AuthorChef Soju PhilipKori Gassi- The Mangalorean chicken curry reminds me of my college days over there. Been there were for three years for pursuing my Hotel management, I am familiar with many Mangalorean dishes and love it. Mangalore cuisine has a strong significance with Kerala cuisine as it shares the border. Coconut in various forms used in many recipes. Spices were roasted and powdered to get the real homely tastes. the city has a wide range of non vegetarian dishes and the neighboring town of Uduppi shares one of the best South Indian vegetarian cuisine.
Kori Gassi originated from the Bunt community of Mangalore. The typical local red chilly -Byadagi chiilly roasted along with ginger, garlic, whole spices, and coconut, and simmering the chicken in the ground paste of this masala and finishes by creamy coconut milk, Kori Gassi will will win you heart easily. Typically served with a crispy rice roti, both combined known as Kori Roti. This dish has depth of flavors and taste and I always like to dine when i am offered it.
Clean, cut the chicken into small pieces, wash well and drain. marinate with little turmeric and salt and keep aside.
Peel onions and chop it.
Peel ginger and slice, peel garlic.
Heat a pan, pour little oil and fry the chillies, coriander, cumin, methi, pepper for a while till the aroma arises. Remove ad cool.
Add remaining oil in the pan, saute ginger, garlic, shallots.Add grated coconut and fry till golden brown in color.Add turmeric, fry for a while and remove.
Mix all together in a blender along with tamarind and make into a coarse paste.
Heat coconut oil in a kadai, splutter whole garam masala, curry leaves, green chilli and add the chopped onions. Saute till the onions turn golden brown and add the marinated chicken, fry for a while.
Add the ground masala and half cup of water, salt and simmer in low flame till chicken is almost done.
Pour the coconut milk, mix well , heat for a while and remove.
Heat coconut oil, splutter curry leaves, red chilly, add the turmeric powder and chilly powder , quick fry for a second and pour over the curry.
Ingredients
Directions
Clean, cut the chicken into small pieces, wash well and drain. marinate with little turmeric and salt and keep aside.
Peel onions and chop it.
Peel ginger and slice, peel garlic.
Heat a pan, pour little oil and fry the chillies, coriander, cumin, methi, pepper for a while till the aroma arises. Remove ad cool.
Add remaining oil in the pan, saute ginger, garlic, shallots.Add grated coconut and fry till golden brown in color.Add turmeric, fry for a while and remove.
Mix all together in a blender along with tamarind and make into a coarse paste.
Heat coconut oil in a kadai, splutter whole garam masala, curry leaves, green chilli and add the chopped onions. Saute till the onions turn golden brown and add the marinated chicken, fry for a while.
Add the ground masala and half cup of water, salt and simmer in low flame till chicken is almost done.
Pour the coconut milk, mix well , heat for a while and remove.
Heat coconut oil, splutter curry leaves, red chilly, add the turmeric powder and chilly powder , quick fry for a second and pour over the curry.
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