Kori Rotti with Chicken curry
This is one of my most favorite dish. It is a typical Mangalorean dish. The “rottis” are crisp dry wafers made from boiled rice and readily available in the market. They are eaten with chicken curry made from red chillies. So here’s my mother’s recipe for making the chicken curry….
Coriander (dhania) seeds – 1tbsp
Cumin (jeera) – 1tsp
Pepper – 8 nos
Cloves (lavang) – 5 pieces
Cinnamon (dalchini) piece – 1 inch
Cardamom (elaichi) – 3 pieces
Red chilies – 8 nos
Coconut – 1 shell grated
Turmeric (halad) – 1/2 tsp
Tamarind (imli) – a small lemon size (soak it in water for atleast 15 minutes)
Garlic (lassoon) – 6 pods
Onion – 1 chopped finely
Chicken – 1kg
Oil for frying
Salt to taste
- Dry roast 1tbsp coriander seeds, 1tsp.cumin, 8 pepper, 5 cloves, 1inch cinnamon piece, 3 Cardamom, and 8 red chillies till the chillies are slightly brown.
- Allow it to cool.
- Grind the roasted spices with the grated coconut, 1/2 tsp. turmeric, soaked tamarind and 6 garlic pods.
- Heat the oil in a wok and add the cumin seeds.
- Add the cut onions and fry them till they become slightly pink.
- Now add the chicken and allow it to cook with a little water.
- When the chicken is half done, add salt to taste and the ground spices.
- Add water and allow the chicken to cook. Note that the chicken curry should be a bit watery.
- Serve the hot chicken curry on the rottis and enjoy!!