Kori Gassi (Mangalorean Chicken Curry)

Kori Gassi (Mangalorean Chicken Curry)

Kori Gassi is Chicken Curry from Mangalore region from southern India. It is a coconut base curry where chicken is cooked in paste made up of coconut, Byadagi red chilies and whole spices. In Tulu language Kori means Chicken and gassi means curry. For that gorgeous red color they use special Byadagi red chilies, it gives rich red color but not spicy at all. Kori Gassi traditionally served with Kori Rotti that is a very fine crispy flatbread made from rice flour, but it also taste amazing with white rice or neer dosa.

Ingredients:

500 g chicken on bone

1 cup coconut

15-20 red chilies

½ tsp peppercorns

1 tsp cumin seeds

2 tbsp coriander seeds

¼ tsp fenugreek seeds

1+1/2 medium onion chopped

8-10 garlic cloves

4-5 curry leaves

100 gm coconut milk

juice of ½ lemon

1 tsp turmeric powder

1 tsp Kashmiri chili powder

½ tsp clove powder

½ tsp cinnamon powder

Salt as per taste

Ghee

Instruction:

1. Marinate chicken with turmeric, red chili powder and salt; keep it aside for 15-20 minutes.

2. In a pan heat up 1 tbsp ghee and roast red chilies, coriander seeds, cumin seeds, peppercorns, fenugreek seeds for few seconds. Take it out and it keep aside.

3. Add onion and garlic in same pan and sauté for a minute; add grated coconut and sauté for another one minute. Take out and mix with red chilies and spices mix. Grind everything together with water and make very fine paste.

4. Heat up another pan and add 2 tbsp ghee. Add curry leaves sauté a bit and add marinated chicken, roast on high flame for 1 minute. Cover and cook on medium heat for another 2-3 minutes.

5. Add ground coconut and red chili paste and mix very well. Cover and cook for a minute. Add half-cup water and cook chicken completely.

6. Once chicken cook add juice of half lemon and salt, mix well.

7. In another pan heat up 1 tbsp ghee for tempering or Tadaka. Add mustered seeds, once it spluttered add finely chopped half onion, when onion turns brown add clove powder and cinnamon powder, sauté for few seconds and pour Tadaka into chicken curry. Cover and cook for 2-3 minutes on low heat.

8. Serve with kori roti or rice.