Kori - Mangalorean Chicken Curry (Kori Rotti) | How to make Kori - Mangalorean Chicken Curry (Kori Rotti)

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ByShanti Petiwala
Created on 4th Aug 2015
  • Kori - Mangalorean Chicken Curry (Kori Rotti), How to make Kori - Mangalorean Chicken Curry (Kori Rotti)
Kori - Mangalorean Chicken Curry (Kori Rotti)by Shanti Petiwala
  • Kori - Mangalorean Chicken Curry (Kori Rotti) | How to make Kori - Mangalorean Chicken Curry (Kori Rotti) (25 likes)

  • 0 reviews
    Rate It!
  • By Shanti Petiwala
    Created on 4th Aug 2015

About Kori - Mangalorean Chicken Curry (Kori Rotti)

This is my mother's recipe. It reminds me of my child hood days with her.

Kori - Mangalorean Chicken Curry (Kori Rotti), a deliciously amazing recipe to treat your family members. This recipe of Kori - Mangalorean Chicken Curry (Kori Rotti) by Shanti Petiwala will definitely help you in its preparation. Surprisingly the preparations for Kori - Mangalorean Chicken Curry (Kori Rotti) can be done within few minute. Isn't it interesting. Also, the time taken for cooking Kori - Mangalorean Chicken Curry (Kori Rotti) is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 4 people.A lot of times making Kori - Mangalorean Chicken Curry (Kori Rotti) can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Kori - Mangalorean Chicken Curry (Kori Rotti) is just too tempting. Cooking Kori - Mangalorean Chicken Curry (Kori Rotti)at home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Kori - Mangalorean Chicken Curry (Kori Rotti) is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofKori - Mangalorean Chicken Curry (Kori Rotti) from Better Butter.

  • Prep Time0mins
  • Cook Time2Hours
  • Serves4People
Kori - Mangalorean Chicken Curry (Kori Rotti)

Ingredients to make Kori - Mangalorean Chicken Curry (Kori Rotti)

  • Chicken - 1/2 kg (cleaned skinned and cut into pieces)
  • Fry and then blend the following ingredients:
  • Coconut - 1 (medium freshly grated)
  • Red chillies - 10
  • Kashmiri red chillies - 5 (for colour optional)
  • Coriander seeds - 2 tsp
  • Cumin seeds - 1/2 tsp & 1/2 tsp
  • Mustard seeds - 1/2 tsp
  • Onion - 1 (medium finely chopped)
  • Cloves - 4
  • Cinnamon stick - 1 (2-inch)
  • Fennel seeds/saunf - 1/4 tsp
  • Poppy seeds/khus khus - 1/4 tsp
  • Cardamoms - 2 (green)
  • Garlic - 5 medium cloves
  • For the gravy:
  • Cumin seeds - 1 tsp
  • Curry leaves - 7 to 8
  • Onions - 3 (medium finely chopped)
  • Tomatoes - 2 (finely chopped)
  • Salt to taste

How to make Kori - Mangalorean Chicken Curry (Kori Rotti)

  1. Dry roast the coconut till fragrant. Keep aside. Dry roast ½ tsp. cumin seeds and mustard seeds. Keep aside.
  2. With a little oil fry red chilies and coriander. Add all the roasted and fried ingredients in a grinder, grind to get a coarse mixture. Add ½ tsp un-roasted cumin seeds and turmeric powder and grind for a few seconds.
  3. Fry onions till they turn transparent. Grind these onions with the above ground mixture until smooth paste forms.
  4. Fry the cloves, cinnamon, fennel seeds, poppy seeds and cardamom in very little oil. Add to the ground paste.
  5. Toss in the raw garlic and blitz for a few seconds again.
  6. Fry onions till they turn transparent. Grind to a smooth paste add a little water if required.
  7. Add some ghee and oil to a kadai/ wok pan. Add in cumin seeds, curry leaves, chopped onions and fry until onions turn nice golden brown.
  8. Add in the finely chopped tomatoes and cook till they turn soft.
  9. Add the chicken pieces followed by ground onion paste. Stir to ensure the chicken pieces get nicely coated.
  10. Season with salt and cook chicken for 10 minutes. Now add in ground Masala,
  11. Season with salt and add just enough water to cover the chicken.
  12. Cook till the chicken becomes tender and serve hot.

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