Kori Rotti Recipe | Mangalorean Spicy Chicken Curry

kori rotti recipe, mangalorean style spicy chicken curry, gassi, country, village-style chicken

5 from 6 votes

Kori Rotti Recipe | Mangalorean Spicy Chicken Curry | Kori Gassi

Kori Rotti, also known as Kori gassi, is an aromatic and flavorful Mangalorean, Udupi, or Tulu Nadu style chicken recipe where the spicy chicken curry is served with crispy rice wafers.

Kori means Chicken in Tulu, and Rotti means Rice crisps or wafers.

Prep Time10

Cook Time25

Total Time35

Course: Dinner, Lunch

Cuisine: Coastal Karnataka, kundapur, Mangalore, Udupi

Servings:

Calories: 445kcal

Author: Kushi

Ingredients

2 tablespoon Oil
3 medium Onions sliced
6 to 8 cloves Garlic finely chopped

For dry roasting spices

1 tablespoon Tamarind small ball
1 tablespoon Black peppercorns
2 tablespoon Coriander seeds
1 teaspoon Cumin seeds or Jeera
⅛ teaspoon Fenugreek seeds or Methi
10 Dry red chilies
2 sprigs Curry leaves
¼ cup Coconut chopped or grated

Other ingredients

2 cups Coconut grated
1 tablespoon Oil
400 g Chicken thighs or chicken drumsticks; Cut the chicken into pieces. Optional: marinate the chicken in a teaspoon of salt and a pinch of turmeric powder for 30 minutes.
3 Green chilies slit
Salt to taste
½ tablespoon Garam masala powder

Instructions

Step I

In a pan on medium heat, add 2 tablespoon oil. To this, add onion and garlic with a pinch of salt and saute on a medium flame for 6 to 8 minutes until light golden in color.
2 tablespoon Oil, 3 medium Onions, 6 to 8 cloves Garlic, Salt
Use ⅔ portion of this mixture while grinding the masala, and we will use the remaining ⅓ portion directly in the gravy.

Step II

In another pan on medium heat, add black peppercorns, coriander seeds, cumin seeds, and fenugreek seeds, and saute on a medium flame for 2 minutes.
1 tablespoon Black peppercorns, 2 tablespoon Coriander seeds, 1 teaspoon Cumin seeds, ⅛ teaspoon Fenugreek seeds
To this, add tamarind, red chilies, curry leaves, chopped coconut, and saute until the coconut becomes golden in color.
1 tablespoon Tamarind, 10 Dry red chilies, 2 sprigs Curry leaves, ¼ cup Coconut
In a blender, add the roasted spices and ⅔ portion of sauteed onion mixture reserved in step 1, coconut, and 1 cup of water and grind it to a thick, smooth paste. Keep this aside. Check out the video here
2 cups Coconut

Step III

In a large pan on medium flame, heat 1 tablespoon of oil. To this, add marinated chicken in a single layer. After 2 to 3 minutes, flip and cook on another side.
1 tablespoon Oil, 400 g Chicken thighs
Add ground masala, green chilies, salt to taste, ⅓ portion of onion mixture from step I, 2 to 4 cups of water for the desired consistency—cover and cook for 20 minutes on medium flame.
3 Green chilies, Salt
Give the gassi a good stir about halfway through the cooking time, around the 10-minute mark. Continue cooking for another 10 minutes.
Finally, add garam masala powder and mix. Cook uncovered for 1 minute and switch off the flame.
½ tablespoon Garam masala powder
Finger licking kori gassi is ready. Serve hot and enjoy.

Notes

You can use desiccated coconut or coconut powder in place of fresh-grated or fresh-chopped coconut.
You can substitute tamarind with one medium tomato. Add the tomato directly to the blender while grinding the gravy.
Dry red chili can be substituted with paprika or Kashmiri red chili powder.
Substitute garam masala powder with curry powder, tandoori masala powder, kebab masala powder, chicken gravy powder, etc.

Nutrition