Here’s how you can make kori rotti, Pooja Hegde’s comfort food

Here’s a recipe for Mangalorean-style kori rotti:

Ingredients for the rotti:

•⁠ ⁠2 cups all-purpose flour
•⁠ ⁠1 teaspoon salt
•⁠ ⁠1/4 teaspoon turmeric
•⁠ ⁠1/4 teaspoon red chili powder
•⁠ ⁠1/2 cup coconut milk
•⁠ ⁠1/2 cup water
•⁠ ⁠Ghee or oil for brushing

Ingredients for the kori (chicken curry)

•⁠ ⁠1 pound boneless, skinless chicken thighs or legs
•⁠ ⁠2 medium onions, chopped
•⁠ ⁠2 cloves garlic, minced
•⁠ ⁠1 inch ginger, grated
•⁠ ⁠1 teaspoon cumin seeds
•⁠ ⁠1 teaspoon coriander seeds
•⁠ ⁠1/2 teaspoon turmeric
•⁠ ⁠1/2 teaspoon red chili powder
•⁠ ⁠1/2 teaspoon garam masala
•⁠ ⁠Salt, to taste
•⁠ ⁠2 tablespoons coconut oil
•⁠ ⁠2 tablespoons tamarind paste
•⁠ ⁠2 tablespoons coconut milk

Kori refers to a spicy chicken curry (Source: Freepik)

Instructions:

Making the rotti:

• Mix flour, salt, turmeric, and chili powder. Gradually add coconut milk and water to form a smooth dough. Knead for 5-7 minutes. Cover and let rest for 30 minutes.
• Divide the dough into 6-8 portions. Roll out each portion into a thin circle (about 6-7 inches in diameter).
• Brush with ghee or oil and cook on a non-stick skillet or tava until crispy and golden brown.

Making kori:

• Heat oil in a pan over medium heat. Add onions, garlic, and ginger. Cook until onions are golden brown.
• Add chicken, cumin seeds, coriander seeds, turmeric, chili powder, and garam masala. Cook until the chicken is browned.
• Add tamarind paste, coconut milk, and salt. Simmer until the chicken is cooked through and the gravy thickens.

Tear the Rotti into small pieces and serve with the flavourful kori.