Mangalore chicken curry I Kori gassi recipe

Preparation Time : 30 mins Cooking Time : 30 mins Serves : 4

Mangalorean chicken curry is a traditional chicken curry which is popularly called as kori gasshi in local language thulu. It is a coconut-based curry, which is finger-licking good when served with kori rotti (dosa creep). It is an extremely flavorful chicken gravy in which spices are freshly roasted and grounded, then added to the curry


Chicken – 750 gms
To fry –
Onion – 2 medium chopped
Garlic – 8 pods
Byadgi chili – 5 no’s
Short chilies – 5 no’s
Coriander – 2 tsp
Cumin – 1 tsp
Fenugreek – 1/2 tsp
Peppercorns – 1/2 tsp
Clove – 2 no’s
Cinnamon – 1 small stick
Tamarind – marble-sized ball
Turmeric – 1/4 tsp
Coconut oil – 2 tsp (to fry)

To make coconut paste –


Coconut – 1/2 cup
Cashewnut – 6 whole
Cumin – 1/4 tsp
Garlic – 3 to 4 pods
Other ingredients – 
Onion – 1 small chopped
Coriander – 1 small bunch chopped
Curry leaves – few leaves chopped
Salt – 1 tbs



Rinse and clean the chicken, drains the water in it with a colander and keep ready.


Heat 1 tbs of coconut oil in a vessel/pan, when it is hot fry 1 chopped onion until it turns to light brown.


Add rinsed and cleaned chicken in it, add salt, cook until the water gets absorbed completely. Meanwhile, fry all the ingredients to grind.


Add 1 tsp of coconut oil in a pan, when it is hot fry coriander, chilies, cloves, cinnamon, on a medium flame until it turns to light brown. Once it is done remove and set aside on a plate. In the same pan fry onion until it turns light brown.


Then fry cumin, peppercorns, and fenugreek separately and set aside to cool.


Take a mixer jar to add fried onion, roasted spices, garlic, tamarind, and turmeric.  (add roasted cumin, fenugreek, and peppercorns finally to grind) Blend it to a smooth paste by adding the required amount of water.


Ensure the water in the chicken is absorbed completely, then add the ground paste.


Saute well for few secs, add 2 cups of water, stir as there are no lumps, bring it to boil, cook covered for 20 to 25 (until done) min on a medium flame.


Meanwhile, grind coconut, cashew nuts,  to a fine paste, once it is done add cumin and garlic and blend it together to a smooth paste and keep ready. Ensure the chicken is cooked then add ground coconut paste, stir, bring it to boil for 5 to 10 mins. Add chopped coriander and curry leaves.




Remove from the flame. Serve hot with Steamed Rice/Kori rotti, neer dosa, idli/ appam

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