Kori Rotti (Mangalorean Chicken)ಕೋರಿ ರೊಟ್ಟಿ

Name: Kori Rotti (Mangalorean Chicken)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Karnataka
Ingredients: 1 kg chicken, curry-cut bone-in pieces; 4-6 pieces kori rotti / Mangalorean rice wafers; 1 cup fresh coconut, grated (thenginina turi); 8-10 Byadagi dry red chilies; 2 tbsp coriander seeds; 1 tsp cumin seeds (jeerige); 1 tsp black pepper (kaalu menasu); 0.5 tsp fennel seeds (sompu); 0.5 tsp turmeric (arisina); 2 medium onion, thinly sliced; 8 cloves garlic cloves (bellulli); 1 inch piece ginger (shunthi); 3 tbsp coconut oil (tengina enne); small lime-sized ball tamarind (hunasehannu)

⏱ Prep 20m🍳 Cook 45m🍽 Serves 4🌿 Non-veg

Video: Shruti's Cooking channel (YouTube)

Kori Rotti is the soul food of Mangalore — a deeply aromatic chicken curry poured over crispy rice wafers that soak up every drop of the spiced coconut gravy. The dish comes from the Tulu Nadu coast of Karnataka, where local cooks developed this combination of robust curry and delicate rotti. It is the dish every Mangalorean misses most when far from the coast.

📍 Make it in Plano

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

Finding Desi spots near Plano…

Ingredients

▪chicken, curry-cut bone-in pieces1 kg
▪kori rotti / Mangalorean rice wafers4-6 pieces
▪fresh coconut, grated (thenginina turi)1 cup
▪Byadagi dry red chilies8-10
▪coriander seeds2 tbsp
▪cumin seeds (jeerige)1 tsp
▪black pepper (kaalu menasu)1 tsp
▪fennel seeds (sompu)0.5 tsp
▪turmeric (arisina)0.5 tsp
▪onion, thinly sliced2 medium
▪garlic cloves (bellulli)8 cloves
▪ginger (shunthi)1 inch piece
▪coconut oil (tengina enne)3 tbsp
▪tamarind (hunasehannu)small lime-sized ball

🌍 Cooking abroad? Substitutions

Kori rotti wafers are sold at South Indian grocery stores abroad (look for 'Mangalore rotti' or 'rice wafers'). In a pinch, serve the curry over cooked sona masoori rice or with papadums — the flavor is unchanged, just the texture differs.
Byadagi chilies give the distinctive dark burgundy color with moderate heat. Outside India, use a combination of Kashmiri red chili (3-4, for color) and a pinch of cayenne (for heat) as a close substitute.
Frozen grated coconut (widely available at Indian and Southeast Asian grocery stores) works well here; thaw and use directly. Avoid desiccated coconut — it makes the curry grainy.

Method

1Dry roast coriander seeds, cumin, black pepper, fennel, and Byadagi red chilies in a heavy pan over medium heat until fragrant and lightly darkened, about 3 minutes. Cool completely.
2Grind the roasted spices together with grated coconut, garlic, ginger, and tamarind to a smooth, thick paste using a little water. This masala paste is the heart of the dish.
3Marinate the chicken pieces in turmeric and 1 tsp salt for 15 minutes while you prep the onions.
4Heat coconut oil in a wide, heavy pot. Add sliced onions and fry on medium heat until deep golden brown, about 10 minutes. Do not rush this step.
5Add the ground coconut-spice paste to the onions and cook on medium heat for 6-8 minutes, stirring often, until the raw smell disappears and the oil begins to separate.
6Add the marinated chicken and stir well to coat every piece in the masala. Pour in 1 cup water, bring to a boil, then reduce to medium-low.
7Cover and cook for 25-30 minutes until the chicken is completely tender and the gravy has thickened to a coating consistency. Taste and adjust salt.
8To serve: lightly crush 1-2 pieces of kori rotti into a deep plate. Ladle generous amounts of the hot curry directly on top. The rotti will absorb the gravy and soften slightly while keeping some crunch at the edges. Eat immediately.

A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.