Home / Mangalorean / Homemade Kori Gassi Recipe - Mangalorean Traditional Chicken Curry With Coconut Milk
Homemade Kori Gassi Recipe - Mangalorean Traditional Chicken Curry With Coconut Milk
Dinner

Homemade Kori Gassi Recipe - Mangalorean Traditional Chicken Curry With Coconut Milk

This homemade Homemade Kori Gassi Recipe - Mangalorean Traditional Chicken Curry With Coconut Milk recipe is flavorful, easy to prepare and suitable for Dinner diets....

⏱️

20 Min Prep

🔥

40 Min Cook

🍽️

6 Servings

🥗

Non Vegeterian

Ingredients

  • 1 Onion - roughly chopped
  • 10 cloves Garlic - 10 cloves garlic
  • 12 Byadagi Dried Chillies - You can use 6 to 8 kashmiri chillies and 6 small red chillies)
  • 1 tablespoon Coriander (Dhania) Seeds
  • 1 teaspoon Cumin seeds (Jeera)
  • 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
  • 15 Whole Black Peppercorns
  • Tamarind - lemon sized
  • 1 cup Fresh coconut - grated
  • 1 tablespoon Ghee
  • 1 kg Chicken - cut into medium curry cut pieces
  • 1 Onion - finely sliced
  • Salt - to taste
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1 cup Coconut milk - thick
  • 1 cup Coconut milk - thin
  • 1 tablespoon Ghee
  • 1 inch Cinnamon Stick (Dalchini)
  • 3 Cloves (Laung)
  • 2 Cardamom (Elaichi) Pods/Seeds
  • 2 Curry leaves

Instructions

1
To begin making the Kori Gassi formula,  wash and cleanthe chicken pieces well.In a mixing dish, combine the chicken pieces along with table salt , swirl around well and set aside for 15 mins.Soak the tamarind ball in a dish of scalding moisture for 10 mins.In a heavy bottom pot, toss in 1 teaspoon ghee on low flame.
2
toast coriander seeds, cumin seeds, fenugreek seeds, dried red chillies, pepper corns one by one until fragrant.
3
Be careful to toast on a low flame so as not to char the spices.
4
Once roasted turn off the flame,remove from the pot and set aside to cool.In the same pot, toss in sliced onions, garlic and toast until onions start to turn brown.
5
Now toss in freshly grated coconut and continue to toast until coconut starts to turn golden brown.
6
Remove from pot and set it aside.Squeeze out the moisture from the tamarind and discard the seeds.
7
Once all the roasted spices and the bulb greens-coconut swirl around has cooled, toss in them all to a blender and liquidize into a seamless paste along with the tamarind moisture.Now toss in remaining ghee/ coconut oil to the pot on medium-low flame, toss in the cinnamon, cardamoms, cloves and saute until fragrant.
8
toss in sliced onions and sauté for a minute.Next toss in curry leaves, swirl around well.At this stage toss in  Kori Gassi Masala along with turmeric and toasty until oil separates from the sides of the pot.finally toss in the chicken pieces and give it a good swirl around so that the chicken is coated uniformly with the masala.
9
Continue stirring for 5 mins.
10
Now toss in thin coconut whole milk and table salt to palate, bring it to bring to a bubble gently.Reduce flame to medium, lid and toasty until chicken well done.
11
Once the chicken is cooked well, toss in thick coconut whole milk, reduce to bubble gently.
12
toasty for a minute or two and turn off the flame.
13
Do not let the curry come to bring to a bubble gently as the coconut whole milk might curdle.Traditionally it is served with Kori Rotti, a authentic and one-of-a-kind crackling flatbread made from rice dusting masala condiment.enjoy Kori Gassi formula along with Neer Dosa and Beetroot Pachadi for your weekday dinner.

Recipe Information

Cuisine
Mangalorean
Course
Dinner
Diet
Non Vegeterian
Total Time
60 mins

Recipe Time chart

Preparation Time

20 mins

Cooking Time

40 mins

Total Time

60 mins
#mangalorean #dinner #nonvegeterian
Author

Master Chef

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