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Kori Ghassi/ Mangalore Style Chicken Curry

Writer's picture: Nandini R KiniNandini R Kini

Updated: Apr 12, 2021

Kori Rotti is a spicy dish of Tulu Udupi-Mangalorean cuisine, a combination of red-chili-based chicken curry and crisp, dry wafers made from boiled rice. Kori means chicken in Tulu.





Ingredients


300 gms chicken

2 tbsp coconut oil

2 medium-size chopped onions

1 sprig of curry leaves

Salt to taste

1 cup fresh coconut gratings

2 tbsp cashew nuts (optional)


Marinate chicken with:

1/2 tsp salt

1/2 tsp turmeric/Haldi powder

Marinate for 20 minutes


For the masala paste:

2 tsp dhania/coriander seeds

5-6 methi/fenugreek seeds

1/4 tsp mustard seeds

1/2 inch piece of cinnamon/dalchini

12-15 dry red chillies

1 tsp oil

Chickpea size tamarind

1 tsp jeera/cumin seeds

4 garlic cloves


For the tempering:

2 tsp ghee

Few curry leaves

1 tsp jeera/cumin seeds




Procedure

  • Wash the chicken pieces, drain all the water. Marinate pieces with salt and turmeric powder. Refrigerate for 20 minutes.

  • Soak cashew nuts in warm water.

  • Heat 1 tsp oil in a pan, put coriander seeds, and fry on a medium flame.

  • Once it is half done add cinnamon, mustard seeds, and methi seeds into it and fry again for 2 minutes. Remove it in a bowl.

  • Put Red chillies into the same pan and roast till it turns slightly dark in color. Let it cool.

  • Meanwhile, grind the soaked cashew nuts and make a smooth paste. Keep it aside.

  • Grind coconut gratings with water and extract coconut milk. (around one and a half cup) Keep it aside.

  • Transfer the roasted ingredients to the mixer jar, add tamarind, jeera, and garlic cloves.

  • Grind them into a smooth paste.

  • Heat oil in the pan, add chopped onions, curry leaves, and saute till they turn light brown in color.

  • Add the masala paste and fry for 5 minutes.

  • Now tip in the marinated chicken pieces and 1/2 cup water. Give a nice mix and cook with a lid covered.

  • Once the chicken pieces become tender, add salt, coconut milk and cook again for 5-10 minutes.

  • Add the cashew paste and mix well. Give a quick boil and turn off the flame.

  • Add the tempering with the mentioned ingredients.

  • Serve hot with Rotti. You can also have this with idli, neer dosa, or idiyappam/shyavige.









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