Perfect Kori Rotti Curry Mangalorean Traditional /Chicken Curry for Kori Rotti /ಮಂಗಳೂರಿನ ಕೋರಿ ರೊಟ್ಟಿ

Recipe Courtesy: Mrs. Pooja Nithesh
Kori Rotti is a delicious and famous delicacy of Mangalore.
The Thin Crispy Rotti is easily available in all Bakeries/ Grocery stores in Mangalore. In other places these are available in Indian stores / Mangalore Stores.
This curry also goes well with any rice preparations like Neerdosa, Idli, Idiappams or Appams.
Recipe:
Ingredients for the Masala paste:
Long chillies 25 nos.
Coriander seeds 3 tbsp
Cumin seeds 1 tbsp
Fenugreek (Methi) 1/4 tsp
Fennel Seeds(Saunf) 1 tbsp
Cashewnuts 5 (optional)
Pepper 1/2 tsp
Cloves 8-9
Curry leaves
Onion 1
Garlic 1 pod
Coconut 3 tbsp
Tamarind (tiny ball)
Ingredients for the curry:
Chicken 1 - 1.5 kg
Coconut oil & Ghee 2 tbsp each
Curry leaves few sprigs
Bay leaves 3-4
Onion 1 sliced
Tomato 1 small chopped
Turmeric powder
Salt
Thin & Thick Coconut milk of one coconut
Method:
1. Roast 25 Long dry chillies (Byadagi/Kashmiri) with 1 tbsp of oil, until they are roasted well. Then remove it on a plate.
2. Roast all all ingredients under the list of Masala except tamarind and let it cool down.
3. Now grind all the roasted spices along with tiny ball of tamarind to a smooth paste.
4. Heat oil & ghee in a vessel, fry few curry leaves and bayleaves.
5. Add one sliced onion and fry until golden brown.
6. Add one small tomato and fry until soft.
7. Add cleaned chicken pieces, turmeric powder and salt. Fry for 1-2 minutes.
8. Add thin extract of coconut milk and cook until chicken is almost cooked.
9. Add masala paste, Masala reserved water and adjust consistency & Salt.
10. Boil for 3-4 minutes .
11. At last add thick coconut milk , give one boil and switch off the flame.
12. Enjoy the curry with thin and Crispy Rotti.
Note:
1. I have used Kashmiri chillies here.
2. If you wish less spicy curry , then deseed some chillies.
3. The consistency of the curry should not be thick.
For extracting Coconut milk :
• Make Fresh Coconut Mi...
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