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Mangalorean Chicken Curry Recipe - Kori Rotti Recipe Pin 1

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!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Karnataka, Mangalorean, South Indian
Ingredients Method

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

Method
 

Cook the Chicken
  1. Heat coconut oil in a large pan over medium heat. Add curry leaves and sliced onions. Sauté until the onions turn golden brown.
  2. Add the chicken pieces and diced potatoes to the pan. Cook for 5-6 minutes.
  3. Pour in water and chopped coriander leaves. Cover and let it cook for 8-10 minutes.
Prepare the Spice Paste
  1. Heat coconut oil in a large pan over medium heat. Add sliced onions, garlic cloves, and ginger. Sauté until the onions turn golden brown.
  2. Stir in the freshly grated coconut, turmeric powder, and cook for 2-3 minutes until the raw smell disappears.
  3. 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.
  4. In a blender, combine all the roasted ingredients and a bit of water. Blend into a smooth paste.
  5. 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).
  6. 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.
  7. 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.
  8. Serve your Mangalorean Chicken Curry with rice, rotti, or any side of your choice.
    Discover the magic of Mangalorean Kori Rotti — a traditional Mangalorean chicken curry recipe served with crispy rice wafers. Learn about this Tulunadu Sunday special and how to enjoy this iconic coastal Karnataka dish at home!