Curry is the pinnacle dish of South Asian meals goes-with-everything and a great accompaniment with bread, rice pancakes or rice. This Chicken Curry recipe is a basic recipe that is made easy where even a newbie can try and can never go wrong.
In Mangalorean cuisine we call this dish as Kori Rotti, Kori – Chicken and Rotti meaning rice wafers made from boiled rice. The Rotti is a bread where the rice paste is flattened and then sun dried to get thin sheets. Typically Kori Rotti is made from freshly ground spices but I have used my version of basic recipe with generous amount of curry and gravy to compliment the dish.
Chicken curry is a family-friendly dish in my home most commonly prepared during weekends or festive occasions. Since this recipe is very basic prepared with ready-made spice powders it doesn’t require a blender to make a curry paste these powders are usually available in Asian supermarkets. The addition of yogurt is another key ingredient to get a thick creamy texture.
Directions
1. Sprinkle 3/4 tsp salt evenly over the chicken and set aside.
2. Heat 4 tbsp ghee or oil in a deep-skillet, Fry chopped onions till slightly brown on high heat. Add tomatoes, cook and stir occasionally until softened, about 5 minutes.
Add salt, garam masala, bafat powder or chicken powder, turmeric and give it a final mix.
3. Add potatoes, garlic and ginger-garlic paste. Fry for 2 minutes. Add little less than 1/4 cup water, lightly whipped yogurt and finally the chicken. Give a good mix to coat the chicken.
4. Pour 11/2- 2 cups of water enough to cover the chicken pieces. Add some salt if necessary. Cover and cook on low heat for 25-30 minutes. Cook the potatoes till tender when pierced with a fork or knife.
Here’s a simpler version of the serving suggestion for Kori Rotti:
Place the pieces of Rotti on a plate by breaking them.
Top it with hot curry and mix with your hand so the crispy wafers become soft. Relish!!! :)
Enjoy the delicious combination of spicy chicken curry and crispy Kori Rotti!
Chicken Curry | Mangalorean | South Indian
Ingredients
- 1 kg Chicken with bones, chopped with 1 tsp salt
- 4 tbsp ghee/veg oil
- 2 large onions finely chopped
- 1 tsp ginger-garlic paste
- 2 medium tomatoes chopped
- 1 tsp garam masala powder
- 1 tbsp chicken powder/ bafat powder
- ¼ tsp turmeric powder
- 3 cloves garlic finely chopped (optional)
- 2 medium potatoes cut into 1.5 inch
- 5 tbsp yogurt lightly whipped with spoon
- salt as per taste
- water as required
- fresh coriander leaves for garnish
- pack of kori rotti for serving (optional)
Instructions
- Heat 4 tbsp ghee or oil in a deep-skillet or pot over medium heat.
- Fry chopped onions till slightly brown on medium-high heat.
- Add 2 tomatoes, cook and stir occasionally until softened and form a thick sauce, about 5 minutes.
- Stir in 1 tsp garam masala, 1/4 tsp turmeric powder and salt. Cook for 1-2 minutes until the spices are aromatic.
- Add garlic and 1 tsp ginger-garlic paste. Fry for 2 minutes.
- Toss in potatoes and 5 tbsp yogurt. Mix together.
- Add the chicken pieces to the skillet.
- Pour in 2 cups water and salt if necessary. Bring the mixture to a simmer, then reduce the heat to low and cover the skillet.
- Let the curry simmer for about 20-25 minutes.
- Check if the potatoes are tender by piercing with a fork. If the curry is too thick add little water to reach your desired consistency.
- Taste and adjust the seasoning if needed. Garnish with fresh coriander leaves if available.
- To serve, place a few pieces of Kori Rotti on a plate and spoon the chicken curry over the top.
