Mangalorean Chicken Curry (Kori Gassi)

Name: Mangalorean Chicken Curry (Kori Gassi)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 600 g chicken; 200 g coconut; 1 tbsp oil; 10 long red chillies; 1 tsp whole peppercorns; 1 tsp cumin seeds; 2 tbsp coriander seeds; 1/2 tsp turmeric powder; 2 tsp tamarind; 2 tbsp oil; 1/4 tsp cumin seeds; 50 g onion; few curry leaves

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4.9

141 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
4 servings
Course
Main Course
Cuisine
Indian

Mangalorean Chicken Curry (Kori Gassi)

Iris Warren

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

600 g chicken boneless, cut into 1/2 inch cubes
200 g coconut fresh grated
1 tbsp oil to fry the spices
10 long red chillies prefarebly Bydagi if not Kashmiri
1 tsp whole peppercorns
1 tsp cumin seeds
2 tbsp coriander seeds
1/2 tsp turmeric powder
2 tsp tamarind

FOR TEMPERING

2 tbsp oil or ghee clarified butter
1/4 tsp cumin seeds
50 g onion finely diced
few curry leaves

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Instructions

Heat 1 tbs oil in a pan and fry the red chillies, remove to a clean bowl.
In the same pan, fry separately the pepper corn, cumin seeds and corriander seeds. Remove to the same bowl.
Put this roasted spices in a grinder or food processor along with the grated coconut and grind to a smooth paste, adding little water from time to time.
Remove and keep aside.
Heat the Oil or Ghee in a deep pan and add cumin seeds when splatters add finely chopped onion and fry till golden brown.
Add curry leaves, turmeric powder and stir.
Add ground spices (coconut masala) and stir to mix.
Add one cup water together with extracted tamarind pulp, add salt to taste.
Bring it to boil and simmer for 15-20 minutes until the raw smell of the masala disappears.
Add the chicken cubes and stir and simmer until the chicken is cooked and the gravy is fairly thick.
Note : This recipe is for medium spicy eater, you can reduce or increase the chillies to your tolerance of chillies!!