Mangalorean Kundapur Kori Rotti
A fiery and aromatic coastal chicken delicacy served with crisp, wafer-thin rice rottis. This iconic dish brings together the rich flavors of freshly roasted spices, tangy tamarind, and sweet coconut milk for an unforgettable feast.
75min
Total Time
4
Servings
Mangalorean
Cuisine
Recipe
1
Dry roast coriander seeds, cumin seeds, fenugreek seeds, peppercorns, and dry red chillies until fragrant.
2
Grind the roasted spices along with grated coconut, shallots, garlic, and tamarind into a smooth paste using little water.
3
Heat coconut oil in a heavy-bottomed pan, add sliced onions and curry leaves, and sauté until translucent.
4
Add the chicken pieces and fry for 5 minutes until they change color.
5
Pour in the ground masala paste, add salt, and mix well with the chicken.
6
Add water to adjust the gravy consistency, bring it to a boil, then simmer until the chicken is tender and cooked through.
7
Break the crisp kori rottis into a wide serving bowl just before eating.
8
Ladle the hot, spicy chicken curry generously over the rottis, let them soften slightly for a minute, and serve immediately.
Ingredients
500g chicken, cut into medium pieces
1 cup freshly grated coconut
8-10 dry Byadgi chillies
1 tbsp coriander seeds
1 tsp cumin seeds
1/2 tsp fenugreek seeds
1/2 tsp black peppercorns
4-5 small shallots
4-5 garlic cloves
1 small piece tamarind
1 tbsp coconut oil
1 large onion, finely sliced
1 sprig curry leaves
Salt to taste
Kori Rotti (crisp rice wafers) as needed
*This AI-generated recipe may contain inaccuracies.