Kori rotti falls under mangalorean cuisine. Kori means chicken and roti refers to the crispy rice sheets.These rotti served with kori gassi put together its kori rotti. This rotti is available in Indian supermarkets and it stays fresh for quite a long time. If you don’t find them crisp, just microwave them for 30-40 seconds and cool it to room temperature. The rice sheets will be crisp again.
This is authentic mangalore bunt recipe made using coconut milk and other spices. Authentically its made using home made coconut milk. I have used a store bought to save time. It’s quite difficult to follow a tedious procedure with two little kids around 😉
Chicken – 1kg
Coriander seeds – 1.5tbsp
Cumin seeds/jeera – 1tsp
Peppercorns – 5
Dry Red chillies – 10-15
Grated coconut – 1/2 cup
Garlic flakes – 8
Salt to taste
Juice of 1 lime
Coconut milk – 400ml
Water – as required.
Coriander leaves – finely chopped
Curry leaves – 6 to 7 leaves
Onion – 1/2 medium (finely chopped)
Garam masala – 1tsp
Ghee/clarified butter – for seasoning
Rotti – 1 pack
- Clean the chicken thoroughly and marinate it with turmeric powder and little salt. Set aside till next
- In a pan add little ghee/clarified butter and once hot, add coriander seeds,cumin seeds,peppercorns and red chillies. Fry for a minute or two till the chillies turn crisp.
- Transfer it in a mixer jar, add grated coconut and garlic flakes.
- Grind into a smooth paste.
- Transfer it in a heavy bottomed cookware and add chicken to this and mix well.
- Turn on the gas stove. Cook on medium flame or till the chicken is well done.
- Add salt, coconut milk and juice of one lime.
- Bring this to boil.
- For seasoning, in a tadka pan, add ghee/clarified butter. Once it’s hot add finely chopped onions and fry till they turn translucent. Add garam masala and curry leaves. Top it on the gassi/chicken curry.
- Mix well and add coriander levels
- Kori gassi is ready
- Serve it hot with rotti/crispy rice sheets
- If you have an earthenware, I suggest you to try this curry in it. It tastes better.You have to make it today and the taste matures the next day.So, if you have guests for dinner, make this the previous day. But don’t forget to reheat else it might spoil.