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 Curry, malabar chicken curry, chicken chettinad, kadai chicken, coriander chicken curry and tomato chicken curry.
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.
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.
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!
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.
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Kori Rotti Recipe
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
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.