Mangalore x Mexico

Kori rotti chilaquiles

Kori gassi poured over crisp chips. Mangalore's Sunday crunch, now speaking Spanish.

75 minTime

40 gProtein each

hotSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

733kcal

40 gprotein

8 gfibre

75minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Chicken, curry cut (bone in chicken, small pieces)700 g bone in

Turmeric (ground turmeric)¼ tsp

Saltto taste

Fresh grated coconut1 cup

Dried red chilli10 to 12 Byadgi

Coriander seeds1 tbsp

Cumin seeds¾ tsp

Black pepper½ tsp

Fenugreek seedsa few

Garlic6 cloves

Tamarindsmall piece

Cooking oil (vegetable oil)3 tbsp

Onion1 large sliced plus a little raw to top

Thin coconut milk¾ cup

Water1 cup

Tortilla chipsa medium bag

Curd (plain yogurt, natural yoghurt)½ cup

Coriander leaves (cilantro)a handful

6 steps

1Rub the chicken with turmeric and salt and rest 15 minutes.
2Dry roast the red chillies, coriander, cumin, pepper and fenugreek for 2 minutes. Grind with the coconut, garlic, tamarind and some water to a smooth red paste.
3Heat the oil and fry the onion golden. Add the paste and fry 5 minutes. Add the chicken and water, cover and simmer 20 to 25 minutes until the chicken is cooked through with no pink near the bone.
4Stir in the coconut milk and simmer gently 3 minutes without boiling hard.
5Just before serving, toss the chips with a few ladles of the gravy for 30 seconds in a wide pan.
6Plate the chips, top with chicken and more gravy, then curd, raw onion and coriander.

Serve it like this

Serve in a wide shallow bowl, chips around the edge peeking out, chicken in the centre and a spoon of curd on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.