Mangalorean Kori Rotti and Chicken Curry

Mangalorean Kori Rotti and Chicken Curry

Kori Rotti  is another Mangalorean favourite. What makes it different is the crispy rotti. Kori means Chicken and the rotti  is rice dosa that are dried and are hard like papad.  We always bought the kori rotti from Mangalore stores when we were in India, and was overjoyed when I spotted it in the Indian Stores in the US.

The chicken curry is a spicy coconut based gravy that is poured over the crisp rotti. The best way to eat this would be with your hands. I love my rotti to be slightly crunchy so I don’t let it sit in the gravy for too long, but some love it all soggy and soaked up in the gravy.

Ingredients for Kori Curry (Mangalorean Chicken Curry):

  • Chicken (whole): 1 kg (chopped into small pieces, washed)
  • Onions: 2 big (finely chopped)
  • Methi seeds: 6-8 nos.
  • Tamarind paste: 1/2 tsp
  • Coconut milk: 1.5 cans
  • Salt: to taste
  • Oil: 2 tablespoon
  • Ghee: 1 tsp

For Grinding together:

  • Onions: 1 big (or 2 small)
  • Coconut: 1/2 cup (scraped)
  • Garlic: 3 cloves+ 2 cloves (chopped)
  • Dry red chilies: 12 nos.
  • Bydagi chilies:  12 nos. for colour
  • Coriander seeds:2 tbsp
  • Jeera seeds: 1 tsp
  • Peppercorns: 1/2 tsp
  • Methi: 1/4 tsp
  • Turmeric:1/2 tsp
  • Oil: 2 tbsp

Method:

  1. First roast all the dry masala ingredients(dry chilies, coriander,methi,jeera,peppercorns)  separately and keep aside.
  2. Then in a kadai, add the oil , once it is hot add the sliced onions, 3 cloves garlic and fry till the onions are slightly brown.
  3. Add the coconut and stir fry till the coconut starts turning brown (make sure to keep stirring, otherwise it will burn). Then switch off and let it cool.
  4. Grind all the ingredients (onions+coconut mixture) along with the roasted spices and the 2 cloves of garlic. Add little water and grind till you get a fine paste.
  5. Add some salt, turmeric and the ground masala paste to the chicken and let it marinate for 1/2 an hour.
  6. In a big vessel, add the oil and heat, add the methi seeds, sliced onions and saute till the onions turn pink.
  7. Add the marinated chicken, salt and saute for a few minutes. Lower the heat and cover and cook till the chicken is done (add a little water),
  8. Add the coconut milk, tamarind paste and let it boil.

How to eat:

  • Since we don’t have the traditional deep steel plates that holds the gravy, I prefer to eat this in bowls, but you can eat this on a regular plate.
  • Break the rotti into bite sized pieces and place on the plate. Pour the chicken curry over the pieces. Let it soak or just dig in.
  • It tends to get a little dry after the rotti has soaked up the gravy so you can top it with some more.

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