256 Kori Roti Chicken
Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 1 | Medium | Chicken | |
| 15 | Nos | Chillies, Red Dry | |
| 0.5 | units | Coconut | |
| 0.5 | units | Coconut | |
| 2 | Tablespoon | Coriander/Dhania | |
| 6 | Flakes | Garlic | |
| 4 | Tablespoon | Ghee | |
| 1 | Teaspoon | Jeera/Cumin Seeds | |
| 5 | Nos | Kori Roti - readymade | |
| 0.5 | Teaspoon | Mustard Seed | |
| 1 | Nos | Onion | |
| 1 | Nos | Onion | |
| 6 | Nos | Pepper Corns | |
| 200 | Grammes | Potatoes | |
| 2 | Salt-Spoon | Salt | |
| 1 | Inch | Turmeric/Haldi | |
| 0 | Little | Vinegar |
Method
Use any coconut curry and put "Kori Roti" which can be purchased
from a South Indian grocery shop.
Clean and cut the chicken into pieces. Scrape 1 coconut. Grind half coconut and
remove thick and thin juice, The other half
keep aside for grinding with all the other ingredients kept for grinding.
Boil the chicken pieces in the thin coconut juice or about an hour, till the
meat becomes tender.
Heat ghee in a dekshi, and fry, one onion sliced. Put the masala and fry. Add
the meat with its gravy, masala water, put potatoes peeled and cut, vinegar and
salt to taste. Add boiling water if you want to make the curry thin. Boil till
the potatoes are cooked. Lastly put the thick juice and simmer for fifteen
minutes.
Add Kori Roti, after break it into small pieces, and blend.