Kori Rotti

Ingredients

• - 400g Mangalore chicken with crispy rice wafers
• - 2 tbsp groundnut or coconut oil
• - 2 onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/4 tsp turmeric
• - 1 sprig curry leaves
• - Salt to taste

Method

1. Make kori rotti: Use store-bought dry crispy rice wafers (kori rotti). If unavailable, thin crispy rice pappadams can be substituted. Break into large pieces.
2. Make Mangalorean chicken curry: Marinate 750g chicken with 1.5 tsp red chilli powder, half tsp turmeric, 1 tbsp ginger-garlic paste and salt for 30 minutes.
3. Make curry masala: Dry roast 1 tbsp coriander seeds, half tsp cumin, 4 dried red chillies, half tsp peppercorns and 3 tbsp fresh grated coconut until golden. Grind to a smooth paste.
4. Fry shallots: Heat 3 tbsp coconut oil. Add 1.5 cups sliced shallots and fry 12 minutes until golden.
5. Add marinated chicken: Add chicken and fry 8 minutes.
6. Add masala paste: Add the ground curry masala. Fry 5 minutes until oil separates.
7. Add water: Add 1.5 cups water and salt. Bring to a boil. Cover and cook 20-25 minutes.
8. Prepare serving: Just before serving arrange the crispy kori rotti pieces on a deep plate.
9. Pour hot curry: Pour generous amounts of the hot chicken curry over the crispy rotti pieces.
10. Serve immediately: The rotti pieces will absorb the curry and soften slightly. Kori rotti must be served immediately so the rotti stays slightly crispy. Do not let it sit.