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

By Shanti Petiwala  |  4th Aug 2015  |  
0.0 from 0 reviews Rate It!
  • Kori - Mangalorean Chicken Curry (Kori Rotti), How to make Kori - Mangalorean Chicken Curry (Kori Rotti)
Kori - Mangalorean Chicken Curry (Kori Rotti)by Shanti Petiwala
  • Prep Time

    0

    mins
  • Cook Time

    2

    Hours
  • Serves

    4

    People

108

0





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 marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Kori - Mangalorean Chicken Curry (Kori Rotti) is just mouth-watering. This amazing recipe is provided by Shanti Petiwala. Be it kids or adults, no one can resist this delicious dish. How to make Kori - Mangalorean Chicken Curry (Kori Rotti) is a question which arises in people's mind quite often. So, this simple step by step Kori - Mangalorean Chicken Curry (Kori Rotti) recipe by Shanti Petiwala. Kori - Mangalorean Chicken Curry (Kori Rotti) can even be tried by beginners. A few secret ingredients in Kori - Mangalorean Chicken Curry (Kori Rotti) just makes it the way it is served in restaurants. Kori - Mangalorean Chicken Curry (Kori Rotti) can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Kori - Mangalorean Chicken Curry (Kori Rotti).

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.

Reviews for Kori - Mangalorean Chicken Curry (Kori Rotti) (0)

Cooked it ? Share your Photo