Kori Rotti is a special Mangalorean or Tulunadu dish and is loved by most of us. Kori is chicken in Tulu and Rotti is a rice roti, thin and crisp preparation with rice. Chef Sukesh Kanchan has been trained in the kitchen of Sana-di-ge under the watchful eyes and adept hands from the kitchens of Mrs.Asha Shetty,. Kori rotti Mangalore style or Bunts or Shetty style is the most popular preparation. In this Kori rotti recipe, rotti is not the usual rotti prepared in other regions. It's unique. The rotti looks like like thin sheets of paper which is crispy. The preparation procedure is also not easy to make. A very thin batter is made out of rice and spread over cast iron tawa and mostly prepared on charcoal. In olden days this rotti used to be prepared at home. Kori Rotti recipe a lot and would love to have only Rotti and curry with chicken. The crisp rotti soaked in the Mangalorean special chicken is simply Devine. It is quite famous in the bunt community in Mangalore.
Kori curry (chicken curry) recipe chef has used 12 Bedgi chilies here and you may feel that the curry may become spicy, I felt the spice level was fine as I used a big coconut. Secondly Kori rotti requires a lot of curry to soak the rotti. Crush the rotti, pour a ladle full curry on top, mix it well and enjoy this amazing
Kori Rotti - Servings -4
Cuisine -Mangalorean Main course
Prep time -30 minutes
Ingredients
500gram chicken
For Masala
*12 Bedgi chillies
*1/2 tsp jeera
*5 tbsp coriander seed
*1/4 tsp methi seed
*4 nos cloves
*2 stick cinnamon
*10 nos curry leaves
*1 tbsp peppercorn
*1 nos coconut
*10 cloves garlic
* Small lemon size tamarind
* 2 cup fresh coconut milk
* Salt as per test
For Tempering
* 2 nos onion
*10 nos curry leaves
*3 tbsp Oil
*2 tbsp ghee
* 2 tbsp ginger garlic pest
*1 tbsp turmeric powder
Method
* Broil (dry fry) all the ingredients mentioned for masala. First fry chillies then add coriander seeds followed by other ingredients and add for coconut, garlic and tamarind once done keep aside.
* Coconut and crushed garlic and add the above masala and mix well and add tamarind and grind to a fine paste. Transfer it to a vessel and clean the mixer with little water. Keep this masala water aside.
* Heat 3 tbsp Oil with 2 tbsp of ghee in a pan add garlic onion, curry leaves, when fry completely add ginger garlic pest and add the chicken 5 minutes slowly fry the chicken add turmeric and salt then close the lid and let it cook for 10 minutes. Then add masala water and continue cooking. Once the chicken is cooked add the masala and let the curry boil. Then add fresh coconut milk and boiled slowly flames. Off the flame and keep it covered. Kori Rotti is ready.