Experience the traditional Mangalorean Chicken Curry recipe — a classic Tulunadu dish. This Authentic Mangalorean Kori Rotti, made with a rich coconut-based curry and crunchy rice wafers, is a must-try for a true taste of coastal Mangalorean cuisine!
About Mangalorean Chicken Curry Recipe
If you grew up in a Mangalorean household or anywhere in Tulunadu, you know that Sundays aren’t complete without a hearty plate of Kori Rotti.
This classic Mangalorean chicken curry recipe paired with crispy rice wafers is more than just a meal — it’s pure comfort food.
For many Mangaloreans, this dish is a nostalgic reminder of home and tradition.
What Is Kori Rotti?
Kori means chicken, while rotti refers to thin, crisp sheets made from rice.
The thin, crisp rice sheets are broken into bite-sized pieces, generously soaked in a flavor-packed, spicy chicken curry, and enjoyed while they’re still slightly crisp yet soaking up all that delicious flavor.
If you love the bold flavors of Mangalorean cuisine, then you’ll definitely love this iconic dish, as the contrast between the rich, coconut-based curry and the crunchy-soft texture of the rotti is truly unique.
Tips to Make the Best Mangalorean Chicken Curry at Home
Use Fresh, Quality Ingredients 🌿🥥
For an authentic Mangalorean taste, use fresh, bone-in chicken pieces, freshly grated coconut, and high-quality spices.
Balance the Spice and Tanginess 🌶️
Striking the perfect balance between tamarind and dry red chilies is key to achieving the right mix of heat and tang. Adjust the quantity of dry red chilies and tamarind to taste, as it largely depends on the quality of these ingredients.
Adjust Curry Consistency 🍲
If you’re having this curry with rice, you can go for a thicker consistency, but if you’re having it with rotti, you’ll want a curry that can soak into the rotti. If the curry is too thick, it won’t soak into the crisps properly.
Slow Cook the Curry ⏳
For a richer, fuller curry, cook it on low to medium heat. The curry tastes best when simmered slowly, as it allows the chicken to absorb all the spices.
Kori Rotti: The Ultimate Mangalorean Chicken Curry Recipe
Mangalorean Chicken Curry Recipe | Kori Rotti
Ingredients
- 1 kg Chicken preferably bone-in pieces
- 1 no Potato diced (optional)
- 2-3 tablespoon Coconut oil
- 1/2 cup Onion thinly sliced
- 7-8 nos Curry leaves
- 1/4 cup Coriander leaves chopped
- 3 cups Water
Spice Paste
- 1 tablespoon Coconut oil
- 1 large Onion finely chopped
- 3/4 cup Coconut freshly grated
- 4-5 nos Garlic cloves
- 1/2 inch Ginger
- 2 nos Green chillies
- 7-8 nos Curry leaves
- 1/2 teaspoon Turmeric powder
- 1 tablespoon Coriander seeds
- 1 teaspoon Black peppercorns
- 1 teaspoon Cumin seeds
- 1/4 teaspoon Fenugreek seeds
- 1/4 teaspoon White poppy seeds khus khus
- 1 inch Cinnamon stick
- 1/2 teaspoon Fennel seeds
- 8 nos Gundu or Shankeshwari Dry Red Chillies
- 4 nos Kashmiri Dry Red Chillies
- 1 piece Tamarind Lime sized ball
- Water as required for grinding
For the Curry
- Water adjust for consistency
- Salt to taste
Instructions
Cook the Chicken
- Heat coconut oil in a large pan over medium heat. Add curry leaves and sliced onions. Sauté until the onions turn golden brown.
- Add the chicken pieces and diced potatoes to the pan. Cook for 5-6 minutes.
- Pour in water and chopped coriander leaves. Cover and let it cook for 8-10 minutes.
Prepare the Spice Paste
- Heat coconut oil in a large pan over medium heat. Add sliced onions, garlic cloves, and ginger. Sauté until the onions turn golden brown.
- Stir in the freshly grated coconut, turmeric powder, and cook for 2-3 minutes until the raw smell disappears.
- In a separate pan, dry roast the coriander seeds, peppercorns, fenugreek seeds, cumin seeds, cinnamon stick, fennel seeds, and both types of chilies over a low flame until you get a slightly sweet and spicy aroma. This should take about 5 minutes — be sure to roast gently to avoid burning the spices.
- In a blender, combine all the roasted ingredients and a bit of water. Blend into a smooth paste.
- Add the ground coconut-spice paste and salt to the pan. Pour in water to adjust the curry’s consistency to your preference (thicker or runnier based on how you plan to serve it).
- Bring it to a boil and then reduce the heat to low. Simmer for 25-30 minutes or until the chicken is cooked through and tender.
- Taste the curry and adjust salt or tamarind if needed. If you prefer a richer, thicker curry, you can cook it for an extra few minutes to reduce the sauce.
- Serve your Mangalorean Chicken Curry with rice, rotti, or any side of your choice.
And there you have it—The Best Mangalorean Chicken Curry Recipe for you to try!
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