Ingredients with Measurements:
- 500g boneless chicken, cut into small pieces
- 2 cups freshly grated coconut
- 10-12 dried kori rotti sheets
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 2 green chilies, finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala powder
- Salt to taste
- Oil for cooking
- Coriander leaves for garnish
Special Equipment Needed:
- None
Step-by-Step Instructions:
1. In a pan, heat oil and add chopped onions. Saute until they turn translucent.
2. Add ginger-garlic paste and saute for a minute.
3. Add chopped tomatoes and green chilies. Cook until the tomatoes turn mushy.
4. Add turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala powder. Mix well.
5. Add chicken pieces and salt. Mix well and cook until the chicken is tender.
6. Add freshly grated coconut and mix well. Cook for 5-7 minutes.
7. In a separate pan, heat oil and fry the kori rotti sheets until they turn crispy.
8. Serve the chicken curry on top of the crispy kori rotti sheets.
9. Garnish with coriander leaves.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 22g
- Carbohydrates: 10g
- Protein: 28g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Freshly grated coconut can be substituted with desiccated coconut.
Variations:
- Add vegetables like carrots, peas, and potatoes for a more wholesome meal.
- Add coconut milk for a creamier texture.
Tips and Tricks:
- Use freshly grated coconut for the best flavor.
- Fry the kori rotti sheets just before serving to ensure they remain crispy.
Storage Instructions:
- Store the chicken curry and kori rotti sheets separately in airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the chicken curry in a pan until it is hot.
- Reheat the kori rotti sheets in a preheated oven at 180°C for 5-7 minutes.
Presentation Ideas:
- Serve the chicken curry in a bowl and place the kori rotti sheets on top.
- Garnish with coriander leaves.
Garnishes:
- Coriander leaves
Pairings:
- Serve with a side of plain rice or naan bread.
Suggested Side Dishes:
- Cucumber raita
- Tomato onion salad
Troubleshooting Advice:
- If the chicken curry is too dry, add a little water or coconut milk to adjust the consistency.
Food Safety Advice:
- Ensure the chicken is cooked through before serving.
Food History:
- Kori rotti is a popular dish from the coastal regions of Karnataka and Kerala in India.
Flavor Profiles:
- Spicy, coconutty, and crispy.
Serving Suggestions:
- Serve as a main course for lunch or dinner.
Related Categories
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Region: Indian