional and popular Mangalorean dish. Kori means Chicken and Rotti means crispy rice crepes which are now available in Mangalore stores in any big cities in India and abroad.

The Bunts in Mangalore serve this dish at weddings and parties

.

The Chicken Curry is a flavourful spicy curry with coconut milk which is poured on the crispy rice crepes and eaten after it soaks thoroughly.

I have simplified this recipe and cut down the scraping of the coconut to extract the thin

and thick milk and have used ready store-bought coconut milk which tastes equally good.

If you can't get the rottis, you can enjoy this delicacy with any dosa or rice.

FULL VIDEO ON YOUTUBE:

https://www.youtube.com/watch?v=GgJsxJOy8SQ

KORI ROTTI CHICKEN CURRY RECIPE:

Prep time: 10 mins. Cook time: 10 mins. Total time: 20 mins.

Author: Curry for the Soul

Recipe Type: Mouth-watering Chicken

Cuisine: Indian Curries

Serves: 10

Ingredients:

  • 1 Kg. chicken on bones

  • 2 onions sliced (1 for tempering)

  • 4 cups coconut milk

  • 8 Kashmiri dry chillies

  • 1/4 tsp pepper

  • 1/4 tsp fenugreek seeds

  • 1 1/2 tbsp coriander seeds

  • 1 tsp cumin seeds

  • 1/8th tsp turmeric powder

  • 6 flakes garlic

  • 1" cinnamon stick

  • 5 cloves

  • 1 crushed cardamom

  • Juice of 1 lime

  • 1 tbsp or salt to taste

  • 2 tbsp ghee

  • 2 tbsp coconut oil

  • Store-bought crispy rice crepes called rotti

Method:

  1. Heat a pan and add coconut oil

  2. Roast coriander seeds until aromatic and push them aside in the pan

  3. Add cumin seeds and allow them to crackle and push them aside

  4. Add fenugreek seeds, when slight brown, remove all the spices and keep them in a plate

  5. Add peppercorns, cinnamon, cloves and cardamom and roast until aromatic

  6. Remove them from the pan and keep them in the same plate

  7. Roast Kashmiri dry chillies and roast until they turn crisp

  8. Remove them in the same plate

  9. Roast garlic and onion and roast until onions turn slight brown

  10. Remove them in the same plate

  11. Now grind all the above spices with turmeric powder, to a fine paste

  12. Add this ground paste to the pan and add water as required to make a medium thick curry

  13. Bring this curry to a boil and add the chicken pieces

  14. Add salt, cover and cook until the chicken is done

  15. Now add 4 cups of coconut milk and bring the curry to a boil

  16. Add lime juice, mix it up and switch off the flame.

  17. For tempering: Take a small pan and heat ghee and fry 1 thinly sliced onion until crisp and golden brown

  18. Pour this on the chicken curry

  19. Break the rottis into pieces and place them in the serving plates

  20. Pour the curry on it to soak the rottis thoroughly

Enjoy the Mangalore delicacy.

STEP-BY-STEP INSTRUCTIONS IN THE FOLLOWING PICTURES:


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