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Kori Gassi Recipe - Mangalorean Traditional Chicken Curry With Coconut Milk

Kori Gassi Recipe - Mangalorean Traditional Chicken Curry With Coconut Milk

By Admin
Prep Time Total in 60 M
Course Dinner
Cuisine Mangalorean
Diet Non Vegeterian

Kori Gassi Recipe  is a traditional Mangalorean chicken curry made with coconut milk. The delicious curry has a base of coconut and red chilli, an absolute classic from the coastal region of Mangalore. In Tulu language, Chicken is called Kori and Gassi is known as curry. This curry has a lovely blend of different fragrant spices, which is quite unique to Mangalorean cultural and heritage. 

Ingredients

  • For Kori Gassi Masala
  • 1 Onion
  • roughly chopped
  • 10 cloves Garlic
  • 10 cloves garlic
  • 12 Byadagi Dried Chillies
  • You can use 6 to 8 kashmiri chillies and 6 small red chillies)
  • 1 tablespoon Coriander (Dhania) Seeds
  • 1 teaspoon Cumin seeds (Jeera)
  • 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
  • 15 Whole Black Peppercorns
  • Tamarind
  • lemon sized
  • 1 cup Fresh coconut
  • grated
  • 1 tablespoon Ghee
  • For the curry
  • 1 kg Chicken
  • cut into medium curry cut pieces
  • 1 Onion
  • finely sliced
  • Salt
  • to taste
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1 cup Coconut milk
  • thick
  • 1 cup Coconut milk
  • thin
  • For tempering:
  • 1 tablespoon Ghee
  • 1 inch Cinnamon Stick (Dalchini)
  • 3 Cloves (Laung)
  • 2 Cardamom (Elaichi) Pods/Seeds
  • 2 Curry leaves

Instructions

Step 1

To begin making the Kori Gassi Recipe,  wash and cleanthe chicken pieces well

Step 2

In a mixing bowl, combine the chicken pieces along with salt , mix well and set aside for 15 minutes

Step 3

Soak the tamarind ball in a bowl of hot water for 10 minutes

Step 4

In a heavy bottom pan, add 1 teaspoon ghee on low flame

Step 5

Roast coriander seeds, cumin seeds, fenugreek seeds, dried red chillies, pepper corns one by one until fragrant

Step 6

Be careful to roast on a low flame so as not to burn the spices

Step 7

Once roasted turn off the flame,remove from the pan and set aside to cool

Step 8

In the same pan, add sliced onions, garlic and roast until onions start to turn brown

Step 9

Now add freshly grated coconut and continue to roast until coconut starts to turn golden brown

Step 10

Remove from pan and set it aside

Step 11

Squeeze out the water from the tamarind and discard the seeds

Step 12

Once all the roasted spices and the onion-coconut mix has cooled, add them all to a blender and blend into a smooth paste along with the tamarind water

Step 13

Now add remaining ghee/ coconut oil to the pan on medium-low flame, add the cinnamon, cardamoms, cloves and saute until fragrant

Step 14

Add sliced onions and sauté for a minute

Step 15

Next add curry leaves, mix well

Step 16

At this stage add  Kori Gassi Masala along with turmeric and cook until oil separates from the sides of the pan

Step 17

finally add the chicken pieces and give it a good mix so that the chicken is coated uniformly with the masala

Step 18

Continue stirring for 5 minutes

Step 19

Now add thin coconut milk and salt to taste, bring it to boil

Step 20

Reduce flame to medium, cover and cook until chicken well done

Step 21

Once the chicken is cooked well, add thick coconut milk, reduce to simmer

Step 22

Cook for a minute or two and turn off the flame

Step 23

Do not let the curry come to boil as the coconut milk might curdle

Step 24

Traditionally it is served with Kori Rotti, a traditional and unique crispy flatbread made from rice flour

Step 25

Serve Kori Gassi Recipe along with Neer Dosa and Beetroot Pachadi for your weekday dinner

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