Authentic Mangalorean Kori Rotti with Warm Crispy Wafer Bread
Experience the coastal flavors of Karnataka with this fiery, coconut-rich chicken curry served alongside paper-thin, crisp rice wafers that soak up the aromatic gravy.
75min
Total Time
4
Servings
Mangalorean
Cuisine
Recipe
1
Dry roast coriander, cumin, fenugreek, peppercorns, and red chilies until fragrant, then grind with grated coconut, tamarind, garlic, ginger, and shallots into a smooth paste.
2
Heat coconut oil in a heavy-bottomed pan and sauté sliced onions and curry leaves until golden brown.
3
Add the chicken pieces and sear for 5-6 minutes until the color changes.
4
Pour in the ground coconut masala paste and mix well with the chicken, adding salt and a cup of water.
5
Simmer on medium heat for 25-30 minutes until the chicken is tender and the gravy reaches a medium consistency.
6
Break the crisp dry rotti pieces into a wide serving bowl and ladle the piping hot, spicy chicken gravy generously over them just before serving.
Ingredients
700g chicken on the bone, cut into pieces
1 cup freshly grated coconut
8-10 dry Byadgi red chilies
1 tbsp coriander seeds
1 tsp cumin seeds
1/2 tsp fenugreek seeds
1/2 tsp black peppercorns
4-5 small shallots
5-6 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 rotti (paper wafers)
*This AI-generated recipe may contain inaccuracies.