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Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / All Posts / Kori Rotti | Mangalorean Bunt Style Spicy Chicken Curry

August 29, 2012

Kori Rotti | Mangalorean Bunt Style Spicy Chicken Curry

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Hello folks, I am back with another tantalizing Mangalorean dish – Kori Rotti – from one of Mangalore’s sub cuisines – Bunt cuisine which is one of India’s most desirable and delicious cuisines. Well, as you know ‘Kori Rotti’ is a combo dish. Its a spicy chicken curry eaten with flat, crispy and wafer thin rice crepes. Traditionally, these rice crepes used to be prepared by ladies in their own homes, however due to mechanization and modernization, they are manufactured and sold commercially. Since a pack of ‘Rotti’ is available at a nominal price in Mangalore, people resort to using store bought stuff these days.

This dish is my all time favourite and I hope you enjoy it too!

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Kori Rotti Chicken Curry

Succulent pieces of chicken cooked to perfection in a delicious, spicy, creamy coconut curry base, ready to be mopped up with crispy rice flatbreads, a traditional Mangalorean dish that will have you licking your fingers
5 from 1 vote
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Course: Main Course
Cuisine: Mangalorean
Keyword: Chicken Curry, Kori Rotti
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes
Author: Shireen Sequeira

Ingredients

  • 1 kg chicken on the bone
  • 1 medium sized onion finely sliced
  • 1 coconut to extract 2 cups thin milk and 1 cup thick milk * see note#1 for substitute
  • 1 inch cinnamon stick
  • 1 cardamom slightly bruised
  • 2 cloves
  • salt to taste
  • For the masala
  • 5 short red chillies * see note#2
  • 10 long red chillies * see note#2
  • 1-1/2 tbsp coriander seeds
  • 1/2 tsp peppercorns * see note#2
  • 1/4 tsp fenugreek seeds / methi
  • 1 tsp cumin seeds/jeera
  • 1/8 th tsp turmeric powder
  • 8-9 flakes of (Indiagarlic with skin
  • 1 medium sized onion sliced
  • 1/2 lime sized ball of tamarind
  • 1/2 a coconut or 1 cup grated coconut
  • 2 tbsp ghee or oil
  • For the seasoning
  • 1 medium sized onion finely sliced
  • 1 tbsp ghee

Instructions

  • Cut the chicken into medium sized pieces, wash and allow to drain on a colander.
  • In a heavy bottomed pan/kadhai heat 2 tbsp ghee or oil and roast the red chillies, coriander seeds, peppercorns, fenugreek seeds & cumin seeds one by one. Each of them should be roasted on a slow flame for a few seconds until you get a nice aroma * see note # 3
  • Next fry the onion and garlic and remove and add the coconut, turmeric powder and tamarind to the same pan, roast and remove.
  • Grind all the roasted ingredients to a fine paste using a little water. Reserve the masala water.
  • In the same pan add the ground masala and the sliced onion. Mix and add the thin coconut milk. Leave the pan uncovered & bring the curry to a boil, add the chicken pieces and salt to taste. Cover the pan now and cook the chicken till tender on a medium flame. When the chicken is cooked, simmer and add the thick coconut milk and bring it to boil for just a couple of seconds. Turn off the flame.
  • In a smaller pan, heat the ghee for seasoning and toss in the cinnamon, cloves, cardamom pod and the sliced onion, fry till golden brown and add this to the curry. Cover the pan immediately to trap the aroma of the seasoning.
  • Serve hot with crispy rice Rotti - let the curry soak up the rotti a bit before you eat it. Alternatively, you can serve the curry with rice, pan polay (neer dosa), appams, sanna, mutlim (rice dumplings), polay (dosor chapathi

