Kori Rotti
Originating from the Tuluva community of coastal Karnataka (Mangalore), Kori Rotti is a unique combination of spicy chicken curry and crispy, wafer-thin rice crackers.
About this dish
Originating from the Tuluva community of coastal Karnataka (Mangalore), Kori Rotti is a unique combination of spicy chicken curry and crispy, wafer-thin rice crackers. It is a celebratory centerpiece at weddings and festivals, distinguished by its thin coconut milk base and the specific 'Rotti' made from sun-dried rice paste. The dish is iconic for its textural contrast, where the crispy rotti softens as it absorbs the rich, piquant gravy.
Ingredients
For the Chicken
- 1 kg Chicken, curry cut with bones
- 1/2 tsp Turmeric powder
- 1 tsp Salt
- 2 tbsp Coconut oil
For the Masala Paste
- 8-10 Byadagi chillies (for color)
- 4-5 Guntur chillies (for heat)
- 2 tbsp Coriander seeds
- 1 tsp Cumin seeds
- 1/2 tsp Fenugreek seeds
- 1/2 tsp Black peppercorns
- 1 cup Fresh coconut, grated
- 6 cloves Garlic
- 1 small ball Tamarind, soaked in warm water
For the Gravy and Tempering
- 2 cups Thin coconut milk
- 1 cup Thick coconut milk
- 2 Medium onions, finely sliced
- 1 sprig Curry leaves
- 100g Store-bought Rotti (crisp rice wafers)
Method
- 1
Marinate the chicken
Rub the chicken pieces with turmeric and salt in a large bowl. Let it rest for at least 20 minutes to allow the salt to penetrate the fibers, which ensures the chicken remains juicy despite the long simmering process.
- 2
Roast the spices
In a heavy-bottomed pan, dry roast both types of dried chillies until they puff up and turn aromatic. Add coriander seeds, cumin, fenugreek, and peppercorns, roasting on low heat for 3 minutes until the coriander turns a shade darker and smells nutty.
- 3
Grind the masala
Transfer the roasted spices to a blender with the grated coconut, garlic, and tamarind. Add 1/2 cup of water and grind to an exceptionally smooth, fine paste; any grittiness will ruin the silky texture of the coconut gravy.
- 4
Sauté the aromatics
Heat coconut oil in a large kadai or clay pot. Add the sliced onions and sauté on medium-high heat for 6-8 minutes until they turn a deep golden brown, bordering on caramelized, which provides the base sweetness.
- 5
Sear the chicken
Add the marinated chicken to the onions. Increase the heat to high and sear for 5 minutes, stirring frequently until the meat turns opaque and the juices are sealed in.
- 6
Incorporate the masala
Pour the ground masala paste over the chicken and stir well. Cook for 5-7 minutes on medium heat until the raw smell of the coconut and garlic dissipates and oil starts to tiny specks on the surface.
- 7
Simmer with thin milk
Add the thin coconut milk and adjust salt. Cover and simmer on low-medium heat for 20-25 minutes until the chicken is tender and falling off the bone, and the gravy has reached a pouring consistency.
- 8
Add thick milk
Lower the heat to the minimum and stir in the thick coconut milk. Do not let the gravy boil vigorously after this step, or the coconut milk may curdle; just let it heat through for 2 minutes.
- 9
Final Tempering
In a small tadka pan, heat a teaspoon of coconut oil, fry a few curry leaves until crisp, and pour over the curry. This adds a final layer of fresh aroma before serving.
Notes & variations
- Always use Byadagi chillies for the signature deep red color without excessive heat.
- Store-bought Rotti is fragile; handle the pack with care to avoid crushing the wafers prematurely.
- The gravy must be thin; if it thickens too much, add a little warm water or more thin coconut milk.
- Leftover curry tastes even better the next day as the spices mature.
Serve with
Serve the hot chicken curry in a bowl alongside a plate of crisp rice rottis.
Cook's note
Break the rotti into bite-sized pieces on your plate and pour the hot gravy over it just before eating to experience both the crunch and the soak.