Jan 6, 2011

Kori Rotti - Chicken Curry with Rice crisps

This is a authentic recipe from Mangalore. Kori in tulu is Chicken and Rotti is the dried rice crepe.



My version of the recipe is a fusion of various recipes over the internet. Though I found many recipes for this, the ingredients were almost the same with the variation of techniques. I merged the recipes to arrive at a technique that I am comfortable with and I advise the readers to do the same.



spices
few small pieces of cinnamon
4 cloves
2 cardomom pods
6 peppercorns
2 tsp coriander
1 tsp jeera
10 mild red chillies/ byadagi chillies
5 hot red chillies

1 inch cube ginger- chopped
6 large cloves of garlic - chopped
2 medium onion, chopped - divide into 3 portions of 1/2 + 1+ 1/2
1/2 cup shredded coconut

2 lb chicken
1/2 cup of coconut milk.

2 tbsp of ghee or oil
1 sprig curry leaves, optional

Heat 2 tsp of oil in a pan under medium heat, add the spices in the order of listing allowing the ingredient to roast before the next is added. Roast till golden brown and let them cool. Transfer the spices to the blender or the grinder.

In the same pan, add 2 tsp of oil and fry the first 1/2 portion of onions. When wilted add garlic, ginger and roast till light brown. Now add the coconut and continue roasting till the coconut is lighly toasted. Let it cool and transfer them to the blender with the spices.

Grind all the roasted ingredients to a smooth paste. The smoother the paste the better the texture of the curry. It makes the gravy very even and allows the rice crips to soak all the favours.

In a large sauce pot, add the cleaned chicken and the second portion of onion i.e 1 full chopped onion. Add the ground paste. Add 1 cup of water to the blender jar and get all the ground pase into the sauce pot. Add salt. Mix well and bring it to a boil. Add the coconut milk. Cook and cover till the chicken is done.

Fry the last 1/2 chopped onion in little oil till golden brown, add a sprig of curry leaves. Garnish the curry with roasted onion & curry leaves.

While serving, crush the rice crisps into a bowl/plate. Pour a spoonful of chicken gravy on top of the crushed rottis. Enjoy!

Make ahead of the time, refrigirate the curry for half a day or more for better flavors.

7 comments:

SmithaSathish said...

Manjula, this is my all time favorite. Last weekend I did Kori-rotti. Rotti, I got it from India while coming.

Arjun said...

Hi,

I am fan of your recipes here. I am trying to find kori roti here in the indian store here in the New Orleans, Louisiana. Any idea where I can order it from ?

Manjula said...

Arjun,

Here in California, the Indian stores have started carrying Kori rotti and other similar products of brand name Anand.

You can also enjoy this curry with Neer Dose/pan pole. Kori Rotti is kind of dried Neer dosa.

Akshay said...

Manjula, do you know specifically which store in California keeps roti?

iroomba2 said...

Manjula, do you know specifically which store in California keeps roti?

iroomba2 said...

Manjula, Please post the name of the store in California where you got the Rotti. Thanks.

Manjula said...

iroomba2,
In Pioneer Cash and Carry, Cerritos had the Kori rotti. My friends in Bay Area also told me that they found in some stores in SantaClara/Sunnyvale. But looks like they fly of the shelf very soon..so ask your store person if they carry those.