Notes

1. A large coconut yields approximately 2 cups thin milk & 1 cup thick milk. Here's how to do it & the substitute for it. If you do not wish to use coconut milk in your curry just use 1-1/4 cups of grated coconut instead of 1/2 cup and skip the coconut milk altogether. But you may need to adjust the spice a bit here.
Extracting fresh coconut milk
Grate the flesh of one coconut and transfer it to a mixer grinder. Add about 1/2 cup of warm water and pulse the mixer grinder for a few seconds.
Line a bowl with cheese/muslin cloth and transfer the ground coconut into it. Cover the cloth into a bundle and squeeze to extract thick milk. Keep aside
Add a little water (depending on how much thin milk you desire) and repeat process. This is the thin milk.
Preparing coconut milk from coconut milk powder (I use Maggi)
To make approx 2 cups thin milk - Dissolve 6 tbsp coconut milk powder in 1-1/2 cups warm water
To make approx 1 cup thick milk - Dissolve 6 tbsp coconut milk powder in 3/4th cup warm water
2. Mangaloreans, especially Bunts use short red chillies which are also called as Harekala chillies - these are quite spicy. The long dry chillies that are used are called the Byadge/Bedgi chillies. Click to see pictures. You may use a combination of both or just use the Bedgi variety. To reduce the spice adjust the quantity of peppercorns and use the chillies partially deseeded. For a mildly spicy curry you can use Kashmiri chillies. The original recipe asked for 22 chillies & 1 tsp peppercorns. I reduced them to 15 chillies and 1/2 tsp peppercorns which yielded a medium spicy curry. A lot of the spice gets balanced out when the coconut milk is added, so please use your judgement here.
3.While roasting the spices take care to ensure that they don't burn or turn black - this will lend a bitter taste to the curry which is avoidable. Ensure that roasting is done in a good quality heavy pan

Disclaimer

The nutritional values are only indicative.

Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap
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Filed Under: All Posts, Chicken, Coconut Milk Based Recipes, Mangalorean Recipes Tagged With: Bunt Cuisine, Bunt Recipe, Chicken, Chicken Curry With Coconut, Kori Rotti, Mangalorean Bunts Food, Mangalorean Chicken Curry, Mangalorean Cuisine, Mangalorean Recipes

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Comments

  1. Sailu @ Indian Food says

    August 29, 2012 at 7:23 am

    The pleasure is mine. I am honored to have you on my blog space. Appreciate your effort in bringing to me and my readers the food traditions of Mangalore. Thank you very much, Shireen. 🙂

    Reply
    • JACOB PETER says

      August 21, 2017 at 9:46 am

      Awsome Recipes cant wait to try then

      Reply
      • Shireen Sequeira says

        August 22, 2017 at 12:22 pm

        Thank you!

        Reply
    • jeff cena says

      January 27, 2018 at 8:23 am

      awesome

      Reply
      • Shireen Sequeira says

        January 29, 2018 at 11:51 am

        Thank you!

        Reply
  2. Priya says

    August 30, 2012 at 9:59 am

    Wow such a fabulous foods together,inviting.

    Reply
  3. Swati Sapna says

    August 30, 2012 at 1:38 pm

    I'm slowly discovering Mangalorean cuisine and kori rotti is really one of the most popular dishes! I have never tried cooking it myself… and hey, I love Sailu's website! So cool that you are writing a guest post for her! Will definitely check it out 🙂

    Reply
  4. Cardamom Hills says

    August 30, 2012 at 8:25 pm

    Hi Shireen, I was looking for some authentic manglorean recipes and guess I have stumbled up the right place! Will be digging around 🙂 Nice to meet you. I blog at Cardamom Hills.
    Cheers!
    Mj

    Reply
  5. Coral Crue says

    August 31, 2012 at 6:38 am

    I love me some Kori Rotti, thank you for sharing this lovely recipe with us

    Reply
  6. Andrea Rebello says

    September 4, 2012 at 11:47 am

    Hi Shireen, Absolutely LOVE your write up about Mangalorean cuisine on Sailu's blog. Its so nice to know a bit of history about our food and the cultures that contribute to it .. !!! Love your blog as well… p.s: your Zebra cake recipe is still a favourite at home 🙂 — Andrea, London xx

    Reply
  7. Shireen Sequeira says

    September 4, 2012 at 1:48 pm

    Hi Andrea! Thank you so much for your lovely words of encouragement! So good to know that you liked the write up and the history behind our food 🙂 Stay tuned for the last and final part of the article on Sailu's food. So good to know you liked the zebra cake as well. Do join me on Facebook and send in your picture when you try it again, i will display it in the Tried & Tested folder, thanks!

    Reply
  8. Anonymous says

    September 18, 2012 at 12:27 pm

    Do you have the recipe for making the rotti? Since we do not get it here, I'd like to know how to make it at home. I've searched for it on the net, without success.

