I’m on a roll guys! Giving you one curry after another, so tell me when you get bored. And if you haven’t tried Mangalorean food yet, you are right in time! I won’t blame you because I hadn’t either, till I met Denver. And now I’m hooked. The first time I had chicken kori rotti, I was expecting a light, coconutty curry, but man, this one’s so spicy and addictive.
And it’s unique. Because unlike everything else which is either had with rice or chapatis, there’s a special crispy rice rotti that the curry is spooned over. It’s messy messy business. And Denver and I literally pull our sleeves up and dig in. You take the rotti, crush it lightly on your plate and then pour all the curry over it. Let it sit for a minute (if you can wait that long) till you have both crispy bits and soggy bits and start eating. With your hands. No spoons allowed.
I can eat Mangalorean food EVERY day. The ghee roast is obviously sensational and I make a mean ghee roast (recipe coming up soon) and then there’s the fish fry which has the most amazing marinade and the sukkas which I sadly, haven’t mastered yet. So if any of you are Mangalorean and have a killer recipe that you are willing to share, I’d be eternally grateful.
Denver gets so excited every time I make this. Like this morning, we had some with dosas (rice and lentil crepes) for breakfast. He ate more than his usual share, stopped when he was reaching for another dosa, looked at me and made the cutest puppy dog face. Because he couldn’t stop eating!
The best part about Mangalorean food is the masala or mixture that’s made with ground spices. And chances are, you probably have everything you need in stock already. I love how the kitchen smells when I’m roasting these spices, and the proportions work beautifully.
If you don’t have access to Rotti, try this with rice. You’ll be missing out on the experience but you can’t miss this chicken kori rotti! I’m already looking forward to dinner, because there’s leftovers 😉
Try this with Mangalorean Fish Fry
Authentic chicken kori rotti / mangalorean chicken curry recipe, also known as kori ghassi. Creamy, spicy and perfect for dinner!
- 1 kg Chicken ((Curry Cut))
- 2 tablespoons Ghee
- 1 + 1 Onion (Large , sliced)
- 3/4 cup Coconut (Grated)
- 1 lime (sized Tamarind ball)
- 1/2 inch Turmeric (whole (See Note 1))
- 1 tablespoon Coriander (Whole (Dhaniya) seeds)
- 1 teaspoon Peppercorns ((Kali Mirch))
- 1/2 teaspoon Fenugreek ((Methi) seeds)
- 1 teaspoon Cumin ((Jeera) seeds)
- 1 pod Garlic (, peeled (See Note 2))
- 8 Chilies (short Red (spicy variety))
- 12 Chilies (Kashmiri Red (more colour, less spice))
- 3/4 cup Coconut Milk ((See Note 3) thin)
- 1/2 cup Coconut Milk (thick)
- to taste Salt
- Curry Leaves ((optional))
- In a pan, heat a tablespoon of ghee and add one sliced onion, grated coconut, tamarind and turmeric. Fry for 8-10 minutes till the coconut and onions start turning slightly brown and toasty.
- In another pan, dry roast coriander, pepper, fenugreek, cumin, garlic and both types of chilies, till you get a slightly sweetish, spicy smell. This should take about 5 minutes. Be careful to roast on a low flame so as not to burn the spices.
- Once cooled, grind the coconut mixture and the spice mixture together with some water into a smooth paste.
- In a large pot, pour the ground masala or mixture, add thin coconut milk and the remaining sliced onions. Bring this to a boil and add the chicken pieces and salt.
- Simmer the curry till chicken is cooked (this takes about 35-40 mins). Mix in the thick coconut milk. Stir once and switch off the flame. Top with a tablespoon of ghee and serve hot with rottis, rice and mangaloreanfish fry.
Note 1: If you don’t have whole turmeric, substitute with 3/4 teaspoon turmeric powder
Note 2: If you are using pre-peeled garlic, use 10 – 12 cloves
Note 3: Most packaged coconut milk is first pressing or thick coconut milk. To make thin coconut milk from it, add half water and half coconut milk for one cup thin coconut milk.