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Kori - Mangalorean Chicken Curry (Kori Rotti)

Shanti Petiwala
0 minutes
Prep Time
120 minutes
Cook Time
4 People
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ABOUT Kori - Mangalorean Chicken Curry (Kori Rotti) RECIPE

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

Recipe Tags

  • Non-veg
  • Dinner Party
  • Karnataka
  • Main Dish
  • Egg Free

Ingredients Serving: 4

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


  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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