Kori Roti
Ingredients:
- 1 kg chicken (cut into medium sized pieces)
- 2 big onions (cut into fine slices)
- 2 green chillies
- 9 garlic cloves (crushed)
- 1⁄2” ginger
- 1 can coconut cream
- 1 tbsp yogurt
- 1 tomato medium-sized
- 1 chicken soup cube
- 1 mug water
Powders:
- 3 tsp red chilly powder
- 2 tsp coriander (dhanya) powder
- 1 tsp cumin (jeera) powder
- 1⁄2 tsp turmeric (haldi) powder
Whole spices:
- 9 black pepper corns
- 5 cloves
- 2-3 cinnamon sticks
- a pinch of fennel seeds
- 1 small cardamom *1⁄2 tsp mustard seeds
Method:
Cut the chicken into medium-sized pieces and bring to a boil (on a medium flame) with the water and chicken soup cube along with some whole spices. (You may add potatoes cut in small cubes, if you like potatoes in your curry). Switch the flame off when the potatoes are almost done or chicken half done and keep aside.
Broil the onions, green chillies, crushed garlic and ginger on a low fire. Add the three powders, broiling further for a few minutes before you remove all contents on to a plate.
Saute the whole spices and add all this with the broiled ingredients kept aside and grind to a paste with the coconut cream, yogurt and tomato.
Add the ground masala to the above boiled chicken, add water for
the required consistency of curry (add more water if you like a thinner
curry) and salt as per taste. Boil till the chicken is done. Garnish
with fried brown onions.
This curry is best eaten with a flat rice bread that is called Kori roti. The flat bread is broken into pieces and curry poured over.
