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Kori Rotti (Chicken Curry with Coconut Cream)


1 large onion (chopped roughly)
3 tbsp coriander seeds
2 tbsp cumin seeds
1 inch stick of cinnamon or cassia bark (available at Indian grocers, and I’ve seen them in Tesco too!)
4 cloves
4 cardamom pods
½ star anise
2 – 4 mild dried red chillis (according to taste)
Small handful of fresh coriander
(All the above ingredients need to be fried lightly first)

¼ tsp turmeric
½ inch ginger
4 cloves garlic
1 tin (75 ml) coconut cream or ½ tin (200 ml) coconut milk
(Grind all of the above ingredients, including the fried stuff very finely)

1 kilo chicken, cut into bite sized pieces
½ onion, diced
2 tbsp ghee (or use vegetable oil)
Salt to taste, or 2 tsps
2 tsps or to taste of Bart’s Tamarind Paste (available at all groceries)
More fresh coriander, to garnish


1. Wash and cut the chicken into pieces, then apply 1 tsp salt and a little turmeric powder to it. Keep aside for about 15 minutes.
2. Grind the first 13 ingredients into a fine paste, adding coconut cream/ milk as required for a thickish masala.
3. Fry the ½ onion in a little ghee until lightly coloured, then add the salted chicken and tamarind. Cook the chicken in about 4 tbsp water till it’s almost done, about 10 minutes or so.
4. Add the ground masala to the chicken and stir well. Season with the remaining salt adding more if you think it needs it. If the masala is too thick, thin the gravy with hot water. The consistency you are aiming for is a little runnier than single cream.
5. Allow to simmer gently, till the raw smell of spices disappears, around 20 – 30 minutes.
6. Sprinkle some more fresh coriander to garnish.
7. Serve with rottis, if you have a great Indian trade network, or else, this goes well with any other Indian bread or rice. It even goes well with plain old white/ brown bread or pitta.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise