The Slow Fire Chef Chicken Curry & Kori Roti
- 4 years ago
Dear friend Shubha Shetty sent over Mangalorean goodies bag including Kori Rotis and an awesome recipe for Mangalorean Chicken Curry! Junior Chef Amit had been longing to eat this Mangalorean delicacy for a long time. Head Chef Semanti cooked this mouth watering recipe for Sunday lunch. What a happy Sunday! Shubha's recipe is posted below:
KORI ROTI CHICKEN CURRY RECIPE BY SHUBHA SHETTY
Ingredients:
For 1 kg curry cut chicken...
Scrape/ cut into small pieces half coconut
One small ball of tamarind
One large onion
7 to 8 garlic cloves peeled
3 to 4 teaspoons of dhaniya (Coriander) powder
2 to 3 teaspoons of jeera (Cumin) powder
2 to 3 teaspoons of black pepper
1 to 2 teaspoons of methi (fenugreek) seeds
2 to 3 teaspoons Of mustard seeds
7 to 8 whole dry red chillies
Method:
First take very little coconut oil in a pan and roast coconut and half the onion and garlic . Keep it aside. After that roast dhaniya jeera mustard methi seeds and pepper along with red chillies till you get the aroma. Keep it for cooking.
After that mix the coconut and the roasted stuff along with tamarind and add little water and salt and grind together. You get the red masala. Keep it aside.
Take a big pan. Add coconut oil (4-5 teaspoons) add mustard, jeera, the rest of the onion, garlic and curry leaves and fry a bit. Add chicken pieces and fry together.
Add little salt, haldi and little chilly powder if you prefer more spicy. Fry for a bit (about five to seven minutes) and then add the ground masala. Fry for two to three minutes.
Add water. Let it boil for about seven to eight minutes. The consistency should be thin curry like. Then it will go well with the rottis
This is a new series RECIPE WITH FRIENDS on our channel and we will try our best to bring you atleast one episode every month.
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KORI ROTI CHICKEN CURRY RECIPE BY SHUBHA SHETTY
Ingredients:
For 1 kg curry cut chicken...
Scrape/ cut into small pieces half coconut
One small ball of tamarind
One large onion
7 to 8 garlic cloves peeled
3 to 4 teaspoons of dhaniya (Coriander) powder
2 to 3 teaspoons of jeera (Cumin) powder
2 to 3 teaspoons of black pepper
1 to 2 teaspoons of methi (fenugreek) seeds
2 to 3 teaspoons Of mustard seeds
7 to 8 whole dry red chillies
Method:
First take very little coconut oil in a pan and roast coconut and half the onion and garlic . Keep it aside. After that roast dhaniya jeera mustard methi seeds and pepper along with red chillies till you get the aroma. Keep it for cooking.
After that mix the coconut and the roasted stuff along with tamarind and add little water and salt and grind together. You get the red masala. Keep it aside.
Take a big pan. Add coconut oil (4-5 teaspoons) add mustard, jeera, the rest of the onion, garlic and curry leaves and fry a bit. Add chicken pieces and fry together.
Add little salt, haldi and little chilly powder if you prefer more spicy. Fry for a bit (about five to seven minutes) and then add the ground masala. Fry for two to three minutes.
Add water. Let it boil for about seven to eight minutes. The consistency should be thin curry like. Then it will go well with the rottis
This is a new series RECIPE WITH FRIENDS on our channel and we will try our best to bring you atleast one episode every month.
Subscribe to The Slow Fire Chef Channel: https://www.youtube.com/c/TheSlowFireChef
If you do try try our recipes, do post a picture and tag us on social media.
The Slow Fire Chef Social Media:
Twitter: https://twitter.com/TheSlowFireChef
Facebook Page: https://www.facebook.com/TheSlowFireChef/
Instagram: https://www.instagram.com/theslowfirechef/
LinkedIN: https://www.linkedin.com/in/theslowfirechef/