Kori Gassi 

Hugely popular Chicken curry from Mangalore, India. Mangalore Chicken Curry.

The Recipe Intro includes more info. 

Ingredients:

chicken (cut into small pieces) - boneless chicken breast  works well for this recipe as well		900 gms
coconut oil OR ghee, for nice flavor		3-4 Tbsp
of curry leaves		A good handful
red onion, sliced		3 medium
turmeric		¼ tsp
ripe and firm tomatoes		2 medium
salt (1-1 ½ tsp)		To taste,
tamarind solution (made by soaking 1 Tbsp tamarind pulp in 3 Tbsp of boiled -hot water and straining to get a concentrated solution)		2 Tbsp
coconut milk		150 ml plus 50 ml

For the Spice Paste:

coconut oil		2 Tbsp
mustard seeds		½ tsp
coriander seeds*		3 Tbsp
fennel seeds		1 tsp
cumin seeds		½ tsp
black peppercorns		¼ tsp
fenugreek		¹⁄8 tsp
dried red chillies (Kashmir chillies)*		10 - 15 mild
fresh coconut bits or grated coconut*		½ - ¾ cup
garlic, sliced		¼ cup
shallots, sliced		½ cup

* (These ingredients are vital in authentic Kori Gassi)

Tempering and garnish:

oil		½ tsp
of curry leaves		A small handful
fresh coriander leaves		As needed,

Method:

Make the Spice Paste:

1. Heat 2 Tbsp coconut oil in a heavy-based wok (Kadai).
2. Add the mustard seeds and allow to splutter.
3. Once they have spluttered completely, add the coriander seeds, fennel seeds, cumin seeds,  black peppercorns and fenugreek, one after the other. Stir and fry till fragrant.
4. Add the dried red chillies and fry till slightly changed in colour. (Careful that they do not turn black or the paste will be ruined).
5. Next, add the fresh coconut and stir-fry until light golden in colour.
6. Now add the garlic and shallots and sauté well.
7. Remove the wok from heat and allow to cool off. Later add all the ingredients to a blender with approximately 210 ml of water and grind/blend to a smooth paste.

 

Prepare the curry:

1. In a wide, heavy-based pot, add and heat 3-4 Tbsp ghee or coconut oil.
2. Add curry leaves and fry briefly. To this, add the sliced onion and sauté.
3. Add the turmeric powder and continue sautéing till the onions are lightly golden and significantly reduced in volume.
4. Now we can add the chicken. Toss well on high heat till the chicken turns white all over. Continue tossing until the chicken develops a light golden colour.
5. Tip in the tomatoes, stir through cook briefly on medium heat.
6. Add the prepared spice paste now and stir through. Bring to a simmer. Wash out the blender with a little water and add this as well.
7. At this point, you may add a little chilli powder if the curry needs some more colour and spiciness. (Optional).
8. Gently stir in the salt and tamarind solution.
9. Add 150 ml of coconut milk (freshly squeezed: the first extraction). Stir through.
10. Cover and cool on low heat for 10 minutes(boneless) – 15 minutes( bone-in) chicken.
11. Open and stir in the remaining 50 ml of dilute coconut milk. Return to a simmer.
12. Check if salt is sufficient. If the curry is too thick, add hot water to loosen it.
13. Temper: Fry the curry leaves in hot oil, and pour this over the curry. Garnish with fresh coriander leaves.

 

Kori Gassi

Key Ingredients: Spices, Shallots, Garlic, Dried Chillies, Coconut, Coconut milk, Onion, Tomato, Coconut Oil, Curry Leaves, Coriander Leaves, Salt. EAT AND TELL!!!

Let us know if you tried –  Kori Gassi