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Kori Rotti is a flavorful Indian dish that captures the essence of traditional home cooking. This family recipe is passed down through generations and remains a cherished part of Indian culinary culture.
Heat 2 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add chopped onions and sauté until golden brown, about 7 minutes.
Add minced garlic and ginger, then stir for 1 minute to release aroma before adding chopped tomatoes. Cook until tomatoes soften, about 5 minutes.
Add coriander powder, cumin powder, chili powder, turmeric, and salt. Stir well for 2 minutes to bloom the spices and prevent burning.
Add chicken pieces and mix to coat evenly with the spice base. Cook on medium-high heat for 5 minutes, searing all sides.
Pour in coconut milk and 1 cup water, bring to a boil, then reduce heat to a gentle simmer. Cover and cook on low heat for 25-30 minutes until chicken is tender.
Meanwhile, toast the grated coconut in 1 tbsp oil over medium-low heat until golden, then blend with a little water to make a smooth paste.
Stir the coconut paste into the curry, simmer uncovered for 8 minutes to thicken and blend flavors, stirring occasionally to prevent sticking.
To serve, break the rice wafer (rotti) onto serving plates and ladle the hot chicken curry over the top, ensuring every piece is soaked in the gravy.
