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

Ingredients:

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 –

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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

Method:

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

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

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

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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.

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

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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.

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

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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.

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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.

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

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