Kori Gassi (Mangalorean Chicken Curry)

Name: Kori Gassi (Mangalorean Chicken Curry)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Indian
Ingredients: 500 g Chicken (500 grams Chicken cut into pieces); 2 pieces Yellow Onion (1 Onions sliced thin + 1 Onion chopped); 1 ½ cup Coconut Milk (1 cup Coconut milk thin + 1/2 cup Coconut milk thick); 2 pieces Cloves (2 Cloves (Laung)); 1 piece Bay Leaves (1 Bay leaf (tej patta)); 1 piece Cinnamon Stick (1 inch Cinnamon Stick (Dalchini)); 0 pieces Table Salt (Salt to taste); 1 sprig Curry leaves (1 sprig Curry leaves); 2 tbsp Clarified Butter (2 tablespoons Ghee); 10 cloves Garlic (10 cloves Garlic); 2 pieces Ginger (2 inch Ginger); 1 cup Coconut (1 cup Fresh coconut grated); 1 tbsp Coriander Seed (1-1/2 tablespoon Coriander (Dhania) Seeds); 8 pieces Dried Red Chili (8 Dry Red Chillies or Kashmiri red chili variety); 1 tsp Cumin Seeds (1-1/2 teaspoon Cumin seeds (Jeera)); ¼ tsp Fenugreek Seed (1/4 teaspoon Methi Seeds (Fenugreek Seeds)); 1 tsp Black Peppercorns (1-1/2 teaspoon Whole Black Peppercorns); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); 20 g Tamarind (20 grams Tamarind)

A rich Mangalorean chicken curry made with a roasted masala paste of fresh coconut, spices, and tamarind, finished with two additions of coconut milk.

55 minIndian

Servings4

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Halal

Ingredients

For 4 servings

Chicken500 g · 500 grams Chicken cut into pieces
Yellow Onion2 pieces · 1 Onions sliced thin + 1 Onion chopped
Coconut Milk1 ½ cup · 1 cup Coconut milk thin + 1/2 cup Coconut milk thick
Cloves2 pieces · 2 Cloves (Laung)
Bay Leaves1 piece · 1 Bay leaf (tej patta)
Cinnamon Stick1 piece · 1 inch Cinnamon Stick (Dalchini)
Table Salt0 pieces · Salt to taste
Curry leaves1 sprig · 1 sprig Curry leaves
Clarified Butter2 tbsp · 2 tablespoons Ghee
Garlic10 cloves · 10 cloves Garlic
Ginger2 pieces · 2 inch Ginger
Coconut1 cup · 1 cup Fresh coconut grated
Coriander Seed1 tbsp · 1-1/2 tablespoon Coriander (Dhania) Seeds
Dried Red Chili8 pieces · 8 Dry Red Chillies or Kashmiri red chili variety
Cumin Seeds1 tsp · 1-1/2 teaspoon Cumin seeds (Jeera)
Fenugreek Seed¼ tsp · 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
Black Peppercorns1 tsp · 1-1/2 teaspoon Whole Black Peppercorns
Ground Turmeric½ tsp · 1/2 teaspoon Turmeric powder (Haldi)
Tamarind20 g · 20 grams Tamarind

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Steps

1To start preparing this Mangalorean Kori Gassi recipe, wash the chicken pieces well. Add 1 teaspoon salt, mix well. Cover and let it sit for 15 minutes. Meanwhile, get prep with all the other ingredients.
2In a Kadai/Pan add 1 teaspoon ghee. Roast coriander seeds, cumin seeds, dried red chilies, peppercorns one by one until fragrant. Once roasted remove from pan and set aside to cool.
3Once all spices are roasted, into the same pan, add sliced onions, garlic, and ginger and roast until onions start to turn brown.
4Now add fresh grated coconut tamarind ball, and continue to roast until coconut start to turn golden brown. Remove from pan and set it aside.
5Once all the roasted spices and onion-coconut mix has cooled, add them all to a blender and blend into smooth paste by adding little water.
6Now add remaining ghee and saute with the remaining slices till fragrant. Add sliced onions and sauté for a minute. Add curry leaves, mix well.
7Add the ground masala paste and cook until oil/ghee separates from the sides of the pan.
8Add the chicken pieces and give it a good mix to ensure all chicken is coated uniformly with the masala. Cook for 5 minutes with constant stirring.
9Now add thin coconut milk and salt to taste, bring it to boil Reduce flame to medium, cover and cook until chicken well done.
10Once chicken is cooked well, add thick coconut milk, reduce to simmer. Wait for a minute or two and turn off the flame. Do not let the curry come to boil again, once you add thick coconut milk, if you boil it the milk will curdle.
11Break some Kori rotti into a plate. Pour generous amount Kori Gassi (chicken curry) with some chicken pieces over the rotti. Let it soak for 5 to 7 minutes. Enjoy the soggy pieces of Kori rotti with the Kori Gassi like the way it is eaten traditionally!
12Serve Kori Gassi Recipe as a Sunday meal along with Kori Rotti or Mangalorean Neer Dosa Recipe, and Chicken Ghee Roast Recipe - Chicken Dry Roast Recipe by the side.