Kori rotti

Ingredients

• 750 g chicken, cut into pieces
• 1 packet ready rotti (dry rice wafers), about 12
• 8 dried byadgi chillies
• 2 tsp coriander seeds
• 1 tsp cumin seeds
• ½ tsp black peppercorns
• ¼ tsp fenugreek seeds
• 6 garlic cloves
• A small piece of tamarind
• ½ tsp turmeric
• 1 cup grated coconut, for thick and thin coconut milk
• 2 onions, sliced
• 2 tbsp coconut oil
• Salt to taste

Method

1. Roast the chillies, coriander, cumin, pepper and fenugreek in a little oil. Grind with garlic, tamarind and turmeric into a smooth paste.
2. Extract thick coconut milk from the grated coconut, then add water and extract thin milk.
3. Heat coconut oil and fry the onions until golden. Add the chicken and fry for 5 minutes.
4. Add the ground masala and salt and cook until the oil separates.
5. Pour in the thin coconut milk and simmer until the chicken is cooked. Add the thick milk and heat without boiling.
6. To serve, break the rotti onto a plate and pour the hot gravy over it just before eating.