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Mangalorean Chicken Curry (Kori Gassi)
4.9 from 141 votes

Mangalorean Chicken Curry (Kori Gassi)

Mangalorean Chicken Curry, also known as Kori Gassi, features boneless chicken pieces cooked in a rich coconut and roasted spice paste with tamarind for tanginess. The dish combines red chilies, black pepper, cumin, and coriander seeds ground with fresh grated coconut to create a thick, aromatic sauce. A tempering with cumin, onions, and curry leaves builds depth, resulting in a flavorful medium-spicy curry.

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

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

    Cup of Yum
  1. Heat 1 tbs oil in a pan and fry the red chillies, remove to a clean bowl.
  2. In the same pan, fry separately the pepper corn, cumin seeds and corriander seeds. Remove to the same bowl.
  3. 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.
  4. Remove and keep aside.
  5. Heat the Oil or Ghee in a deep pan and add cumin seeds when splatters add finely chopped onion and fry till golden brown.
  6. Add curry leaves, turmeric powder and stir.
  7. Add ground spices (coconut masala) and stir to mix.
  8. Add one cup water together with extracted tamarind pulp, add salt to taste.
  9. Bring it to boil and simmer for 15-20 minutes until the raw smell of the masala disappears.
  10. Add the chicken cubes and stir and simmer until the chicken is cooked and the gravy is fairly thick.
  11. Note : This recipe is for medium spicy eater, you can reduce or increase the chillies to your tolerance of chillies!!

Notes