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 it.
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 flavor 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 a 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 lend 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 savor it this season!
Pro Tips by Neha
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 reheating the curry, do it on low heat.
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!!!!
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Step by Step Recipe
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 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 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
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)
- 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
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.