Authentic Mangalorean Kori Ghassi with Warm Pathare
Indulge in a rich, aromatic Mangalorean chicken curry infused with roasted spices and fresh coconut milk. This coastal delicacy offers a symphony of bold flavors that pair wonderfully with soft rice crepes.
75min
Total Time
4
Servings
Mangalorean
Cuisine
Recipe
1
Dry roast the coriander seeds, cumin seeds, fenugreek seeds, and dried red chilies until fragrant, then set aside.
2
Grind the roasted spices together with grated coconut, shallots, garlic, ginger, and tamarind into a smooth paste using a little water.
3
Heat coconut oil in a heavy-bottomed pan and sauté the sliced onions and curry leaves until translucent.
4
Add the chicken pieces and turmeric powder, cooking for about 5 minutes until the chicken changes color.
5
Pour in the ground spice paste and thin coconut milk, bringing the mixture to a gentle boil.
6
Cover and simmer on medium heat until the chicken is tender and cooked through.
7
Lower the heat, pour in the thick coconut milk, season with salt, and simmer gently for another 3 minutes without letting it boil.
8
Serve hot alongside freshly prepared warm pathare or rice crepes.
Ingredients
500g chicken, cut into pieces
1 cup freshly grated coconut
6-8 dried Kashmiri red chilies
1 tbsp coriander seeds
1 tsp cumin seeds
1/2 tsp fenugreek seeds
4-5 small shallots
4 cloves garlic
1-inch piece ginger
1 small ball tamarind
1/2 tsp turmeric powder
2 tbsp coconut oil
1 large onion, finely sliced
1 sprig curry leaves
Salt to taste
Thin and thick coconut milk
*This AI-generated recipe may contain inaccuracies.