• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Father’s Day Brunch Recipes
  • Recipe Index
  • Indian Recipes
  • My Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Dal & Curries » Non Veg Curries » Kori Rotti (Mangalorean Chicken Curry)

    Published: Aug 20, 2018 | Last Updated On: Jul 22, 2021 by Neha Mathur

    Kori Rotti (Mangalorean Chicken Curry)

    448 shares
    Jump to Recipe
    Mangalorean Kori Rotti Recipe or Mangalorean Chicken Curry is a traditional Mangalorean recipe from Bunt sub cuisine and is served with a thin wafer. Chicken I Curry I Indian I Mangalorean I recipe I Dinner I Lunch I easy I simple I best I traditional I authentic I food I photography I styling I Regional i Karnataka I Cuisine #ChickenCurry #ChickenRecipes #IndianRecipes

    Try Kori Rotti or Kori Gassi, a creamy and spicy Mangalorean chicken curry where chicken is cooked along with freshly roasted spices and coconut milk. This curry is poured over crispy thin rice preparations known as rotti, and is quite popular among Mangalorean households. Try it!

    We enjoy a good chicken curry on weekends, and thus I have tried my hands on more delicious chicken curry recipes – chicken curry, chicken vindaloo, dhaba style chicken curry, chicken masala, achari chicken, malabar chicken curry, chicken chettinad, kadai chicken, coriander chicken curry and tomato chicken curry.

    Kori Rotti or Mangalorean chicken curry served in a bowl.

    About This Recipe

    Kori Rotti is a Mangalorean or a Tulunadu delicacy, where kori translates to chicken whereas rotti to thin and crisp rice wafers/preparations.

    Also known as kori gassi, chicken is cooked along with spices, tamarind and coconut milk. The freshly roasted spices perks up the flavour of this coastal curry, making it addictive. The rotti is crushed on the plate, and the spicy and creamy chicken curry is poured all over it.

    The rotti becomes soft when it soaks up the the curry and is enjoyed with hands. If you want to enjoy it to the fullest, no spoons please!

    This chicken curry is traditionally eaten with rotti, which are easily available in the Mangalorean stores now-a-days or can be prepared at home as well(needs technique and effort to make it). I also like to enjoy it with some crisp ghee roast dosa or malabar parotta.

    Ingredients

    For the paste – This Mangalorean chicken curry gets most of its flavour from a freshly made paste with the use of whole spices, coconut, garlic, ginger and onions.

    In whole spices, you will require dry red chillies, coriander seeds, peppercorns, fenugreek seeds and cumin seeds. Do not over roast the ingredients. They should turn brown and not dark brown. Roast on medium-low heat and not high heat.

    For the curry – To make this rich and creamy curry, you will need a few more simple ingredients starting from chicken, oil, curry leaves, onion, spice powders, tomato puree, tamarind paste and coconut milk.

    Use bone-in chicken pieces for the best taste, as it soaks up the flavour really nicely. You can use boneless chicken as well.

    Also go for curry cut small pieces. Big pieces will take longer time to cook and will also not dry up the curry while cooking.

    In spices, we will only use turmeric powder and garam masala powder. If you do not have garam masala powder, just add in some curry powder instead. For a more prominent colour, you can use whole dried turmeric as well.

    Store bought tomato puree works well in such creamy and rich curries, but you can always go for the homemade one as well. Again, tamarind paste – homemade or store bought, the choice is yours.

    Lastly, you will need both thick and thin coconut milk for this recipe. If you have only thick coconut milk, add in some water and thin it out.

    Garnish the curry with some finely chopped and fresh coriander leaves at the end.

    Step By Step Recipe

    To make the fresh paste, heat 1 teaspoon oil in a pan. Add in dry red chilies, coriander seeds, peppercorns, fenugreek seeds, cumin seeds, coconut, garlic, and ginger.

    Roast them until the spices leaves an aroma and becomes slightly brown in colour. Make sure you do not over roast or burn the spices, so always switch the heat to low while roasting and keep stirring. Take out the spices from the pan and keep it aside.

