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How to make Kori Rotti(crispy rice flatbread with chicken curry)
I was introduced to “Kori rotti” by my best friend. He invited me at his place for dinner. I had no clue what would it taste like and looking at the crispy rotti I thought I would not enjoy eating it. Just the idea of having a crispy flatbread with chicken curry didn’t quite excite me.
“Kori-rotti” is a spicy coastal Mangalorean dish. The time I took the first morsel of this brilliantly cooked dish, I knew I have to have the recipe. So rather than thanking my friend’s mom, I went to her for the recipe. And so I thought I did share this here so all those who wants to try something new with chicken can actually try cooking this dish. And you can take my word for this; you won’t regret trying this new dish.
Firstly, the rotti is made from rice paste on a griddle and then it’s dried to perfection to look like sheets. It’s very thin compared to our traditional rotis. And mostly it’s square in shape.
Then comes the method for cooking Chicken Curry. Following is the recipe for Chicken curry served for four.
Ingredients: ½ coconut grated, 1kg chicken (cleaned, skinned and cut into small pieces), coconut milk thin– 4 cups. Coconut milk thick – 1 cup, 3 onions, 6 pods peeled garlic, 10 long red chilies, 5 green chilies, 3tbsp coriander seeds, 1 tsp cumin seeds, ½ tsp fenugreek seeds, 5 peppercorn, 1tbsp tamarind juice, 4tbsp ghee(clarified butter made from cow/buffalo milk), 1tsp turmeric powder and salt to taste.
Note: Grate 1½ coconuts and grind finely with 2 cups hot water. Squeeze out thick coconut milk and keep aside. Add 3 cups of hot water to the residue and take out thin milk.
How to cook?
Take a large Kadhai (a type of thick, circular, and deep cooking pot) and heat the Ghee on medium.
Add the coriander seeds, cumin seeds, fenugreek seeds and peppercorn. Sauté till you hear the popping sound.Do not fry any of the spices till brown.
Add garlic pods & long chilies. After a minute add the green chilies.
Add finely chopped onions and sauté till transparent.
Add the grated coconut and roast for 5 minutes.
Now remove this mixture from the Kadhai in a plate and let it cool.
Once the mixture is cool, put it into a mixer, add tamarind juice, turmeric and grind it to make a paste.
Take a vessel to make curry.Pour the thin coconut milk and the ground mixture paste into the vessel. Bring to boil on medium heat. Finally add the chicken. Simmer for 20-25 minutes or till the chicken is done.Reduce the heat to low and add the thick coconut milk. Mix well.
Garnish with coriander and Serve hot with the rottis.
Secret: Use the whole brown eggs that come with the chicken.