MANGALORE CHICKEN CURRY with LAVASH

I prepared this dish solely to satisfy my cravings for Kori rotti.Kori rotti is a popular Mangalorean dish, a combination of red chili-based chicken curry and crispy crackling dry bread made from rice flakes. Its a traditional dish of the bunts (Tulu speaking Mangaloreans) and served at weddings, parties and special occasions.

I was introduced to this dish during my college days in manipal and i can say its one of the tastiest traditional dish i have had.Ones in a while i do get cravings to eat this but its very hard to find these crispy rice rotis here and so i had to make something very similar to it.I thought of making khoubiz but our very dear Asha suggested me to make Lavash. I am so glad she did as it turned out to be a real treat.When i took a bite of that crispy bread with a scoop of the chicken curry on it hmmmmm i was in heaven :).You can also soak the bread in the gravy and eat it,that is how kori rotti is usually eaten.Those who havent eaten this before this is the right time.Do try it i am sure u wont regret it.

MANGALORE CHICKEN CURRY

INGREDIENTS

Large chicken breast(boneless or with bones) - 2 ,cut into cubes
Grated coconut - 1½ cups for milk + 1/2 cup
red chillies - 6-7 nos
Coriander seeds - 3 tbsp tbsp.
cumin seeds - 1 tsp.
peppercorns seeds - 10
onion - ½ cup , chopped
Turmeric powder - ¼ tsp.

Butter - 1 tbsp.
gin-garlic paste - 1 1/2 tsp
onion - 1 medium size , chopped
curry leaves - 1 sprig
green chilies - 2 nos,slit
tomato paste - 1 1/2 tbsp
tamarind juice - 1 tbsp
garam masala -1 tsp
cilantro - to garnish
Salt to taste
lemon juice to garnish

METHOD

Grind 1 1/2 cups of coconut finely with 2 cup hot water. Squeeze out thick coconut milk and keep aside. Add 1 1/2 cups of hot water to the residue and take out thin milk.
Roast ½ grated coconut till light brown,set aside. Dry roast red chillies,coriander seeds,cumin seeds and peppercorn seeds and keep aside.Fry the ½ chopped onion till light brown in a little bit of ghee. Grind all these together with turmeric powder with a little of the thin coconut milk till very fine.
In a wide pan heat butter. Add chopped onion,gin-gar paste,curry leaves,green chillies and fry till the onions are brown.Add the chicken pieces and fry for a couple of minutes. Add garam masala powder and tomato paste .Sprinkle a bit of water to thin out the paste . Now add the grinded masala and the thick coconut milk .Stir and slowly add the thin coconut milk too,add some water if its too thick or completely omit it if u want it thick. Add the tamarind juice,check the salt,cover and let it cook for 10 mins on a low flame or until the chicken is fully cooked.Garnish with cilantro and lemon juice. Serve with Roti, Idli, Neer Dosa, aappam or Rice.
Usually served with Roti – a crisp rice flakes preparation which could be bought in any Mangalore store or anywhr in India.

LAVASH

I prepared Asha's lavash.It came out really crispy and perfect.You can see how crispy they turned out to be from the photos , just like pappad.Thank u so much asha for suggesting this.

Serve it hot right from the oven with chicken curry on top of it.Enjoyy!!