    In the same pan, heat the remaining oil. Add the thinly sliced onion and fry till onion is slightly pinkish. Keep it aside.

    Once the spices and onions comes to room temperature, add them to the blender.

    Blend to make a smooth paste. Use little water if required. Keep the paste aside.

    Heat oil in a pan. Add curry leaves and fry for a few seconds.

    Add sliced onions and fry till pinkish.

    Now add turmeric powder and garam masala powder and fry for a few seconds.

    Add chicken and fry on high heat for 3-4 minutes.

    Add the ground masala paste and fry for a minute.

    Now add salt, thin coconut milk and cover the chicken till it’s tender.

    Add tomato puree, tamarind paste and cook for 2-3 minutes.

    Add the thick coconut milk, give it a mix and switch off the heat.

    Tip : After adding thick coconut milk, immediately switch off the heat otherwise the milk will curdle.

    Garnish with some finely chopped coriander leaves and serve hot with rotti.

    Serving Suggestions

    Slightly crunch the rotti and break them in small pieces. Pour a good amount of curry with chicken pieces over the rotti and wait for a minute.

    The rotti will soak up the curry and will become soggy with some parts on the sides still crunchy. Eat this with hands so that some crunchy bits come in every bite. Drooling already!!!!

    This Mangalorean spicy chicken curry tastes great with lachha paratha, malabar parotta, neer dosa, steamed rice and ghee roast dosa as well. Try it!

    Storing Suggestions

    Kori Gassi or Kori Rotti will last in the fridge for about a day or two, as it has fresh coconut milk in it. Store it in a clean and dry air tight container and reheat it in a pan or microwave on low stirring continuously until nice and warm.

    It is not freezer friendly! It will curdle and change it texture while thawing due to the use of coconut milk which won’t taste great after reheating as well.

    You might also like

    Mangalorean Chicken Sukka

    Sol Kadhi

    Chicken Vindaloo

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Kori Rotti Recipe (Mangalorean Chicken Curry) is a tasteful dish made using chicken and coconut milk.

    Kori Rotti Recipe

    Kori Rotti Recipe (Mangalorean Chicken Curry) is a tasteful dish made using chicken and coconut milk. 
    4.59 from 12 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 4 people
    Calories: 530kcal
    Author: Neha Mathur

    Ingredients 

    To grind into a paste

    • 3 tablespoon Oil
    • 8-10 Dry Red Chillies
    • 2 teaspoon Coriander Seeds
    • 8-10 Black peppercorns
    • ½ teaspoon Fenugreek Seeds
    • 1 teaspoon Cumin Seeds
    • 3 tablespoon Grated Fresh Coconut
    • 8-10 cloves Garlic (Chopped)
    • 1 teaspoon Ginger (Chopped)
    • 1 cup Onion (Sliced)

    For the curry

    • 2 tablespoon Oil
    • 10-12 Curry Leaves
    • 1 cup Onion (Thinly sliced)
    • 1 teaspoon Turmeric Powder
    • ½ teaspoon Garam Masala Powder
    • Salt to taste
    • 1 kg Chicken (Curry cut)
    • ½ cup Tomato Puree
    • 3 teaspoon Tamarind Paste
    • 2 cups Thin Coconut Milk
    • ½ cup Thick Coconut Milk
    Prevent your screen from going dark

    Instructions

    To grind into a paste

    • Heat 1 teaspoon oil in a pan.
    • Roast the dry red chilies, coriander seeds, peppercorns, fenugreek seeds, cumin seeds, coconut, garlic and ginger until they turn brown.
    • Heat the remaining oil in the same pan.
    • Add onion and fry till onion is slightly pinkish.
    • Cool the roasted ingredients and add them in the blender.
    • Blend to make a smooth paste. Use little water if required.
    • Keep the paste aside.

