Kori Rotti

Method

1. 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. 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. 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. 4

   Fry shallots: Heat 3 tbsp coconut oil. Add 1.5 cups sliced shallots and fry 12 minutes until golden.

5. 5

   Add marinated chicken: Add chicken and fry 8 minutes.

6. 6

   Add masala paste: Add the ground curry masala. Fry 5 minutes until oil separates.

7. 7

   Add water: Add 1.5 cups water and salt. Bring to a boil. Cover and cook 20-25 minutes.

8. 8

   Prepare serving: Just before serving arrange the crispy kori rotti pieces on a deep plate.

9. 9

   Pour hot curry: Pour generous amounts of the hot chicken curry over the crispy rotti pieces.

10. 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.