Kori Rotti

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Recipe

Ingredients

500 grams	chicken, cut into pieces
2 tablespoons	coconut oil
1 teaspoon	mustard seeds
10	curry leaves
2	onions, finely chopped
1 tablespoon	ginger-garlic paste
2	tomatoes, finely chopped
1 teaspoon	turmeric powder
2 tablespoons	red chili powder
1 tablespoon	coriander powder
1 cup	coconut milk
1 teaspoon	salt
1 cup	water
2	Kori Rotti (crispy rice wafers)

Instructions

1. 1 Heat coconut oil in a large pan over medium heat.
2. 2 Add mustard seeds and allow them to splutter.
3. 3 Add curry leaves and chopped onions, sauté until onions are golden brown.
4. 4 Stir in ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
5. 5 Add chopped tomatoes and cook until they are soft and mushy.
6. 6 Mix in turmeric powder, red chili powder, and coriander powder, and sauté for 2 minutes.
7. 7 Add the chicken pieces and stir well to coat with the masala.
8. 8 Pour in coconut milk, water, and salt. Mix well.
9. 9 Cover and cook on low heat for 20-25 minutes until the chicken is cooked through and the gravy thickens.
10. 10 Serve hot with Kori Rotti, breaking the rotti into pieces and soaking them in the gravy.