Kori Rotti
A fiery, dark red Tulu chicken curry ladled over brittle sun-dried rice wafers (rotti) that soften as they soak up the spiced gravy.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Clay pot or kadai
- •Grinder
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 22 g
- carbs
- 22 g
- fibre
- 3 g
- protein
- 28 g
- calories
- 380 kcal
Instructions
- 1
Toast coriander seeds and poppy seeds in a dry pan. Grind with grated coconut, soaked byadgi chillies, garlic and ginger into a smooth paste.
- 2
Heat coconut oil in a pot. Fry chopped onions until they turn golden brown.
- 3
Add the ground masala (spice mix) paste. Stir and cook for 5-6 minutes until oil separates.
- 4
Add the chicken pieces and stir well to coat. Cook for 5 minutes.
- 5
Pour in enough water for a medium-thick gravy. Add tamarind pulp and salt, then bring to a boil.
- 6
Cover and simmer on low heat for 25-30 minutes. Cook until the chicken is tender and the gravy turns deep red.
- 7
Scatter curry leaves over the top. Let the curry rest for 10 minutes so the flavours settle.
- 8
Break crisp rotti (rice wafers) into a bowl just before serving. Spoon hot chicken curry generously over them to soften slightly.
Chef's tips
Add rotti wafers only right before eating so they soften without turning mushy. Byadgi chillies give a rich red colour without being too spicy.
Ingredient substitutions
- kori rotti wafers → thin store-bought rice papads, lightly dried
Storage
Store the curry and wafers separately; curry keeps refrigerated for 2 days.
Reheating
Reheat the curry only, then pour fresh over rotti wafers just before serving.
Common mistakes to avoid
- •Soaking the rotti wafers too early, which makes them turn mushy and fall apart.
Serving suggestions
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