Kori Gassi Chicken Curry
A traditional Mangalorean Bunt community signature dish of chicken curry made with coconut milk, Jeera, peppercorns. The ideal dish for your next Sunday dinner.
Servings - 5
Difficulty Level - Medium
Preparation Time - 1 Hour
Cook Time - 1 Hour
For the Masala Paste
- 10 gm / 2 tbsp Mastercook Dhania
- 3 gm / 1.5 tsp Mastercook Jeera
- ½ / 4 no’s Mastercook Peppercorns
- 5 no’s Dry Byadagi Chillies
- ½ gm / ¼ tsp Turmeric Powder
- 30 gm / 2 tbsp Grated Coconut
- 7 gm / 3 cloves Garlic
- 5 gm / small ball size tamarind
- 1 kg Chicken, curry cut
- 120 gm / 2 large onions, sliced
- 50 gm / 2.5 tbsp Ghee
- ½ coconut grated.
- Wash and drain the chicken and marinate in a little Salt and turmeric powder. Set aside
- Roast the ingredients mentioned under Masala paste, except the turmeric powder and tamarind.
- Once well roasted, add to a grinder or blender along with the turmeric and tamarind.
- Grind to a fine paste and set aside.
- Prepare 2 extracts (thin and thick) of coconut milk with the ½ grated coconut and set aside.
- In a pot, add the ghee and once it is hot, add the sliced onions, fry until golden.
- Add half the ground masala, along with the thin extract of coconut milk and chicken.
- Allow the chicken to cook in the gravy.
- Once cooked, add the remaining half of the masala, thick extract of coconut milk and salt to taste.
- Bring to a boil and turn off the flame. Serve Hot.
Tips for Cooking
- If you do not have fresh coconut, you may use desiccated coconut for the masala and coconut milk powder for the thick and thin extract.
- Do not boil the gravy for too long after adding the thick extract, once it has come to the boil, turn off the flame immediately, or else the coconut milk may split.
- Using homemade ghee is ideal for this recipe as it lends to its flavor and aroma. But you may use storebought as well without any issue.