Mangalorean Chicken Curry (Kori Gassi)
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Indian
Mangalorean Chicken Curry (Kori Gassi)
Description
This authentic Mangalorean chicken curry highlights a spice paste made by roasting red chilies, black peppercorns, cumin seeds, coriander seeds, and combining them with freshly grated coconut to form a smooth, thick paste. The curry base includes turmeric and tamarind pulp mixed into water to add color and tang. After tempering cumin seeds, diced onions, and curry leaves in neutral oil or ghee, the spice paste is added and cooked until fragrant. Chicken cubes are then simmered in the sauce until tender and the gravy thickens.
The curry achieves a medium level of spiciness, which can be adjusted by varying the amount or type of chili used. The fresh coconut and tamarind balance the heat with creaminess and acidity, making it a distinctive regional dish. The gravy is thick and aromatic, carrying deep roasted spice flavors with a hint of sourness from tamarind.
Mangalorean Chicken Curry is generally served hot, ideally with steamed rice or regional breads, integrating well into a South Indian meal. Adjust chili quantities for preferred heat levels.
Ingredients
- 600 g chicken boneless, cut into 1/2 inch cubes
- 200 g coconut fresh grated
- 1 tbsp neutral cooking oil to fry the spices, generic cooking oil
- 10 red chilli prefarebly Bydagi if not Kashmiri, long
- 1 tsp black peppercorns whole
- 1 tsp cumin seeds
- 2 tbsp coriander seeds
- 1/2 tsp turmeric powder
- 2 tsp tamarind
FOR TEMPERING
- 2 tbsp neutral cooking oil or ghee clarified butter, generic cooking oil
- 1/4 tsp cumin seeds
- 50 g onion finely diced
- curry leaves few
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!!
Notes
User Reviews
Overall Rating
4.9
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