Kori Rotti or Mangalorean Chicken Curry is a tasteful dish made using chicken, spices and coconut milk. The curry is eaten with crunchy and chewy bread called Rotti. The Rotti is generally sourced from the market and is a staple in most Mangalore homes. Here is how to make Kori Rotti or Mangalore Style Chicken Curry recipe.
Having lived in Bangalore for almost a decade now, I have developed a taste for the local cuisine. Now, I naturally enjoy eating these dishes just as I liked to relish the North Indian delicacies. In the southern regions of India, curries are prepared using coconut milk and spicy red chilies. Coconut milk provides a rich flavour to the curries and it tastes absolutely delicious with Jeera Rice.
However, Mangalorean Kori Rotti Recipe is mostly served with crispy, thin rice wafers also known as rotti. The authentic way to enjoy this Mangalorean Chicken Curry is to dip the crispy rotti in spicy, flavorful chicken curry until it absorbs the sauce and becomes soft.
It tastes so scrumptious that every time I try to describe its taste, I run out of words. Be it our guests or relatives, whoever has tasted this dish, have become its patrons!
As coconut milk is readily available in the market these days, you can prepare Kori Rotti within no time. Also, its recipe is not at all difficult to follow.
This chicken dish beautifully combines the creamy flavors of coconut milk and all the blended roasted spices like coriander seeds, cumin seeds, peppercorns and fenugreek seeds that lends this dish a unique taste.
This sumptuous Mangalore Style Chicken curry can also be eaten with your favorite rice dish. The addition of rotti makes this dish a wholesome treat in itself with the flavors of caramelized onions and cooked masalas adding to the divine brown hue.
Cooked in this tantalizing broth, the succulent chicken pieces soak in all the flavors and a bite into this chicken curry with take you on a coastal journey.
Read the easy recipe for Mangalorean Kori Rotti and make sure to savour it this season! Interested in learning new recipes every day? Then do follow me on Facebook, Twitter, and Instagram to be a part of a friendly Whisk Affair community!
Tips to make best Mangalore Style Chicken Curry
Do not over roast the ingredients. They should turn brown and not dark brown. Roast on medium low heat and not high heat.
If you are using store bought coconut milk, to make thin coconut milk, add 1/2 canned coconut milk to 1/2 water.
After adding thick coconut milk, immediately switch off the heat otherwise the milk will curdle.
When re heating the curry, do it on low heat.
How to eat Kori 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 comes in every bite. Drooling already!!!!
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How to make Mangalorean Chicken Curry Step by Step
Heat 1 tsp 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.
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.
Kori Rotti Recipe
Kori Rotti
Kori Rotti Recipe (Mangalorean Chicken Curry) is a tasteful dish made using chicken and coconut milk.
Ingredients
To grind into a paste
- 3 tbsp Oil
- 8-10 Dry Red Chillies
- 2 tsp Coriander Seeds
- 8-10 Black peppercorns
- 1/2 tsp Fenugreek Seeds
- 1 tsp Cumin Seeds
- 3 tbsp Grated Fresh Coconut
- 8-10 cloves Garlic Chopped
- 1 tsp Ginger Chopped
- 1 cup Onion Sliced
For the curry
- 2 tbsp Oil
- 10-12 Curry Leaves
- 1 cup Onion Thinly sliced
- 3 tbsp Tomato Puree
- 1 tsp Turmeric Powder
- 1/2 tsp Garam Masala Powder
- Salt to taste
- 1 kg Chicken Curry cut
- 1/2 cup Tomato Puree
- 3 tsp Tamarind Paste
- 2 cups Thin Coconut Milk
- 1/2 cup Thick Coconut Milk
Instructions
To grind into a paste
Heat 1 tsp 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.
Recipe 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.
Are you making this recipe? I LOVE to see your creations so snap a photo and tag Whiskaffair on Instagram with the hashtag #Whiskaffair and please give a star rating below ★. You can follow me on Facebook, Twitter, Pinterest and Instagram for more such easy recipes.
Divya
When do you add the grounded paste?
Thank you
msnehamathur
Hey Divya,
Thnx for noticing. Have updated the recipe.
Glenda Alex Dsouza
Fabulous recipe… So simple and yet so delicious. My family licked their plates clean! Thanks so much.
Neha Mathur
Thnx a lot for trying 🙂