Chicken kori rotti | mangalorean chicken curry

Chicken Kori Rotti is a traditional Mangalorean dish known for its flavorful chicken curry served with a unique accompaniment called “Rotti.” The curry is rich and spicy, often made with coconut, tamarind, and a blend of aromatic spices. The rotti is a crispy and thin bread made from rice flour that pairs perfectly with the curry. This dish is a popular and beloved part of Mangalorean cuisine.

Here’s a basic recipe for Chicken Kori Rotti:

Ingredients for Chicken Curry:

• 1 kg chicken, cut into pieces
• 2 onions, finely chopped
• 2 tomatoes, chopped
• 1/2 cup grated coconut
• 2-3 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 1 tablespoon tamarind paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• Oil for cooking
• Fresh coriander leaves for garnishing

Ingredients for Rotti:

• 2 cups rice flour
• Water, as needed
• Salt to taste
• Oil, for cooking

Instructions:

1. Marinate the chicken pieces with ginger-garlic paste, red chili powder, turmeric powder, and salt. Let it sit for about 30 minutes.
2. In a pan, heat some oil and sauté the chopped onions until they turn golden brown.
3. Add the chopped tomatoes and green chilies. Cook until the tomatoes are soft and the oil starts to separate.
4. Add the marinated chicken pieces and cook until they are lightly browned.
5. Meanwhile, grind the grated coconut with a little water to make a smooth paste. Add this paste to the chicken and mix well.
6. Add tamarind paste and enough water to cover the chicken. Bring it to a boil, then reduce the heat, cover, and simmer until the chicken is cooked and the curry thickens.
7. Once the chicken is cooked, add garam masala and adjust the seasoning. Allow the curry to simmer for a few more minutes.
8. For the rotti, in a mixing bowl, combine rice flour, salt, and enough water to make a smooth and pliable dough. Divide the dough into small balls.
9. Roll out each ball into a thin disc, similar to a chapati. Heat a tawa (griddle) and cook the rotti on both sides until it turns crispy and lightly browned. You can drizzle a little oil while cooking.
10. Serve the hot and spicy Chicken Kori Curry with crispy Rotti. Garnish with fresh coriander leaves.

Enjoy the wonderful flavors of Mangalorean cuisine with this delicious Chicken Kori Rotti!