Kori Rotti Chicken Curry | Mangalorean Style Chicken Curry
This is a typical Mangalorean delicacy of Bunt Community, with an excellent combination of a spicy coconut based chicken curry paired with crispy rice crepes.
Servings 5
Ingredients
- 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
For tempering:
- 5 curry leaves
- 2 dry red chilies
For Masala:
- 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
Instructions
- 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.
Notes
In case the Kori Rotti is not available at your place, this curry goes very well Ghee rice, Pathri, Roti and Idlis.