Recipe: Appetizing Kori Gassi/ Mangalorean Chicken Curry

Kori Gassi/ Mangalorean Chicken Curry. Kori Gassi Recipe  is a traditional Mangalorean chicken curry made with coconut milk. The delicious curry has a base of coconut and red chilli, an absolute classic from the coastal region of Mangalore. In Tulu language, Chicken is called Kori and Gassi is known as curry.

Succulent pieces of chicken cooked in finely ground fresh coconut with spices. Serve with Neer Dosa or Nool puttu. I really want to be able to talk the language but I am so. You can have 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. Prepare 1/3 cup of Thick Coconut milk.
3. Prepare 1 of lemon sized Tamarind.
4. It's 3 tbsp of Oil.
5. It's 1/4 teaspoon of Turmeric.
6. It's 1 of Onion finely chopped.
7. Prepare 1/2 tsp of Salt.
8. It's 1 cup of Water.
9. You need 1 sprig of Curry Leaves.
10. Prepare as needed of Curry Leaves fried to Garnish.
11. You need to taste of Salt.
12. You need of To roast and grind.
13. Prepare 2 tbsp of Ghee.
14. It's 1 of small Onions sliced.
15. Prepare 4-5 of Garlic cloves.
16. It's 1/2 cup of grated Coconut.
17. It's 1/4 teaspoon of Fenugreek Seeds.
18. It's 7-8 of byadagi or dry Kashmiri Red Chilli.
19. Prepare 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. You need 3/4 teaspoon of Cumin seeds.

Kori Gassi - the signature chicken curry from Mangalorean Cuisine. Made with an exquisite blend of spices and coconut, this coastal delicacy is an ultimate crowd pleaser. Hello Foodies, Kori Gassi is a classic Mangalorean style Chicken curry. 'Kori' translates to 'chicken' and 'Gassi' means 'curry' in Tulu language. Kori gassi or Mangalorean chicken curry is a delectable dish from the coastal area of Mangalore in southern Karnataka.

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.

The traditional chicken gassi recipe combines succulent pieces of chicken in a delicious thick spicy curry with the flavours of creamy coconut milk, golden brown onions, a kori gassi masala paste made of roasted spices, and tangy tamarind. Kori gassi is a traditional Mangalorean Bunt's dish with a coconut based red curry. Here Kori means chicken and Gassi means curry. Mangalore is a hot coastal region. People in Mangalore love their spices and the coconut.