Authentic Mangalorean Kori Gassi
A fragrant and fiery chicken curry from the coastal region of Karnataka, rich with freshly ground roasted spices and creamy coconut milk. This traditional delicacy pairs wonderfully with piping hot neer dosa or steamed rice.
70min
Total Time
4
Servings
Mangalorean
Cuisine
Recipe
1
Dry roast coriander seeds, cumin seeds, fenugreek seeds, and dry red chillies in a pan until aromatic, then set aside to cool.
2
Grind the roasted spices along with fresh grated coconut, half of the shallots, tamarind, and a little water to a very smooth paste.
3
Heat coconut oil in a heavy-bottomed pan, add remaining sliced shallots, crushed garlic, ginger, and curry leaves, and sauté until golden brown.
4
Add the chicken pieces and turmeric powder, cooking on medium-high heat until the chicken changes color and releases its juices.
5
Pour in the ground coconut masala paste and mix well with the chicken, adding salt and sufficient water to achieve a medium-thick gravy consistency.
6
Cover and simmer on low heat for 25 to 30 minutes until the chicken is tender and the oil floats to the surface.
7
Serve hot with traditional neer dosa or boiled red rice.
Ingredients
700g chicken, cut into medium pieces
1 cup fresh grated coconut
6-8 dry Byadagi chillies
2 tbsp coriander seeds
1 tsp cumin seeds
1/2 tsp fenugreek seeds
6-8 small shallots
4-5 cloves garlic
1 inch piece ginger
1 small ball tamarind
1/2 tsp turmeric powder
2 tbsp coconut oil
1 sprig curry leaves
Salt to taste
*This AI-generated recipe may contain inaccuracies.