Kori Rotti

Ingredients

• 1.5 lb chicken, bone-in pieces
• 1 cup grated fresh coconut
• 6 dried Byadgi or Kashmiri red chilies
• 1 tablespoon coriander seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon black peppercorns
• 4 cloves garlic
• 1-inch piece ginger
• 1 teaspoon tamarind paste
• 1 onion, finely chopped
• 2 tablespoons vegetable oil
• 10 curry leaves
• 1/2 teaspoon turmeric powder
• Salt, to taste
• 8 kori rotti (dried rice wafers)

Before you cook

• Soak the dried chilies in warm water for 10 minutes to soften, then drain.
• Dry-roast the coriander seeds, cumin seeds and peppercorns in a pan over medium heat until fragrant, about 2 minutes, then cool.
• Blend the softened chilies, roasted spices, grated coconut, garlic, ginger and tamarind paste with a little water into a smooth, thick paste.

Steps

1. Heat the vegetable oil in a pot over medium heat.
2. Add the curry leaves and chopped onion to the pot.
3. Cook the onion, stirring, for 6 minutes until golden.
4. Stir in the turmeric powder.
5. Add the chicken pieces and turn them to coat in the onion and turmeric.
6. Cook the chicken for 5 minutes, turning occasionally, until lightly seared.
7. Stir in the blended coconut-chili paste.
8. Add 1 1/2 cups water and bring the curry to a boil.
9. Lower the heat and simmer, covered, for 25 minutes, until the chicken is cooked through and the gravy has thickened.
10. Season with salt to taste.
11. Break 2 kori rotti wafers into each serving bowl.
12. Ladle the hot chicken curry generously over the wafers, letting them soak for 5 minutes before eating.