Kori Rotti is among the most favourite traditional delicacies of Tulunadu region. “Kori” means Chicken in Tulu and “Rotti” is crispy rice wafers easily available in local stores in Mangalore. To enjoy this dish, the chicken gravy is poured on rotti and rice wafers are soaked and eaten while still crispy. 

The flavorful chicken gravy with rich coconut mixed with rotti makes it a delightful combination.

Ingredients for Kori Gassi (chicken gravy curry)

500 grams Chicken, cut into pieces

1 Onion, sliced thin

1 cup Coconut milk, thin

1/2 cup Coconut milk, thick

2 Cloves (Laung)

1 Bay leaf (tej patta)

1 inch Cinnamon Stick (Dalchini)

Salt, to taste

1 sprig Curry leaves

2 tablespoons Ghee

Ingredients For Masala

1 Onion, chopped

10 cloves Garlic

2 inch Ginger

1 cup Fresh coconut, grated

1-1/2 tablespoon Coriander (Dhania) Seeds

8 Dry red chillies

1-1/2 teaspoon Cumin seeds (Jeera)

1/4 teaspoon Methi Seeds (Fenugreek Seeds)

1-1/2 teaspoon Whole Black Peppercorns

1/2 teaspoon Turmeric powder (Haldi)

20 grams Tamarind

Process of Kori Rotti preparation

  1. To start preparing this Mangalorean Kori Gassi, wash the chicken pieces well. Add 1 teaspoon salt, mix well. Cover and let it sit for 15 minutes. Meanwhile, get ready with all the other ingredients.
  2. In a pan add 1 teaspoon ghee. Roast coriander seeds, cumin seeds, dried red chilies, peppercorns one by one until fragrant. Once roasted remove from pan and set aside to cool.
  3. Once all spices are roasted, into the same pan, add sliced onions, garlic, and ginger and roast until onions start to turn brown.
  4. Now add fresh grated coconut tamarind ball, and continue to roast until coconut start to turn golden brown. Remove from pan and set it aside.
  5. Once all the roasted spices and onion-coconut mix has cooled, add them all to a blender and blend into smooth paste by adding little water.
  6. Now add remaining ghee and saute with the remaining slices till fragrant. Add sliced onions and sauté for a minute. Add curry leaves, mix well.
  7. Add the ground masala paste and cook until oil/ghee separates from the sides of the pan.
  8. Add the chicken pieces and give it a good mix to ensure all chicken is coated uniformly with the masala. Cook for 5 minutes with constant stirring.
  9. Now add thin coconut milk and salt to taste, bring it to boil Reduce flame to medium, cover and cook until chicken well done.
  10. Once chicken is cooked well, add thick coconut milk, reduce to simmer. Wait for a minute or two and turn off the flame.

Break Kori rotti into a plate. Pour generous amount Kori Gassi (chicken gravy) with few chicken pieces over the rotti.

Enjoy Kori rotti with the Kori Gassi !

 Check out more such interesting recipes of the region here