Kori Rotti /Mangalore Chicken curry with Rice Wafers

"Kori Rotti" - the name is nostalgia......... Thin rice wafers soaked in spicy chicken curry, warm, mouth watering and a Sunday special in most Mangalorean homes.Authentically from the Bunt community, Kori Rotti is loved and relished by all non vegetarians in Mangalore. But what makes it truly Mangalorean is the fact that the thin rice wafers called "rotti" is made only in Mangalore. Manufacturing these rotti's is a cottage industry here. They are never made at home as its easily available in the stores and the making is a laborious and skilled process. They are eaten only and only with hot spicy chicken curry and thats the recipe im sharing with you now. Although you will find small variations of this recipe from household to household, this is the recipe that is followed by many families and restaurants in Mangalore. If you cannot find the rotti's you may also serve this with another authentic Mangalorean dish "Neer Dosa", dosa or also with idli's. Always serve the curry piping hot!

Makes 8 servings.

Ingredients:
Chicken - 1kg, skinned, cleaned and cut into small pieces
Coconut - 1/2 grated
Coconut Milk(thin)- 4 cups
Coconut Milk (thick)- 1cup
Onion - 3nos., finely chopped
Garlic - 6 pods, peeled
Long Red Chillies( Kashmiri) - 10 nos.( remove the stalk)
Short round Red chillies - 5 nos.
Corriander seeds - 3 heaped tbsp.
Jeera - 1 tsp.
Methi seeds - 1/2 tsp.
Peppercorns - 6 nos.
Tamarind -1 tbsp
Turmeric pwd - 1/4 tsp.
Salt to taste Ghee -4 tbsp.


Method of Preparation.
1. In a large kadai, heat 1 tbsp ghee on medium heat. When warm put in the small red chillies first. Fry for a few seconds and then add the long red chillies. Fry again for a few seconds and remove the fried chillies with a slotted spoon and place aside on a plate.
Put in the garlic and fry for a minute.
Then add the corriander seeds, methi seeds, and jeera. Fry for a minute. Remove from heat and place along with the red chillies.
(Frying of whole spices is done to remove the raw flavour. Do not fry any of the spices to brown.)
To the same kadai, add 2 tbsp ghee. Add 1 chopped onion and fry untill transparent.
Add the grated coconut and fry for about 5 mins untill the raw smell goes and is just about to brown. The mixture will look golden. Remove on to a plate to cool.

2. Put the fried whole spices and grated coconut/ onion mixture in a mixie jar. Add the turmeric powder and tamarind. Grind into a fine paste with about 1 cup water.

3. In a small frying pan, heat 1tbsp ghee. When hot, add 1 finely chopped onion and fry to a golden brown. Drain and keep aside. This is the tempering that is added to the curry at the end of cooking.

4. Take a large vessel to make the curry. Pour the ground masala paste into this vessel.
Add 1 chopped onion to this masala along with the thin coconut milk. Bring to a boil on medium heat. When the curry starts boiling add the chicken. Cover and cook untill the chicken is done. (About 25-30 mins on medium heat).
When the chicken is cooked, reduce heat to low and add the thick coconut milk. Mix well and cook on low heat for 5 mins.
Finally add the onions that have been fried to a golden brown. Put off heat and serve hot over Rice Rotti's.