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.