Entree: India – Mangalorean – ಕೋರಿ ರೊಟ್ಟಿ ➤ Kōri Roṭṭi (Spicy Mangalorean bone-in chicken curry served with crisp dry rice wafers that are softened with the gravy)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 50 min

Total 1 hr 15 min

Ingredients

- 2 lb (900 g) bone-in chicken pieces (about 8 pieces), skin-on or off as preferred
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 2 medium onions, finely chopped (about 10 oz / 280 g)
- 6 cloves (approx. 18 g) garlic
- 1.5 tbsp (23 g) fresh ginger, chopped
- 6–8 dried red chilies, seeds trimmed (adjust to heat)
- 2 tbsp (14 g) coriander seeds
- 1 tsp (2 g) cumin seeds
- 1 tsp (5 g) black peppercorns
- 2 tbsp (18 g) grated fresh coconut or desiccated unsweetened coconut
- 1/2 tsp (2 g) turmeric powder
- 1 tbsp (15 g) roasted poppy seeds (optional)
- 10–12 curry leaves
- 1 tbsp (15 ml) tamarind paste
- 1 tsp (5 g) salt, plus additional to taste
- 1 cup (240 ml) water (plus more as needed)
- 2 tbsp (30 ml) chopped cilantro for garnish
- 16–20 Mangalorean rotti (dry crisp rice wafers) or dry rice papads
- 1 tbsp (15 ml) oil for roasting spices

Instructions

1. Dry-roast the coriander seeds, cumin seeds, black peppercorns, and dried red chilies in a skillet over medium heat until aromatic, about 2–3 minutes. Remove and let cool.
2. Grind the roasted spices with grated coconut and roasted poppy seeds (if using) to a coarse paste using a mortar and pestle or small food processor, adding a little water if needed to form a spreadable masala.
3. In a large pan, heat 2 tbsp oil over medium heat. Add the chopped onions and curry leaves and sauté until the onions are golden brown, about 8–10 minutes.
4. Add the garlic and ginger and cook another 1–2 minutes until fragrant.
5. Stir in the prepared spice-coconut paste and turmeric. Fry the masala with the onions for 3–4 minutes until oil begins to separate from the mixture.
6. Add the bone-in chicken pieces and toss to coat thoroughly with the masala. Cook on medium-high heat for 4–5 minutes, turning the pieces so they brown lightly.
7. Mix tamarind paste with 1 cup (240 ml) water and add to the pan. Bring to a gentle boil, then reduce heat and simmer, covered, for 20–25 minutes or until the chicken is cooked through and tender. Add more water if necessary to achieve a saucy consistency.
8. Taste and adjust salt and heat. Simmer uncovered for a few minutes to thicken the gravy slightly if desired.
9. To serve traditionally: arrange 4–5 dry rotti on each plate. Ladle hot chicken curry over the rotti so the crisp wafers soften and absorb the sauce. Garnish with chopped cilantro.
10. Serve immediately while the rotti are still partially crisp and the curry is hot.