    Reply
  9. Shireen Sequeira says

    September 18, 2012 at 1:56 pm

    @ Anonymous: Sorry, I don't have the recipe to make rotti at home as I always buy it from the store. If i do find a recipe, I will definitely share it on the blog

    Reply
  10. IHMCTAN Fy. E says

    March 16, 2014 at 6:54 am

    Good recipe! !

    Reply
  11. Unknown says

    April 10, 2014 at 5:18 am

    Hi Shireen,
    Thanks for this recipe. It's great.
    I have short red chillies and Kashmiri chillies with me. Could you please suggest how many I could used for a medium spicy gravy? Thanks.

    Reply
  12. Shireen Sequeira says

    April 10, 2014 at 6:47 am

    @ Unknown: Well, since short red chillies are really spicy you could use about 4 and use about 6-7 kashmiri chillies – I am not sure if you are used to having Mangalorean cuisine so I guess if you are concerned about the spice you could deseed the chillies and then use them, in which case you can use 5 short red chillies and 8-10 kashmiri chillies all deseeded. This way you will be able to get adequate masala and tone down the spice. In any case if you feel that the spice is more you could add some extra coconut milk – this will really balance the spice.

    Reply
  13. Resultant says

    December 5, 2014 at 9:58 am

    HI Shireen, I didnt know that I am cooking your recipies…wonderful dishes….Hats off to you…. for having well planned Mangalorean recipies that too some of them are quite unique! I am followin your site almost 6 months and i came to know today its you who is having such a wonderful blog for cooking….I thank you for your recipeis. Helps me a lot….Cheers! Lynel your choir mate…lol.

    Reply
  14. Shireen Sequeira says

    December 8, 2014 at 10:07 am

    @ Lynel: Haha! It's a small world, isn't it? How did you get to know that its my blog? 🙂 Glad you like my recipes!

    Reply
  15. Roshan Lobo says

    August 6, 2015 at 11:11 am

    Dev Boro Dis Dium!!!

    Keep up with this Shireen…

    Grt recipe and thks for sharing it

    How abt Bhendiya aani shungta chi curry????

    Reply
  16. Shireen Sequeira says

    October 6, 2015 at 3:14 am

    @ Roshan Lobo: So glad you liked the recipe! I will try out the Benda ani Sungta curry soon and post it here 🙂

    Reply
  17. Vanita says

    January 12, 2016 at 3:34 am

    Delicious chicken curry shireen. My family really enjoyed it. Thanks for sharing the recipe. I never have to think twice when trying out your recipes. They always come out good.

    Reply
  18. Shireen says

    January 23, 2016 at 9:35 am

    @ Vanita: Thanks so much for your feedback and for so much faith in my recipes 🙂

    Reply
  19. Unknown says

    February 2, 2016 at 1:14 pm

    Hii..I m vegetarian n kori roti is one of my fav can u plz suggest some vegetarian cuury for kori rotti..thnk u

    Reply
  20. Shireen says

    February 4, 2016 at 5:53 am

    @ Unknown: Hi you can try mixed vegetable saagu or the same kori rotti curry without the chicken (just plain curry)

    Reply
  21. dency says

    April 7, 2016 at 9:51 am

    My curry taste like crab curry 🙁 havnt added the tadka yet..any idea?

    Reply
  22. Shireen says

    April 7, 2016 at 11:30 am

    @ Dency: Sorry I have no idea what you could have done wrong. Plus I don't know how crab curry you make tastes like…if you have followed the recipe to the T then it should turn out fine

    Reply
  23. Ann says

    July 9, 2016 at 4:09 pm

    Tried your recipe Shireen. Delish! The family loved it. Thank you for sharing this recipe.

    Reply
  24. Susana Yadav says

    August 11, 2016 at 2:52 am

    Hi Shireen,

    Tried my hands at your kori rotti recipe today…loved the dish whenever I had had it at some friends' place but never made it as I could not get the rotti. Luckily for me one of my friend's sister who is visiting her brought it for me from Mumbai and I could not wait to make it. I stumbled upon your recipe and it turned out so yummy, my first attemptat kori rotti was so good thanks to your recipe.. Susan

    Reply
  25. Shireen says

    August 14, 2016 at 6:22 am

    @ Ann: Thanks so much for your feedback!

    @ Susana: Thanks so much for your feedback!!

