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Kori Gassi

Yields4 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins

Kori 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.

 500 g Chicken
 125 g Onion
 5 g Whole garam masala
 1 Curry leaves sprig
 1 cup Coconut milk
 50 ml Coconut oil
 Salt to taste
For roasting and grinding
 1 cup Grated coconut
 810 Red chilly
 30 g Ginger
 50 g Shallots
 30 g Garlic
 1 tsp Coriander seeds
 1 tsp Cumin seeds
 ½ tsp Methi seeds
 1 tsp Black pepper
 1 tbsp Turmeric
 15 g Tamarind
 2 tbsp Coconut oil
For tempering
 1 tbsp Coconut oil
 3 Red chilli
 1 Curry leaves sprig
 ½ tsp Turmeric powder
 1 tsp Kashmiri chilli powder
1

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.

2

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.

3

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.

4

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.

Nutrition Facts

Servings 4