Mangalorean Chicken Curry Recipe | Kori Rotti
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!
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.