    For the curry

    • Heat oil in a pan.
    • Add curry leaves and fry for a few seconds.
    • Add sliced onion and fry till pinkish.
    • Now add turmeric powder and garam masala powder and fry for a few seconds.
    • Add chicken and fry on high heat for 3-4 minutes.
    • Add the ground masala paste and fry for a minute.
    • Now add salt and thin coconut milk and cover the chicken till it’s tender.
    • Add tomato puree and tamarind paste and cook for 2-3 minutes.
    • Add the thick coconut milk and switch off the heat.
    • Garnish with fresh coriander and fried onions.
    • Serve hot with rotti.

    Notes

    To eat Kori rotti, place pieces of Rotti on a plate. Top with curry and chicken pieces.
    This curry tastes with anything like rice, laccha paratha, neer dosa or even plain chapaties. So just in case, Rotti is not available to you, go ahead and enjoy the curry with other options.

    Nutrition

    Calories: 530kcal | Carbohydrates: 26g | Protein: 26g | Fat: 36g | Saturated Fat: 6g | Cholesterol: 90mg | Sodium: 112mg | Potassium: 921mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1350IU | Vitamin C: 193.8mg | Calcium: 86mg | Iron: 4.1mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!
    « Healthy Peach Pie Smoothie
    Golgappa (Atta & Sooji) »

    Reader Interactions

    Comments

    1. Divya

      January 28, 2015 at 3:49 am

      When do you add the grounded paste?

      Thank you

      Reply
      • msnehamathur

        February 04, 2015 at 9:13 am

        Hey Divya,
        Thnx for noticing. Have updated the recipe.

        Reply
    2. Glenda Alex Dsouza

      February 12, 2019 at 1:47 am

      5 stars
      Fabulous recipe… So simple and yet so delicious. My family licked their plates clean! Thanks so much.

      Reply
      • Neha Mathur

        February 12, 2019 at 2:49 am

        Thnx a lot for trying 🙂

        Reply
      • Carol

        May 30, 2020 at 6:41 pm

        The ingredients for curry call for 3 tbsp of tomato puree and also 1/2 cup of tomato puree. But the method has a mention of tomato puree just once. Please clarify. Thanks.

        Reply
        • Neha Mathur

          May 31, 2020 at 3:05 am

          It’s 1/2 cup puree carol. Sorry for the confusion.

          Reply
    3. Suchetha Santhosh

      November 20, 2019 at 3:53 pm

      5 stars
      Thanks for the recipe…Turned out YUMMY????????????

      Reply
      • Neha Mathur

        November 22, 2019 at 7:54 am

        Thanks a lot for trying Suchetha.

        Reply
    4. Vanisha

      November 24, 2019 at 1:10 am

      I’ve made this recipe a number of times and has always been such a favorite! So delicious!

      Reply
      • Neha Mathur

        November 24, 2019 at 4:03 am

        So good to hear this 🙂

        Reply
    5. Pratima Bangera

      June 14, 2020 at 4:55 pm

      I’m South Indian and I live in DC. Is there a wedbite where I buy the Mangalorean Rotti. I have it in a while. Only in India, which was 2 years ago.

      Reply
      • Neha Mathur

        June 16, 2020 at 1:34 am

        Hi Pratima, I am not aware of the source in the US. Ask you local Indian store if they can source it for you.

        Reply
    6. Gautam

      July 11, 2020 at 12:23 pm

      5 stars
      Perfect brings back memories of Ooty.Curious what pan are you using. It looks super classy.

      Reply
      • Neha Mathur

        July 12, 2020 at 3:10 am

        Thanks. The pan is from Bergner.

        Reply

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    My Cookbook

    Buy Now on Amazon

    Father's Day Brunch Recipes

    • Tropical Dragon Fruit Smoothie (Pitaya Smoothie)
    • Ragi Banana Pancakes
    • Crispy Air Fryer Buffalo Tofu Bites
    • Berry Blast Smoothie (No Banana)
    • Biscoff Oats (Cookie Butter Oats)
    • Air Fryer Hard Boiled Eggs

    Most Popular Recipes

    • Hibachi Fried Rice
    • Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan Sauce
    • Lemon Tea
    • Chicken Clear Soup
    • Scrambled Egg Whites

    Footer


    ^ back to top

    About

    About Neha

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP