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.
few small pieces of cinnamon
2 cardomom pods
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.