Kori Rotti Gashi | Mangalorean style Chicken Curry

Kori Rotti Gashi or Chicken curry is a very amazing dish which is always served with crispy rice rotis known as Kori rotti in Mangalore/Udupi region of Karnataka. The creamy texture of the gravy comes from coconut milk and the flavor from roasted spices. Many people prepare it in different ways. Some add coconut milk, and some prepare by just roasting the grated coconut. If you don't have rottis, you can have this with neer dosa, ghee rice/ Khushka or even plain rice. But thus curry taste amazing with rice rottis only. Its not available everywhere. But you can try to find out in Mangalore stores available in your area.

So this is my variant of recipe. Vegetarians can prepare the same curry using Soya chunks or Chaap or Cauliflower. Please give this recipe a try and let me know.

Recipe Video:

How to extract coconut milk :

Recipe Card :

Kori rotti gashi ¦ Mangalorean Chicken curry

Yield: 3-4 servings

Author: Namitha Shenoy

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

Authentic Mangalorean style chicken curry recipe, which is creamy, spicy and served with crispy rice rottis

Ingredients

• Chicken - 1 kg
• Ghee - 3 tbsp
• Onion(sliced) - 3 medium sized
• Turmeric powder - 1 tsp
• Chicken Masala - 2 tbsp
• Coconut milk - 3 cups
• Salt to taste
• Coriander leaves - handful

For the masala :

• Dry Byadgi chilli - 10 to 12
• Dry Guntur chilli - 5 to 6
• Coriander seeds - 2 tbsp
• Cumin seeds - 1 tbsp
• Methi seeds - 1/2 tsp
• Saunf - 1 tsp
• Peppercorns - 8 to 10
• Cinnamon stick - 1 inch
• Cloves - 3
• Poppy seeds - 1 tbsp
• Fresh Coconut (grated) - 1 cup
• Turmeric powder - 1/2 tsp
• Onion (sliced) - 1 small
• Garlic cloves - 5 to 6
• Tomato - 1
• Ghee - (1 + 1 +1) tsp
• Tamarind - 1 tsp
• Coconut oil - 1 tbsp

Instructions

For the masala :

1. In a pan, add 1 tsp of Ghee. Once hot, add Coriander seeds, Cumin seeds, Methi seeds, Saunf, Cinnamon stick, cloves & poppy seeds. Roast on low flame until golden brown and aromatic. Transfer to a plate and allow it to cool.
2. In the same pan, add coconut oil. Roast the dry red chillies until crisp. Transfer to a plate and allow it to cool. 
3. Now in the same pan, add 1 tsp ghee. Add grated coconut & roast until golden brown. Once done, add Turmeric powder, mix well & transfer to a plate. Allow it to cool. 
4. Add 1 tsp ghee to the same pan. Add garlic cloves & sauté for a minute. Add sliced onion & fry until golden brown. Now add chopped tomato & fry till soft and mushy. Switch off the flame and allow to cool. 
5. Once every thing is cooled properly, transfer to a mixie jar, add Tamarind and little water. Grind to a smooth paste. 
6. Keep aside. 

For curry preparation :

1. In a heavy-bottom vessel, add Ghee.
2. Once hot, add finely sliced onions & fry until brown. 
3. Now add well cleaned chicken pieces (with bone) and fry on high flame for 5 minutes. 
4. Add Turmeric powder & Salt. Mix once. 
5. Now add thin extract of coconut milk. Cover and cook until chicken is cooked. 
6. After 10 minutes, check if the chicken is cooked. 
7. Add chicken masala (I used mother's recipe brand. You can use any). Mix gently. 
8. Add the ground masala paste, mix well. Cover and cook for 10 minutes. (low flame). 
9. You can see the oil floating. (indication that the masala is perfectly cooked) 
10. Now add 2nd extract coconut milk and simmer for 5 minutes. Stir gently. 
11. Add thick coconut milk and stir gently. Simmer for another 5 minutes. 
12. Check for Salt. Add if needed. Switch off the flame. 
13. Garnish with chopped Coriander leaves. Mix once. 
14. Serve with kori rotti. 

Notes:

Make sure you roast the spices and coconut on low flame.

You can increase or decrease the amount of chillies. This recipe gives medium spicy curry.

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