Recipe: Delicious Kori Gassi/ Mangalorean Chicken Curry

Kori Gassi/ Mangalorean Chicken Curry. The first time I had chicken kori rotti, I was expecting a light, coconutty curry, but man, this one's so spicy and addictive. I can eat Mangalorean food EVERY day. The ghee roast is obviously sensational and I make a mean ghee roast (recipe coming up soon) and then there's the fish fry which.

Homemade Kori Gassi - Mangalorean style chicken curry is ready. Its traditionally served with Kori Rotti or Neer Dosa. But it goes well with Aapam, Idiyappam and Idli. You can cook Kori Gassi/ Mangalorean Chicken Curry using 23 ingredients and 16 steps. Here is how you cook it.

Ingredients of Kori Gassi/ Mangalorean Chicken Curry

1. Prepare 500 grams of curry cut Chicken.
2. You need 1/3 cup of Thick Coconut milk.
3. It's 1 of lemon sized Tamarind.
4. You need 3 tbsp of Oil.
5. Prepare 1/4 teaspoon of Turmeric.
6. It's 1 of Onion finely chopped.
7. It's 1/2 tsp of Salt.
8. It's 1 cup of Water.
9. Prepare 1 sprig of Curry Leaves.
10. Prepare as needed of Curry Leaves fried to Garnish.
11. It's to taste of Salt.
12. You need of To roast and grind.
13. Prepare 2 tbsp of Ghee.
14. Prepare 1 of small Onions sliced.
15. You need 4-5 of Garlic cloves.
16. You need 1/2 cup of grated Coconut.
17. You need 1/4 teaspoon of Fenugreek Seeds.
18. You need 7-8 of byadagi or dry Kashmiri Red Chilli.
19. It's 1.5 teaspoon of Coriander seeds.
20. You need 1 teaspoon of black Peppercorns.
21. It's 1 inch of Cinnamon stick.
22. It's 3 of Cloves.
23. Prepare 3/4 teaspoon of Cumin seeds.

Add the chicken cubes and stir and simmer until the chicken is cooked and the gravy is fairly thick. This recipe is for medium spicy eater, you can For example - Black Cod, Asparagus and Beans and Ethnic dishes would be - Mangalorean Chicken Curry, Fish in Banana Leaf, Avial, Masala Dosa. Kori Ghassi - Chicken Ghassi - Mangalorean Coconut Chicken Curry. Kori Ghassi is a beautiful, delicious coastal Indian Mangalorean curry.

Kori Gassi/ Mangalorean Chicken Curry step by step

1. Soak tamarind in 1/4 cup water for 20 minutes. squeeze pulp and discard the waste.
2. Marinate chicken with turmeric and 1/2 teaspoon salt for 20 minutes.
3. Roast fenugreek seeds until golden brown.
4. Add dry spices, roast over low heat until aromat. keep it aside.
5. In same pan, melt ghee, add onions and garlic. saute until onions are tender.
6. Allow the mixture to cool completely.
7. Grind coconut with spices and onions, garlic and adequate water to form smooth paste.
8. Heat oil in a pan, add onions and saute until golden brown.
9. Add marinated chicken. stir fry on high heat for 2-3 minutes.
10. Cover and cook for 5-6 minutes, stirring occasionally.
11. Add ground paste, curry leaves and salt. mix well.
12. Cover and cook for 8-10 minutes stirring occasionally.
13. Add water and tamarind pulp. check for salt. mix well.
14. Cover and cook until chicken is cooked.
15. Add coconut milk and stir. switch off. do not cook after adding coconut milk.
16. Garnish with fried curry leaves and serve hot with rice, dosa or chapati.

This Malwani dish is simple and easy enough to cook but much to my delight tastes like you slaved over it! The curries there are served with simple steamed rice or Rice crispies. My husband is East + Anglo Indian and does not like coconut based curries too much. So I relish these curries only at my mum's place or cook them for parties that we throw (a novelty for my husband's family and our friends). A traditional chicken curry from Mangalore, Karnataka, popular among the Kannadigas.