Mangalorean Kori Gassi
A luscious Coastal Karnataka chicken curry simmered in a fragrant coconut gravy infused with Byadgi chillies, tamarind, and roasted spices. Pair it with crisp neer dosas or hot steamed rice for an authentic feast.
55min
Total Time
4
Servings
Mangalorean
Cuisine
Recipe
1
In a skillet, dry roast the dried red chillies, coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns on low heat until fragrant.
2
Add the grated coconut, sliced onion, garlic, and ginger to the pan and roast until the coconut turns lightly golden brown.
3
Allow the roasted mixture to cool, then blend with soaked tamarind, turmeric powder, and a splash of water into a smooth, rich paste.
4
Heat coconut oil in a heavy-bottomed pot, add curry leaves and finely chopped onions, and cook until translucent.
5
Add the chicken pieces and salt, stir-frying on medium heat for about 5 minutes until sealed.
6
Pour in the prepared spice paste along with thin coconut milk, mix thoroughly, and bring to a simmer.
7
Cover and cook on low heat for 20 minutes until the chicken is tender and cooked through.
8
Reduce heat, stir in the thick coconut milk, simmer gently for another 2 minutes without boiling, then remove from heat.
Ingredients
500g chicken, cut into curry pieces
1 cup freshly grated coconut
8 dried Byadgi red chillies
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
1 teaspoon black peppercorns
1/2 teaspoon turmeric powder
1 small ball tamarind, soaked in warm water
1 large onion, sliced
1 medium onion, finely chopped
6 cloves garlic
1 inch ginger
1 cup thin coconut milk
1/2 cup thick coconut milk
2 tablespoons coconut oil
1 sprig curry leaves
Salt to taste
*This AI-generated recipe may contain inaccuracies.