Authentic Mangalorean Kori Rotti with Crisp Rice Wafers
Experience the fiery richness of coastal Karnataka with this vibrant, spicy chicken curry paired with delicate, crispy dry rice wafers. It is a comforting, aromatic masterpiece that soaks up every drop of the spiced coconut gravy.
75min
Total Time
4
Servings
Mangalorean
Cuisine
Recipe
1
Dry roast the coriander seeds, cumin, fenugreek, peppercorns, cinnamon, cloves, and dry red chilies until aromatic.
2
Grind the roasted spices along with fresh grated coconut and tamarind into a smooth, thick paste using a little water.
3
Heat coconut oil in a heavy-bottomed pan, add sliced onions and curry leaves, and sauté until golden brown.
4
Add the chicken pieces and fry for 5 minutes until the color changes slightly.
5
Pour in the ground coconut masala paste and mix well with the chicken.
6
Add water and salt to achieve a medium-thin gravy consistency, bring to a boil, then cover and simmer for 25 minutes until the chicken is tender.
7
Break the crisp kori rotti sheets into bite-sized pieces in a serving bowl.
8
Ladle the piping hot, spicy chicken curry generously over the broken rice wafers just before serving so they soak up the flavors.
Ingredients
500g chicken, cut into bone-in pieces
1 cup fresh grated coconut
8-10 dry red Byadagi chilies
1 tbsp coriander seeds
1 tsp cumin seeds
1/2 tsp fenugreek seeds
4-5 whole black peppercorns
1 small cinnamon stick
3-4 cloves
1 small ball of tamarind
1 large onion, sliced
2 sprigs curry leaves
3 tbsp coconut oil
Salt to taste
Pack of crisp kori rotti (rice wafers)
*This AI-generated recipe may contain inaccuracies.