MenuCulture Menu, Recent Posts
Kori Rotti
Kori Rotti
Kori Rotti is a traditional Mangalorean dish from the South Indian state of Karnataka. It consists of a delicious spicy chicken curry called “Kori” served with crispy rice wafers known as “Rotti.” The chicken curry is typically made using a variety of aromatic spices, coconut, and tamarind, resulting in a flavorful and tangy dish.
Ingredients
- 2 pounds chicken cut into pieces
- 2 medium-sized onions finely chopped
- 3 tomatoes pureed
- 3 tablespoons vegetable oil
- 1 tablespoon ginger-garlic paste
- 2 tablespoons Mangalorean curry powder (or substitute with a mix of coriander, cumin, turmeric, and red chili powder)
- 1 teaspoon tamarind paste
- 1 cup coconut milk thick
- Salt to taste
- Fresh coriander leaves for garnish
- Rotti (store-bought or homemade rice wafers)
Instructions
- Heat the vegetable oil in a large pan or pot over medium heat. Add the chopped onions and sauté until they turn golden brown.
- Add the ginger-garlic paste to the pan and cook for a minute until fragrant.
- Add the pureed tomatoes to the pan and cook until the oil starts to separate from the mixture.
- Now, add the Mangalorean curry powder (or substitute spices) and mix well. Cook for a few minutes to let the spices release their flavors.
- Add the chicken pieces to the pan and mix them with the spice mixture until they are well coated. Cook for a couple of minutes.
- Pour in enough water to cover the chicken, add salt to taste, and bring the mixture to a boil. Reduce the heat to low, cover the pan, and let it simmer for about 20-25 minutes or until the chicken is cooked through.
- Once the chicken is cooked, add the tamarind paste and coconut milk to the pan. Stir well and let it simmer for another 5 minutes to allow the flavors to meld together.
- Taste and adjust the seasoning if needed. If the curry is too thick, you can add some water to achieve the desired consistency.
- Garnish with fresh coriander leaves and remove from heat.
- To serve:
- Place a few Rotti on a plate and pour the hot Kori curry over them, allowing the Rotti to absorb the flavors of the curry.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 663kcal (33%)Carbohydrates: 14g (5%)Protein: 40g (80%)Fat: 50g (77%)Saturated Fat: 21g (131%)Polyunsaturated Fat: 8gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 222mg (74%)Sodium: 192mg (8%)Potassium: 945mg (27%)Fiber: 3g (13%)Sugar: 6g (7%)Vitamin A: 977IU (20%)Vitamin C: 18mg (22%)Calcium: 66mg (7%)Iron: 5mg (28%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
