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.
Kori Rotti: The Ultimate Mangalorean Chicken Curry Recipe
Mangalorean Chicken Curry Recipe | Kori Rotti
Ingredients
Method
- 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.
- 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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