Manglorean Kori Rotti - Konkani Chicken Curry

Kori Rotti is one of the most iconic dishes from the coastal city of Mangalore in Karnataka, deeply rooted in the rich culinary traditions of the Tuluva and Bunt communities. This beloved delicacy combines crispy rice rottis with a spicy and aromatic chicken curry made using freshly ground coastal spices, coconut, and curry leaves.

Traditionally served during family gatherings, festive occasions, and Sunday lunches, Kori Rotti beautifully reflects the bold and comforting flavors of coastal Karnataka...

onion finely chopped

chicken bone in curry cut

tomato finely chopped

baydagi red chillies

store bought rice rotti

Step 1

Heat coconut oil in a pan. Saute finely chopped onion until translucent.

Step 2

Add turmeric powder and mix well.

Step 3

Add chicken curry cut pieces, salt, red chilli powder, and finely chopped tomato. Mix well and cover.

Step 4

Cook for 5-7 minutes on medium heat until the chicken is partially cooked.

Step 1

Heat 1 tsp coconut oil in an earthen pot. Roast baydagi red chillies, coriander seeds, cumin seeds, fenugreek seeds, cloves, black pepper corns, cinnamon stick, stone flower, star anise, and green cardamom until aromatic. Set aside.

Step 2

In the same cookware, heat coconut oil. Saute garlic pods and sliced onion until translucent.

Step 3

Add grated coconut , poppy seeds and turmeric powder. Saute for 2-3 minutes.

Step 4

Let the contents cool completely. Transfer to a mixie jar with water and grind into a fine paste.

Step 1

Check on the chicken pieces; they should be 70 percent cooked by now.

Step 2

Add the masala paste to the chicken along with sufficient water to achieve the desired consistency. Add few curry leaves.

Step 3

Adjust salt and let it simmer covered for 10 minutes.

Step 4

Turn off the flame and garnish with coriander leaves.

Step 5

Let the curry rest for some time before serving.

Step 1

Spread store bought rice rotti into medium pieces.

Step 2

Pour the gravy over the rotti pieces along with chicken pieces.

Roast spices really well to enhance the flavor of the masala. Use fresh coconut for better taste.

Bone-in chicken gives the curry more flavor and traditional taste.

Adjust the water quantity based on how thick or thin you prefer the gravy.

You will get the rice rotti in any Mangalore stores. It's crispy and crunchy, or else you can serve with boiled rice aswell.

Do not soak the rotti for too long, pour the curry just before serving to keep the perfect texture.

Can I use regular red chillies instead of baydagi red chillies?

Yes, but baydagi red chillies are preferred for their unique flavor and vibrant color.

What is stone flower and can I skip it?

Stone flower is a spice used in Indian cooking for its earthy aroma. You can skip it if unavailable, but it adds depth to the masala.

Can I substitute coconut oil with another oil?

Coconut oil is recommended for its traditional flavor, but you can use any neutral oil if needed.

How long can I store the curry?

The curry can be stored in the refrigerator for up to a day. Reheat before serving.