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Chicken Kori Rotti served in a white plate.
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Chicken Kori Rotti | Mangalorean Chicken Curry

Authentic chicken kori rotti / mangalorean chicken curry recipe, also known as kori ghassi. Creamy, spicy and perfect for dinner!
Course Main Course
Cuisine Indian
Diet Gluten Free
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 Portions
Calories 340kcal
Author Richa

Ingredients

Chicken Marinade

  • 1 kg Chicken Curry Cut
  • ½ teaspoon Turmeric Powder
  • ½ teaspoon Salt

Masala

  • 2 tablespoons Ghee
  • 2 Onion Large , sliced
  • ¾ cup Coconut Grated
  • 1 piece Tamarind Lime sized ball
  • ½ inch Turmeric whole (See Note 1)
  • 1 tablespoon Coriander Seeds Whole Dhaniya seeds
  • 1 teaspoon Peppercorns Kali Mirch
  • ½ teaspoon Fenugreek Methi seeds
  • 1 teaspoon Cumin Jeera seeds
  • 1 pod Garlic peeled (See Note 2)
  • 8 Salem Gundu Dry Red Chillies small round red (spicy variety)
  • 12 Kashmiri Dry Red Chillies wrinkeld red (more colour, less spice)
  • 1 - 1 ½ cups Water

Curry

  • ¾ cup Coconut Milk thin (See Note 3)
  • ½ cup Coconut Milk thick
  • Salt to taste
  • Curry Leaves optional

Instructions

Chicken Marinade

  • Start the prep with the chicken marinade. Combine chicken pieces, turmeric powder and salt. Keep aside and allow to marinate.

Masala

  • 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 both, the coconut mixture and the spice mixture together, with about 1 cup of water into a smooth paste. Add more water if necessary.

Curry

  • 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.

Video

Notes

  1. If you don't have whole turmeric, substitute with ¾ teaspoon turmeric powder.
  2. If you are using pre-peeled garlic, use 10 - 12 cloves
  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.

Nutrition

Calories: 340kcal | Carbohydrates: 16g | Protein: 16g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 62mg | Sodium: 67mg | Potassium: 632mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1170IU | Vitamin C: 167mg | Calcium: 44mg | Iron: 3mg