Hoimi’s Kori Rotti

Kori Rotti is a traditional Mangalorean recipe that has a distinctly spicy red chilli chicken curry paired with crispy dry wafers made from boiled rice. If you are looking for a South Indian meal, it doesn’t get more authentic than Kori Rotti.


  • 1 Kg Curry Cut Chicken
  • 1 Cup Thin Coconut Milk (mix half portion with water)
  • 1 Cup Thick Coconut Milk 
  • 2 Onions (big)
  • 1 Cup Coconut (grated)
  • 1 Lime (or lime sized tamarind ball)
  • 2 Tablespoons Methi Seeds
  • 2 Tablespoons Jeera Seeds
  • 2 Tablespoons Peppercorns
  • 2 Tablespoons Coriander Seeds
  • 15 Garlic Cloves 
  • 10 Dry Kashmiri Mirchis
  • 12 Spicy Dry Mirchi
  • 5 Curry Leaves
  • 2 Teaspoon Turmeric Powder
  • Salt to Taste
  • 4 Tablespoon Ghee


Prep: 10 minutes
Cooking: 30 minutes

  1. Marinate the chicken in ginger and garlic paste for 1 hour in the fridge. 
  2. Heat some ghee in the pan add the grated coconut, half sliced onions, 1 teaspoon turmeric powder and tamarind. Fry till coconut and onions are brown. 
  3. Dry roast the methi, coriander, jeera, peppercorns, garlic and dry chillies for 5 minutes on low.
  4. Cool down both the mixes and grind them in a fine paste with water together.
  5. In a pan heat some more ghee and add the onions, ground masala and turmeric. Fry till onions are brown.
  6. Add the thin coconut milk and the curry leaves and get it to boil.
  7. Add the chicken. Mix it well with the masalas and get it to boil. 
  8. Cook the chicken for 30 to 35 minutes and when almost done, add the coconut milk and bring it to a boil. Switch off the gas. 
  9. Put some ghee before serving with Rotti.