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:
Heat a pan and add coconut oil
Roast coriander seeds until aromatic and push them aside in the pan
Add cumin seeds and allow them to crackle and push them aside
Add fenugreek seeds, when slight brown, remove all the spices and keep them in a plate
Add peppercorns, cinnamon, cloves and cardamom and roast until aromatic
Remove them from the pan and keep them in the same plate
Roast Kashmiri dry chillies and roast until they turn crisp
Remove them in the same plate
Roast garlic and onion and roast until onions turn slight brown
Remove them in the same plate
Now grind all the above spices with turmeric powder, to a fine paste
Add this ground paste to the pan and add water as required to make a medium thick curry
Bring this curry to a boil and add the chicken pieces
Add salt, cover and cook until the chicken is done
Now add 4 cups of coconut milk and bring the curry to a boil
Add lime juice, mix it up and switch off the flame.
For tempering: Take a small pan and heat ghee and fry 1 thinly sliced onion until crisp and golden brown
Pour this on the chicken curry
Break the rottis into pieces and place them in the serving plates
Pour the curry on it to soak the rottis thoroughly
Enjoy the Mangalore delicacy.
STEP-BY-STEP INSTRUCTIONS IN THE FOLLOWING PICTURES: