Chicken Curry Mangalore Style kori curry

Name: Chicken Curry Mangalore Style kori curry
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 kg Chicken; 2 tablespoons Ghee; 2 Onion Large sliced; 3/4 cup Coconut Grated; 1 Lime sized Tamarind ball; 1/2 tablespoon Turmeric powder; 1 tablespoon Coriander Whole; 1 teaspoon Peppercorns Kali Mirch; 1/2 teaspoon Fenugreek/ Methi seeds; 1 teaspoon Cumin/ Jeera seeds; 2 garlic cloves; 8 Chilies short Red (spicy variety); 12 Chillies Kashmiri Red (more colour, less spice); 3/4 cup Coconut Milk thin; 1/2 cup Coconut Milk thick

@thebellyrulesmind @thebellyrulesmind0

Dubai (UAE)

#GA4 #week15 - Whenever I make this dish ,every time I tell hubby that I’m glad and very grateful that married to him as he introduce me to “Kori Rotti Curry” . A Manglorian delicacy !whoever has eaten,they know what I am talking about !

Veg version you can replace with any veggies/paneer but don’t change the curry masala recipe worth to try .

@thebellyrulesmind @thebellyrulesmind0

Dubai (UAE)

Veg version you can replace with any veggies/paneer but don’t change the curry masala recipe worth to try .

Saved

Ingredients

30-45 min

4 servings

1 kgChicken
2 tablespoonsGhee
2Onion Large sliced
3/4 cupCoconut Grated
1Lime sized Tamarind ball
1/2 tablespoonTurmeric powder
1 tablespoonCoriander Whole
1 teaspoonPeppercorns Kali Mirch
1/2 teaspoonFenugreek/ Methi seeds
1 teaspoonCumin/ Jeera seeds
2garlic cloves
8Chilies short Red (spicy variety)
12Chillies Kashmiri Red (more colour, less spice)
3/4 cupCoconut Milk thin
1/2 cupCoconut Milk thick

Saved

Steps

30-45 min

1

Instructions
In a pan, heat a tablespoon of ghee and add one sliced onion, grated coconut, tamarind and turmeric. Fry for 8-10 minutes till the coconut and onions start turning slightly brown and toasty.
2

In another pan, dry roast coriander, pepper, fenugreek, cumin, garlic and both types of chilies, till you get a slightly sweetish, spicy smell. This should take about 5 minutes. Be careful to roast on a low flame so as not to burn the spices.
Once cooled, grind the coconut mixture in smooth paste.
3

In a large pot, pour the ground masala or mixture, add thin coconut milk and the remaining sliced onions. Bring this to a boil and add the chicken pieces and salt.
4

Simmer the curry till chicken is cooked (this takes about 35-40 mins). Mix in the thick coconut milk. Stir once and switch off the flame. Top with a tablespoon of ghee and serve hot with rottis, rice and mangaloreanfish fry.