CHICKEN CURRY FOR RICE ROTI

I don’t know how many of you know “rice roti” or “kori roti”. .  It is a typical coastal Karnataka food particularly very popular in Mangalore.  Literally “Kori” means chicken in Tulu, a local language of Mangalore.  It is very much available in northern part of Kerala.  Basically it is dry and stiff sheets or wafers made from boiled rice.

The cooked rice is grinded to a fine paste with salt.  This mixture is then spread in to thin layers and dehydrated..  When it dries it becomes very stiff and crispy.

It is packed and can be preserved for a long time.  We can buy it from the bakerys and super markets.  We get rice roties in packets.  They are in the form of stiff sheets.  We have to crush it by hands before using  and it needs a lot of gravy to smoothen it.  The combination is rice roti and chicken curry so it is called “kori-rotti” and its taste is really fantastic.   This is used as a main course in the dinner or lunch.  In Mangalore it is used even in the wedding parties.

Ingredients

Chicken – 1 kg

Onion – 2 large

Tomato big – 3

Garlic paste – 1 tbsp

Ginger paste – 1 tbsp

Green chilly – 3 no

Garam masala – 1 tsp

Red chilly powder – 1 ½ tbsp

Pepper powder – ½ tsp

Coriander powder – 2 tbsp

Turmeric powder – ¼ tsp

Curry leaves – 2 stalks

Oil – 3 tbsp

Grated coconut – 3 cups

Salt – to taste

Method

Cut chicken in to small pieces and wash it.  Marinate it with turmeric and slat and keep aside.  Grind coconut into fine paste by adding water.

Slice onions. 

Chop tomatoes. 

Crush green chilies. 

Soak all powders in a little  warm water.

Heat a thick bottomed vessel and add oil. 

Add onion slices and sauté well till its colour changes.

Then add ginger-garlic paste and crushed green chili.

Sauté well till it becomes slight brown.

Then add soaked masala and toss well until the oil begins to separate.

Then add chopped tomatoes and mix well till it cooks and oil oozes out.

Add chicken pieces, curry leaves and salt.  Remember, you already added salt while marinating it.

Mix well and cook covered for 10- 15 minutes on a medium-low flame.  Stir at regular intervals.

When the chicken almost cooks add the coconut paste and mix well.

Make loose gravy with adding enough water.  You may add 5 – 6 cups of water.

The gravy should be very loose in texture.

Boil the gravy on a medium flame for few more minutes.

Add salt if needed and bring down from the fire.

If you like garnish with coriander leaves.