Kori Rotti of Mangalore

1 chicken (about 1 kg. In weight), cleaned and cut

1½ coconuts for milk

½ small coconut, grated

15-20 red chillies

2 level tbsp. Coriander seeds

1 level tsp. Jeera

seeds peppercorns - 6

Ghee for frying

½ onion, chopped

¼ tsp. Turmeric powder

10 flakes garlic

1 onion chopped

1 tbsp. Butter

Salt to taste

Juice of 1 lemon

Seasoning

2 tsp. Ghee

1 onion chopped

½ tsp. Garam masala (elaichi, dalchini, lavang)

Method

Grate 1½ coconuts and grind finely with 2 cups hot water. Squeeze out thick coconut milk and keep aside. Add 3 cups of hot water to the residue and take out thin milk.

Roast ½ grated coconut till light brown. Fry ingredients from 4 to 8 in a little ghee.Fry the ½ chopped onion till light brown in ghee. Grind all these together with turmeric powder and garlic flakes with a little of the thin coconut milk till very fine.

Remove the masala, wash the stone with 2 to 3 cups of water and mix it with the masala, remaining thin coconut milk, cleaned and cut chicken. 1 chopped onion, 1 tbsp. Butter, salt to taste and boil in a cooker for 5 minutes under pressure. Remove and add thick coconut milk, lemon juice and bring to a boil, then simmer for a few minutes.

Keep 2 tsp. Ghee in a flat vessel on the fire. Add chopped onion and fry till brown. Add garam masala powder (lavang, elaichi, and dalchini) and pour the curry over the seasoning, cover and remove from fire. Serve with Roti, Idli, Neer Dosa, apam or Dosa Rice.

Usually served with Roti – a crisp rice flakes preparation which could be bought in any Mangalore store, in any big city of India or abroad. Roti is a traditional dish of the Bunts served at every wedding and party. It should be soaked in curry and eaten.