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, thin (See Note 3)
- 1/2 cup Coconut Milk, thick
- Salt to taste
- 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.
If you don’t have whole turmeric, substitute with 3/4 teaspoon turmeric powder
If you are using pre-peeled garlic, use 10 – 12 cloves
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.