    Reply
  26. jeff cena says

    January 27, 2018 at 8:22 am

    do you know how to make the less spicy version o this

    Reply
    • Shireen Sequeira says

      January 28, 2018 at 2:05 pm

      You can try reducing the chillies Jeff…add a total of 5 chillies and try the recipe again!

      Reply
  27. jeff cena says

    January 27, 2018 at 8:22 am

    Awesome

    Reply
    • Shireen Sequeira says

      January 28, 2018 at 2:06 pm

      Thank you!

      Reply
  28. Mark says

    March 30, 2018 at 8:35 pm

    Hey Shireen,

    Thin coconut milk and chicken just cooking however I feel the colour is a bit of dull yellow instead of the more orange. I did put the 1/8 turmeric powder as mentioned. Any clues?

    Thanks
    Mark

    Reply
    • Shireen Sequeira says

      March 31, 2018 at 4:35 pm

      Hi Mark!

      Well, the colour greatly depends on the type of red chillies you have used. If it tastes spicy enough then it is okay – the colour won’t really matter, if not, please add 1/2 teaspoon of Kashmiri red chilli powder as they will give a good colour without adding to the spice. Hope this helps!

      Reply
  29. Gopal says

    April 27, 2018 at 1:38 am

    A question about the sliced onions Shireen. Do I blend the sliced onions after roasting them with the garlic ? The recipe also calls for sliced onion to be added to the ground paste. Thank you for your work. Best wishes.

    Reply
    • Shireen Sequeira says

      April 27, 2018 at 7:32 pm

      Hi Gopal,

      Yes, you need to grind the fried onions mentioned in step 3 “Next fry the onion and garlic and remove and add the coconut, turmeric powder and tamarind to the same pan, roast and remove.” with the rest of the roasted ingredients.

      The sliced onion mentioned in step 5 will also be added to the ground paste and cooked a little before the chicken is added. Hope this clarifies your doubt. Do let me know if you have more doubts!

      Reply
  30. Jyoti says

    May 14, 2019 at 8:09 pm

    This recipe is so perfect. I made it. And it was so tasty. The only problem I had was that the gravy was thicker and i wasn’t sure whether to add water or not. So how do I go about it? I added coconut milk as mentioned.

    Overall it’s my favorite dish.

    Reply
    • Shireen Sequeira says

      May 14, 2019 at 8:47 pm

      Hey Jyoti,

      So glad to note that you liked the kori rotti chicken curry! Well, yes you can add some water and give it a boil. Then add the coconut milk as per the recipe. If you plan to eat the curry with chapathis then the thickness of the gravy won’t matter much. Do try it this way next time! Thanks for your feedback!

      Reply
    • Preema says

      December 8, 2019 at 5:41 pm

      Hi, Today I try this korirotti curry recipe it came wanderful. My house every one liked. Really I know this, but little bit different, but this recipe was very tasty, thank you so so so much

      Reply
      • Shireen Sequeira says

        December 9, 2019 at 4:44 pm

        Hi Preema,

        Thank you so much for your wonderful feedback! Glad you enjoyed it so much!!

        Reply
  31. Steevan soares says

    February 26, 2021 at 10:01 am

    Thank you for the receipe, it turned out very nice…and yes we all really licked our fingers…lol

    Reply
    • Shireen Sequeira says

      February 26, 2021 at 12:05 pm

      Thank you so much for the great feedback!! Happy to know that it was finger licking good!

      Reply
  32. Ramya says

    July 2, 2021 at 2:30 pm

    Hey Shireen- Any substitute for the short red chillies please? Don’t get the Harekala chillies where I stay..Thanks

    Reply
    • Shireen Sequeira says

      July 2, 2021 at 9:12 pm

      You can use only 1 type of chillies ie either Bedgi chillies or even Kashmiri chillies if you can’t find bedgi either

      Reply
      • jaana says

        October 20, 2021 at 5:31 pm

        can u put tomato or no. but

        Reply
        • Shireen Sequeira says

          October 22, 2021 at 11:16 am

          Ideally not, but if you don’t have tamarind you can

          Reply

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I am Shireen Sequeira a Mangalorean living in Dubai. I love trying out new recipes and giving them a twist of my own. However, I do try my best to preserve the authenticity of traditional Mangalorean recipes. Know More...

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