Authentic Mangalorean Kori Rotti with Warm Crispy Rice Wafers
Experience the coastal flavors of Karnataka with this fiery, coconut-infused chicken curry served alongside ultra-crisp, dry rice wafers that soak up the rich gravy. A true Mangalorean delicacy bursting with aromatic spices.
75min
Total Time
4
Servings
Mangalorean
Cuisine
Recipe
1
Dry roast the coriander seeds, cumin, fenugreek, peppercorns, cinnamon, cloves, and dry red chillies until fragrant.
2
Grind the roasted spices along with the grated coconut and tamarind into a smooth paste using a little water.
3
Heat coconut oil in a heavy-bottomed pan and sauté half of the sliced onions and curry leaves until golden brown.
4
Add the ginger-garlic paste and sauté until the raw aroma disappears.
5
Add the chicken pieces and sear them for a few minutes until the color changes.
6
Pour in the ground coconut masala paste, add salt, and mix well to coat the chicken.
7
Add water as needed to achieve a medium-thick gravy consistency, cover, and simmer until the chicken is tender and cooked through.
8
In a separate pan, briefly sauté the remaining onions in a little oil until translucent.
9
Break the crisp rice rotti into a serving bowl, pour the piping hot chicken curry over it, and top with the sautéed onions.
Ingredients
700g chicken, cut into pieces
1 cup fresh grated coconut
8-10 dry red chillies (Byadagi and Guntur mix)
1 tbsp coriander seeds
1 tsp cumin seeds
1/2 tsp fenugreek seeds
6-8 whole black peppercorns
1 small cinnamon stick
3-4 cloves
1 small ball of tamarind
2 medium onions, finely sliced
1 tbsp ginger-garlic paste
2 sprigs curry leaves
3 tbsp coconut oil
Salt to taste
Pack of crisp dry rotti (rice wafers)
*This AI-generated recipe may contain inaccuracies.