This is a typical Mangalorean delicacy of the Bunt community, with an excellent combination of a spicy coconut-based chicken curry paired with crispy rice crepes. We rarely see anyone making these crepes at home as it needs to be prepared by people who specialize in this skill and is much more time-consuming. It is better to buy them rather than make them at home as they are too delicate to handle. As a Mangalorean, I would like to treasure these traditional and valuable recipes and pass them on to the future generation.
The recipe for chicken curry is a traditional one. By ‘traditional’ I mean that the recipe remains the same and no changes are made to it, no matter what. You need to keep some crepes on the plate and pour a ladle full of curry over it. Within a few seconds, you will find the crepes are fully soaked in the curry making it taste heavenly. You can never find this kind of combination in any other food.
Kori Rotti Chicken Curry | Mangalorean Style Chicken Curry
- 1 kilogram of Chicken cut into small pieces
- 1 cup coconut milk fresh or made with powder
- 1 medium onion sliced
- ¼ cup fried onion for garnish
- 1 stick of cinnamon 1 inch
- 2 cardamom
- 3 cloves
- 5 tablespoon cooking oil
- 5 curry leaves
- 2 dry red chilies
- 12 dry red chilies medium spicy
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- ¼ tsp fenugreek methi seeds
- 1 teaspoon peppercorns
- 1 cup grated coconut
- ¼ teaspoon turmeric
- 3 cloves of garlic big size
- 1 small onion roughly chopped
- 1 cup tamarind soaked water or 1 tbsp ready-made tamarind pulp
- 2 tablespoon oil
- To prepare the masala
- Heat oil in a pan and roast coriander seeds, cumin seeds, fenugreek seeds, dry red chilies and peppercorns. Fry for 1 minute on a slow flame or till they slightly change color. Then add grated coconut, chopped onion, chopped garlic, and turmeric powder. Again fry everything on low flame till aromatic. This will take another 2 minutes. Remove from heat and cool. Transfer all the roasted ingredients into a grinding jar. Along with tamarind pulp grind to a smooth and fine paste.
- Heat oil in a saucepan and add cinnamon, cardamom, and cloves. Add 1 medium sliced onion and fry till light brown.
- Add chicken pieces and cook for 1 minute till all the juices are sealed in.
- Now add the masala paste, salt and 3 cups of water.
- When the curry starts to boil, reduce the heat and cover and cook the chicken until it is fully done.
- Finally, add coconut milk and cook for another 5 minutes. Taste and check the salt. Add more water if the consistency is too thick, as we need a medium consistency curry for the crepes to get soaked. Once the curry is cooked, remove from heat.
- Heat 1 tbsp ghee in a small pan and add curry leaves and dry red chilies. Pour this tempering over the curry, garnish with fried onion and serve hot with Kori Rotti.
If you have any queries regarding the recipe, do mention them in the comments section and I shall get back to you.
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