Mangalorean Kori Roti
- 1 kg chicken – marinate with little salt and turmeric.
- Onion julienne using 1-medium-sized Onion
- 1 ½ cup Coconut milk (consistency should be thin)
- ¾ th cup Coconut milk (consistency should be thick)
For the masala
- 10 Byadgi chillies (1)
- 5 round red chillies (1)
- 1 ½ tbs Coriander seeds (1)
- 1 tsp Cumin seeds (1)
- 1 tsp peppercorns (1)
- ½ tsp Methi seeds or Fenugreek (1)
- 8-9 flakes of Garlic (with the skin) (2)
- 1 medium-sized Onion (2)
- 1 cup grated coconut (3)
- A pinch of turmeric power (3)
- 1 Pea-sized tamarind ball (3)
For the garnish
- 2 Cloves
- 2 Green Cardamom
- 1-inch Cinnamon Stick
- Onion julienne using ½ an Onion
- Marinate the chicken and set it aside.
- Dry roast the ingredients marked as (1) until they release an aroma and then set them aside.
- In the same pan, add 1 tsp of oil/ghee and then roast the ingredients marked as (2), I.e. onions and the garlic (this should take more time as the onions should turn translucent) and set them aside.
- To the same pan roast the ingredients marked as (3)- stop the process of roasting when you notice the coconut starts to turn slightly brown.- set it aside
- Now transfer all the roasted ingredients (1), (2) and (3) with a little water into the mixer and grind into a nice paste.
- Use a deep bottomed non-stick vessel, add the Onion julienne, the ground masala and the 1 ½ cup Coconut milk of thin consistency- mix well and leave the lid open, let it come to a boil.
- When it comes to a boil, add the chicken and salt to taste; place the lid and cook until the chicken is done.
- Once the chicken is cooked, add the ¾ th cup of Coconut milk- thick consistency and the moment you see that it starts to boil; switch off the gas.
For the garnish- in another pan add 1 tbs of ghee/oil followed by the Cloves, Cardamom, Cinnamon and the Onion julienne- once the onions turn brown, pour all the ingredients into the curry and quickly place the lid in order to trap the aroma and flavour. Now serve!
Note:- This curry is mildly spiced but if you do want it to be spicy, increase the amount of peppercorns and red chillies accordingly. (Yes, the coconut milk tends to neutralize the spice partially)