Gather the following ingredients for Kori Rotti:
- 10 flakes garlic
- 1 ½ chopped onion
- juice of 1 lemon
- Milk of 1 ½ coconuts
- 15-20 red chillies
- ½ coconut (grated)
- 1 tablespoon butter
- 6 peppercorn seeds
- 2 tablespoon coriander seeds (dhaniya)
- 1 tablespoon cumin seeds (jeera)
- 1 chicken (should be around 1 kg in weight)
- ghee for frying
- salt as per taste
- ¼ tablespoon turmeric powder
Method of Cooking Kori Rotti
To cook the gravy of Kori Rotti, first roast the ½ coconut grated till it turns light brown. After this take some ghee in a vessel and boil it. Add the red chillies, coriander, peppercorn and cumin seeds to it. After that add the ½ chopped onions and heat it till it turns light brown. Take them out and grind it with garlic flakes, turmeric powder and a small amount of coconut milk.
Now add 2 to 3 cups of water in the above grinded masala (spices) and mix it with the cleaned and cut chicken and some coconut milk. After that take a cooker and add butter, chopped onion, salt as per taste and the above mixture and boil it for 5 minutes under pressure after which add the remaining milk of coconut, lemon juice to it and simmer it for few minutes.
Now take a flat vessel and add 2 tablespoon ghee to it and set it on fire. Add 1 chopped onion to it and fry till brown. After this, add garam masala and pour the curry over the seasoning. Cover it for a minute and then take it out in a bowl. The Kori Rotti is ready to serve now.
Last Updated on 21 September 2011