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Kori Gassi Recipe - Mangalorean Traditional Chicken Curry With Coconut Milk
MangaloreanDinnerNon-Veg

Kori Gassi Recipe - Mangalorean Traditional Chicken Curry With Coconut Milk

A non-veg Mangalorean recipe with onion - roughly chopped, cloves garlic - cloves garlic, byadagi dried chillies - you can use 6 to 8 kashmiri chillies and 6 small red chillies). Ready in 1h, serves 6.

Curated byKavya Sharma🇮🇳

Calories
1015kcal
Estimated Cost
₹525-675
Carbs102g
Protein38g
Fats51g
Servings Scaler
6

Instructions

25 steps
  1. 1

    To begin making the Kori Gassi Recipe, wash and cleanthe chicken pieces well

    chicken - cut into medium curry cut pieces(1 kg)
  2. 2

    In a mixing bowl, combine the chicken pieces along with salt , mix well and set aside for 15 minutes

    chicken - cut into medium curry cut pieces(1 kg)salt - to taste
  3. 3

    Soak the tamarind ball in a bowl of hot water for 10 minutes

    tamarind - lemon sized
  4. 4

    In a heavy bottom pan, add 1 teaspoon ghee on low flame

    ghee(1 tablespoon)ghee(1 tablespoon)
  5. 5

    Roast coriander seeds, cumin seeds, fenugreek seeds, dried red chillies, pepper corns one by one until fragrant

    byadagi dried chillies - you can use 6 to 8 kashmiri chillies and 6 small red chillies)(12)coriander (dhania) seeds(1 tablespoon)cumin seeds (jeera)(1 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)
  6. 6

    Be careful to roast on a low flame so as not to burn the spices

  7. 7

    Once roasted turn off the flame,remove from the pan and set aside to cool

  8. 8

    In the same pan, add sliced onions, garlic and roast until onions start to turn brown

    onion - roughly chopped(1)cloves garlic - cloves garlic(10)onion - finely sliced(1)
  9. 9

    Now add freshly grated coconut and continue to roast until coconut starts to turn golden brown

    fresh coconut - grated(1 cup)coconut milk - thick(1 cup)coconut milk - thin(1 cup)
  10. 10

    Remove from pan and set it aside

  11. 11

    Squeeze out the water from the tamarind and discard the seeds

    coriander (dhania) seeds(1 tablespoon)cumin seeds (jeera)(1 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)tamarind - lemon sized
  12. 12

    Once all the roasted spices and the onion-coconut mix has cooled, add them all to a blender and blend into a smooth paste along with the tamarind water

    onion - roughly chopped(1)tamarind - lemon sizedfresh coconut - grated(1 cup)chicken - cut into medium curry cut pieces(1 kg)onion - finely sliced(1)coconut milk - thick(1 cup)coconut milk - thin(1 cup)
  13. 13

    Now add remaining ghee/ coconut oil to the pan on medium-low flame, add the cinnamon, cardamoms, cloves and saute until fragrant

    cloves garlic - cloves garlic(10)fresh coconut - grated(1 cup)ghee(1 tablespoon)chicken - cut into medium curry cut pieces(1 kg)coconut milk - thick(1 cup)coconut milk - thin(1 cup)ghee(1 tablespoon)inch cinnamon stick (dalchini)(1)cloves (laung)(3)cardamom (elaichi) pods/seeds(2)
  14. 14

    Add sliced onions and sauté for a minute

    onion - roughly chopped(1)onion - finely sliced(1)
  15. 15

    Next add curry leaves, mix well

    chicken - cut into medium curry cut pieces(1 kg)curry leaves(2)
  16. 16

    At this stage add Kori Gassi Masala along with turmeric and cook until oil separates from the sides of the pan

    turmeric powder (haldi)(1/2 teaspoon)
  17. 17

    finally add the chicken pieces and give it a good mix so that the chicken is coated uniformly with the masala

    chicken - cut into medium curry cut pieces(1 kg)
  18. 18

    Continue stirring for 5 minutes

  19. 19

    Now add thin coconut milk and salt to taste, bring it to boil

    fresh coconut - grated(1 cup)salt - to tastecoconut milk - thick(1 cup)coconut milk - thin(1 cup)
  20. 20

    Reduce flame to medium, cover and cook until chicken well done

    chicken - cut into medium curry cut pieces(1 kg)
  21. 21

    Once the chicken is cooked well, add thick coconut milk, reduce to simmer

    fresh coconut - grated(1 cup)chicken - cut into medium curry cut pieces(1 kg)coconut milk - thick(1 cup)coconut milk - thin(1 cup)
  22. 22

    Cook for a minute or two and turn off the flame

  23. 23

    Do not let the curry come to boil as the coconut milk might curdle

    fresh coconut - grated(1 cup)chicken - cut into medium curry cut pieces(1 kg)coconut milk - thick(1 cup)coconut milk - thin(1 cup)curry leaves(2)
  24. 24

    Traditionally it is served with Kori Rotti, a traditional and unique crispy flatbread made from rice flour

  25. 25

    Serve Kori Gassi Recipe along with Neer Dosa and Beetroot Pachadi for your weekday dinner

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