Authentic Mangalorean Kori Rotti with Spicy Chicken Curry
Crispy, thin rice wafers soaked in a fiery, coconut-infused chicken curry create a deeply comforting and iconic coastal delicacy. This traditional Mangalorean masterpiece balances rich spices with the subtle sweetness of fresh coconut milk.
75min
Total Time
4
Servings
Mangalorean
Cuisine
Recipe
1
Dry roast the dry red chillies, coriander seeds, cumin seeds, and fenugreek seeds in a pan until fragrant.
2
Grind the roasted spices along with grated coconut, shallots, garlic, ginger, and tamarind into a smooth, thick paste using minimal water.
3
Heat coconut oil in a heavy-bottomed pan, add sliced onions and curry leaves, and sauté until the onions turn golden brown.
4
Add the cleaned chicken pieces and sear them for 5 minutes until the color changes slightly.
5
Pour in the ground coconut masala paste and mix well with the chicken, adding salt and required water for the gravy.
6
Cover and simmer on medium heat until the chicken is tender and the curry achieves a rich, aromatic consistency.
7
Break the crisp Kori Rotti wafers into a wide serving bowl or plate.
8
Ladle the piping hot, spicy chicken curry generously over the broken rotti just before serving, allowing the wafers to absorb the flavorful gravy.
Ingredients
500 grams chicken, cut into curry pieces
1 cup freshly grated coconut
8-10 dry Byadgi chillies
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
6-8 small shallots
4-5 garlic cloves
1-inch piece of ginger
1 small lemon-sized ball of tamarind
1 large onion, finely sliced
2 sprigs curry leaves
3 tablespoons coconut oil
Salt to taste
1 packet dry Kori Rotti wafers
*This AI-generated recipe may contain inaccuracies.