Description
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Ingredients
Chicken Marinade
1kgChicken, Curry Cut
1/2 teaspoonTurmeric Powder
1/2 teaspoonSalt
Masala
2tablespoonsGhee
2 Onion, Large , sliced
3/4cupCoconut, Grated
1pieceTamarind, Lime sized ball
1/2inchTurmeric, whole (See Note 1)
1tablespoonCoriander Seeds, Whole Dhaniya seeds
1teaspoonPeppercorns, Kali Mirch
1/2teaspoonFenugreek, Methi seeds
1teaspoonCumin, Jeera seeds
1podGarlic , peeled (See Note 2)
8Salem Gundu Dry Red Chillies, small round red (spicy variety)
12Kashmiri Dry Red Chillies, wrinkeld red (more colour, less spice)
1 – 1 1/2 cupsWater
Authentic Chicken Kori Rotti / Mangalorean Chicken Curry recipe, also known as kori ghassi. Served with sannas or rotti, its yum!
3/4cupCoconut Milk, thin (See Note 3)
1/2cupCoconut Milk, thick
Salt to taste
Curry Leaves, optional
Instructions
Chicken Marinade
- Start the prep with the chicken marinade. Combine chicken pieces, turmeric powder and salt. Keep aside and allow to marinate.
Masala
In a pan, heat a tablespoon of ghee and add one sliced onion, grated coconut, tamarind and turmeric. Fry for 8-10 minutes till the coconut and onions start turning slightly brown and toasty.
- In another pan, dry roast coriander, pepper, fenugreek, cumin, garlic and both types of chilies, till you get a slightly sweetish, spicy smell. This should take about 5 minutes. Be careful to roast on a low flame so as not to burn the spices.
Once cooled, grind both, the coconut mixture and the spice mixture together, with about 1 cup of water into a smooth paste. Add more water if necessary.
- In a large pot, pour the ground masala or mixture, add thin coconut milk and the remaining sliced onions. Bring this to a boil and add the chicken pieces and salt.
Simmer the curry till chicken is cooked (this takes about 35-40 mins). Mix in the thick coconut milk. Stir once and switch off the flame. Top with a tablespoon of ghee and serve hot with rottis, rice and mangaloreanfish fry.
