Kori Gassi (Mangalorian Chicken Curry)

Kori Gassi (Mangalorian Chicken Curry)

I got the first taste of this delicious dish last week at a restaurent in Bangalore. I was disappointed to not find a recipe for this on CT so, thought i'll give it a shot. Found the recipe on the web, but I did alter the technique a little but to my convenience.

Kori Gassi (Mangalorian Chicken Curry)I got the first taste of this delicious dish last week at a restaurent in Bangalore. I was disappointed to not find a recipe for this on CT so, thought i'll give it a shot. Found the recipe on the web, but I did alter the technique a little but to my convenience.

Summary

Rate it!0050
  • Coursemain course
  • Cuisinesouth indian
  • Yield4 servings 4 serving
  • Cooking Time45 minutesPT0H45M
  • Total Time45 minutesPT0H45M

Ingredients

Chicken
1/2 kilogram
Medium sized onion, chopped
1
Crushed garlic
1 tablespoon
Coconut milk
1 cup
Tamarind water
Salt
to taste
Curry leaves
Vegetable oil,
as required
To fry
Medium sized onion, chopped
1
Mustard seed
1 tablespoon
Tomato, finely chopped
1
Garlic
2 tablespoons
Turmeric powder
1 tablespoon
Bay leaf
Curry leaf
Black pepper
1 tablespoon
To dry roast
Coriander seed
2 tablespoons
Cumin seeds
1 tablespoon
Fennel seeds
1 tablespoon
Poppy seed
1/2 tablespoon
Clove
2
Cinnamon
2
Dry red chilli
12
Coconut - grated,
1 cup

Steps

  1. Dry roast (no oil, just roast them in a Kadai) the ingredients. I roasted the grated coconut and the red chillies separately. Keep them aside to cool.
  2. Heat some oil in the pan and add mustard seeds, let it splutter. Then, add garlic, turmeric powder, curry leaves and chopped onions in that order. Stir well till the onions turn brown on the edges.
  3. Add chopped tomatos, salt and stir well. When cooked, add crushed black pepper and mix well to make into a fine mixture. Let it cool.
  4. Grind the dry fried ingredients and the fried ingredients and bring to a fine paste using a blender. Add water and tamarind water for the required consistancy. I made a fine paste without adding the roasted coconut first, kept aside half of that paste for cooking, and added the coconut to the remaining mixture and made another fine paste.
  5. In a deep kadai, heat  oil and add onions and crushed garlic. Add salt as required. When the onions turn brown, add curry leaves. Then add the chicken pieces with some water. Close the lid and let it cook for 5-10 minutes.
  6. Add the first paste to the chicken and let it cook for 3 minutes.
  7. Add the remaining paste (the one with coconut) to the mixture and cook for another 3 minutes.
  8. Lastly, add coconut milk, close the lid and let it cook in low heat for 5 minutes.
  9. Serve it hot with rice or Neer dosai.