Kori Rotti (Kori Gassi) is a Mangalorean-style chicken curry in which chicken is cooked with freshly roasted spices and coconut milk. It is a combination dish in which the spicy chicken curry is poured over rice flour crispy bread called roti. Make it at home using my easy recipe.

We enjoy a good chicken curry on weekends, so I have tried more delicious recipes. Here are a few of my favorites: Desi Chicken Curry, Chicken Vindaloo, Dhaba-Style Chicken Curry, and Chicken Masala.

About Kori Rotti

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.

How To Make Kori Gassi

Make The Masala Paste

Heat 1 tablespoon oil in a pan over medium heat.

Add dry red chilies, coriander seeds, black peppercorns, fenugreek seeds, cumin seeds, grated fresh coconut, garlic, and ginger to the pan and roast until the spices leave a nice aroma and become light brown. Stir frequently while roasting. Do not over-roast or burn the spices.

Remove the spices on a plate and keep them aside.

Add the remaining 2 tablespoon oil to the same pan and heat over medium-high heat.

Add thinly sliced onions and cook until onions turn slightly pinkish. Remove the pan from the heat.

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

Add ½ cup water to the blender and blend to make a smooth paste.

Make The Curry

Heat oil in a pan over medium-high heat

Once the oil is hot, add curry leaves and fry for 4-5 seconds.

Add sliced onions and cook until they turn pink, stirring frequently.

Now add turmeric powder and garam masala powder and cook for 4-5 seconds.

Add chicken and cook for 3-4 minutes, stirring frequently.

Add the ground masala paste and tomato puree and cook for a minute.

Now add salt and thin coconut milk and cover the pan.

Reduce the heat to low.

Cook until the chicken is tender (40-45 minutes). Stir a few times while cooking.

Add tamarind paste and cook for 2-3 minutes.

Add the thick coconut milk, mix it, 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 cilantro and serve hot.

Serving Suggestions

Slightly crunch the rotti and break them into 2-3 inch pieces. Pour a lot of curry with chicken pieces over the rotti and wait a minute.

The roti will soak up the curry and become soggy, but some parts on the sides will still be crunchy. Eat this with your hands so that crunchy bits come in every bite.

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

Storage Suggestions

Kori Gassi will last in the fridge for not more than a day, as it contains fresh coconut milk. Store it in a clean and dry airtight container and reheat it in a pan or microwave on low, stirring continuously until nice and warm.

It is not freezer-friendly! The coconut milk will curdle and change texture while thawing, and it won’t taste great after reheating.

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