Authentic Mangalorean Kori Rotti with Warm Crispy Rotti
Savor the rich and fiery flavors of coastal Karnataka with this spiced country chicken curry served alongside crisp, wafer-thin rice wafers. It is a comforting and aromatic masterpiece that captures the essence of traditional coastal feasts.
75min
Total Time
4
Servings
Mangalorean
Cuisine
Recipe
1
Dry roast the dry red chillies, coriander seeds, cumin seeds, fenugreek seeds, and peppercorns 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 a little water.
3
Heat coconut oil in a heavy-bottomed pan and sauté the sliced onions and curry leaves until golden brown.
4
Add the chicken pieces and sauté on high heat for 5 minutes until the color changes.
5
Pour in the ground coconut masala paste and mix well to coat the chicken evenly.
6
Add salt and sufficient water for gravy, cover, and simmer on medium heat until the chicken is tender and cooked through.
7
Break the crisp kori rotti wafers into bite-sized pieces and place them in deep serving bowls.
8
Ladle the hot, bubbling chicken curry generously over the wafers just before serving so they soak up the rich flavors.
Ingredients
500g country chicken (natu kodi), cut into pieces
1 cup freshly grated coconut
8-10 dry Byadgi chillies
2 tbsp coriander seeds
1 tsp cumin seeds
1/2 tsp fenugreek seeds
1 tsp black peppercorns
4-5 small shallots
4 cloves garlic
1-inch piece ginger
1 small ball tamarind
2 onions, finely sliced
2 sprigs curry leaves
3 tbsp coconut oil
Salt to taste
1 packet crisp dry kori rotti wafers
*This AI-generated recipe may contain inaccuracies.