Kori Rotti - Mangalorean Chicken Curry with Rice Papads Recipe | Riot of Flavours
Chicken Curry HomeCooked Mains

Kori Rotti – Mangalorean Chicken Curry with Rice Papads

August 30, 2014

http://lakesideanimalhospital.ca/slideshow-picture-waiting-room-2 There’s something about home that brings so much mental peace. The house my mum stays in now is no more than 6 months old (in terms of her having lived here). But, the decor – the lamps, the curtains, carpet, beds, books – are all so familiar. The warmth of her hug, the smell of her cupboard, the dressing table, the music she plays, are all bursting with the memories of my childhood – of a home that was. As I cook with her in the kitchen, I am reminded of those days when I would sit at the doorway of our kitchen in the Salalah house, and she would talk to me about her experiences and life in general – there is so much I have learned about life from those moments than I ever would have otherwise.

follow And, as I teach Amma the right way of putting the tadka in our Dali Toy as my dad used to – one that wafted around the house with its sweet smell – I am transported back to the times when I cooked with my dad. I learned to make Chinese from him, learned the art of making a tadka (or tempering for the uninitiated), I learned the masala for a delicious masala dosa and even kori rotti. I was probably 12-13 years old when I first had Kori Rotti during a visit to Bangalore, and I fell in love with it. Crisp Rice Papads going all mushy in a deliciously rich chicken curry flavoured with Byadgi chillies, freshly ground garam masalas and chicken pieces. I couldn’t wait to go back home and try to make it. So, the first time I tried preparing Kori Rotti was with my father. We carried a load of rotti from India and set about preparing the dish from an old recipe book for Mangalorean cuisine. The recipe was long drawn and rather complicated – what with thick coconut milk, thin coconut milk, etc. but we managed just fine!

follow Alas, the recipe book we had got lost, and my father passed away and I couldn’t find the same recipe anywhere. Then, I met a friend who is a Mangalorean, and she helped me with her mother’s recipe (much easier, I must say) for Kori Rotti, and I replicated it. Bought the rotti from a Mangalore Store at JB Nagar in Andheri East and was ready for the feast.

Making Kori Rotti is no great feat. However, every step in this recipe is so important. Roasting each ingredient separately, grinding it in one by one and then mixing the whole lot with the chicken takes some time but is totally worth it. My image looks a little blond compared to the fiery red colour the dish is usually associated with. I used spicy chillies, but for the red colour, I’d suggest that you go for a mix of the regulr spicy chillies and some kashmiri chillies or just byadgi chillies which have both!

cheap cozaar Before going into details of the recipe, here’s a glimpse of the dish.

 

Print Recipe
Kori-Rotti - Mangalorean Chicken Curry with Coconut and Spices served w/ crispy rice crepes
Course main course
Cuisine south indian
Prep Time 45 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 1/2 kg chicken , cleaned, skinned and cut into pieces
To fry to a paste
For the gravy
Course main course
Cuisine south indian
Prep Time 45 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 1/2 kg chicken , cleaned, skinned and cut into pieces
To fry to a paste
For the gravy
Instructions
  1. On a hot tawa, dry roast the coconut till fragrant. Take it out and put into the blender. Do NOT start the blender.
  2. Now, in a drop of oil, fry the red chillies and coriander seeds. Add to the coconut in the blender and grind coarsely.
  3. Dry roast 1/2 tsp cumin seeds and the mustard and add to the ground mixture along with 1/2 tsp unroasted cumin and the turmeric powder.
  4. Fry the onion in additional oil till it becomes pink and add to the masala and grind again; the idea of grinding at every point is to allow all the flavours to blend well and the paste to be smooth.
  5. Fry the cloves, cinnamon, fennel seeds, poppy seeds, cardamom in another drop or two of oil and add to the ground masala with the garlic. Continue to grind to a smooth paste, adding a little water if required.
  6. Now, in a kadai or wok, put in 1 tbsp each of ghee and oil. Put in the cumin seeds, curry leaves and the chopped onions and fry well till the onions turn golden-brown. Add the tomatoes and mix well till it all comes together.
  7. At this point, put in the cut chicken pieces and saute, covering the entire chicken with the masala. Add salt to taste and let the chicken cook for a while.
  8. After around 10 minutes, add the ground masala, adjust the salt and add water just enough to cover the chicken. Let the chicken cook completely and serve hot with the rotti. Alternatively, if you can't find the rotti near your house, you can serve this with neer dosa, plain dosa, appam or even rice.
  9. Note: If you are using boneless chicken, the cooking time will reduce.
Recipe Notes

 

 

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