Entree: India – Karnataka Coast – ಕೊರಿ ರೊಟ್ಟಿ ➤ Kori Rotti (Spicy Mangalorean chicken curry served with crisp roasted rice wafers)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 35 min

Total 1 hr 5 min

Ingredients

- 1 whole chicken, about 3 lb (1.4 kg), cut into 8 pieces
- 1 cup (80 g) freshly grated coconut
- 6–8 dried red chilies (about 12–15 g)
- 2 tbsp (12 g) coriander seeds
- 1 tsp (2 g) black peppercorns
- 1 tsp (2 g) fenugreek seeds
- 1/2 tsp (1 g) cumin seeds
- 1 tbsp (15 g) ginger-garlic paste
- 1 medium onion, thinly sliced (about 150 g)
- 2 tbsp (30 ml) coconut oil (30 ml)
- 1 tbsp (15 ml) tamarind paste (15 g)
- 1 tsp (3 g) turmeric powder
- 10–12 curry leaves (about 2 g)
- 2 cups (480 ml) water
- 1–1 1/2 tsp (6–9 g) salt, or to taste
- 12–16 rice rotti (dried rice wafers) (about 120–160 g)

Instructions

1. Dry-roast the coriander seeds, peppercorns, fenugreek, cumin seeds and dried red chilies over medium heat until fragrant, about 2–3 minutes; cool.
2. In the same pan, roast the grated coconut over low heat until golden and aromatic, about 4–5 minutes; cool.
3. Grind the roasted spices and coconut with tamarind paste and 2–3 tbsp water to a coarse paste.
4. Heat coconut oil in a heavy pot over medium heat. Add sliced onion and curry leaves and sauté until golden brown, about 6–8 minutes.
5. Add ginger-garlic paste and turmeric; cook 1 minute until raw smell dissipates.
6. Add the spice-coconut-tamarind paste and sauté 2–3 minutes, adding 2–3 tbsp water if it sticks.
7. Add the chicken pieces, toss to coat with the masala, then add 2 cups (480 ml) water and salt. Bring to a gentle boil.
8. Reduce heat, cover, and simmer 25–35 minutes until chicken is tender and gravy has thickened; adjust seasoning.
9. Serve hot by spooning the curry over handfuls of rice rotti so the rotti absorbs the gravy, or serve the rotti on the side for tearing and dipping.