Authentic Mangalorean Kori Rotti Recipe
Ingredients
1 kg chicken
1 coconut
2 onions
10 cloves garlic
10–15 red chillies
2 tbsp coriander seeds
¾ tbsp cumin seeds
5–6 peppercorns
¼ tsp fenugreek seeds
1 tsp turmeric powder
Salt to taste
Oil as required
Ghee as required
For Coconut Milk
1 grated coconut
Preparation
First, take a pan and add a little oil. Fry the red chillies, coriander seeds, cumin seeds, peppercorns, fenugreek seeds, garlic and turmeric powder together. Add a little grated coconut and fry everything well.
Once the spices are nicely roasted and aromatic, allow them to cool. Grind everything together in a mixer to make a smooth, fine paste.
Clean the chicken well and keep it ready.
Heat a pan and add the ground masala. Add the cleaned chicken, one chopped onion and salt. Mix everything well and cook until the chicken is completely done.
Meanwhile, grate one coconut and extract the coconut milk. Keep the coconut milk aside.
Once the chicken is well cooked and the gravy reaches the right consistency, you will notice a little oil appearing on top. This indicates that the chicken is cooked well.
Now add the prepared coconut milk and mix gently. Check the taste and add a little more salt if required. Let it simmer for a few minutes.
For the final tempering, heat a little ghee and fry sliced onion until golden. Add this tempering over the chicken curry.
Your delicious Kori Rotti is ready!
Serve the hot chicken curry with crispy Kori Rotti. Break the rotti into pieces, pour the delicious curry over it and enjoy. It tastes absolutely amazing!
Kori Rotti ready at Shippu Diaries!