Chicken Kori Rotti | Mangalorean Chicken Curry

Ingredients

• 1 kg Chicken (Curry Cut)
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon Salt
• 2 tablespoons Ghee
• 2 Onion (Large , sliced)
• 3/4 cup Coconut (Grated)
• 1 piece Tamarind (Lime sized ball)
• 1/2 inch Turmeric (whole (See Note 1))
• 1 tablespoon Coriander Seeds (Whole Dhaniya seeds)
• 1 teaspoon Peppercorns (Kali Mirch)
• 1/2 teaspoon Fenugreek (Methi seeds)
• 1 teaspoon Cumin (Jeera seeds)
• 1 pod Garlic (peeled (See Note 2))
• 8 Salem Gundu Dry Red Chillies (small round red (spicy variety))
• 12 Kashmiri Dry Red Chillies (wrinkeld red (more colour, less spice))
• 1 - 1 1/2 cups Water
• 3/4 cup Coconut Milk (thin (See Note 3))
• 1/2 cup Coconut Milk (thick)
• Salt to taste
• Curry Leaves (optional)

Instructions

1. 1

   --- Chicken Marinade ---

2. 2

   Start the prep with the chicken marinade. Combine chicken pieces, turmeric powder and salt. Keep aside and allow to marinate.

3. 3

   --- Masala ---

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   --- Curry ---

8. 8

   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.

9. 9

   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.