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Kori Gassi is an authentic and delicious #ChickenCurry from the lands of Mangalore. This #KoriGassi is made using chicken, coconut, kashmiri chilli, and coconut milk. You can now make this #MangaloreanChickenCurry with Cookd’s simple recipe and serve it hot. Do try this recipe and share your feedback with us.
Kori Gassi Recipe:
Masala Paste:
Oil - 1 tbsp + 1 tbsp
Byadgi Chilli/Kashmiri Chilli - 15 nos
Coriander Seeds - 2 tbsp
Fennel Seeds - 1 tbsp
Cumin Seeds - 2 tsp
Fenugreek Seeds - ¼ tsp
Clove - 5 nos
Onion (sliced) - 1 Cup
Garlic - 10 Cloves
Coconut (grated) - ½ Cup
Other Ingredients:
Ghee - 3 tbsp
Curry Leaves - 20 nos
Onion (chopped) - 1 Cup
Tomato (chopped) - 1 Cup
Chicken (curry cut) - 1 kg
Turmeric Powder - ½ tsp
Salt - 2 ½ tsp
Water - 3 Cups
Tamarind Water - ¼ Cup
Coconut Milk - 1 Cup
Cooking Instructions:
1. Heat oil in a pan and roast the chillies on low flame until they turn crisp. Remove it onto a plate.
2. Add coriander seeds, fennel seeds, cumin seeds, fenugreek seeds and clove to the pan. Roast until it turns aromatic. Remove it from the pan.
3. Pour more oil into the pan. Add onion and garlic, saute until translucent. Add the coconut and saute until it turns golden brown.
4. Grind all the roasted ingredients into a smooth paste, adding water as required.
5. Heat ghee in a pot and add curry leaves and onions.
6. Once the onion turns golden brown, add the tomatoes and saute until mushy.
7. Add the chicken along with salt and turmeric powder. Saute on high heat for 2 minutes.
8. Add hot water and bring it to a boil. Cover and cook for 10 minutes on medium-low heat.
9. Add the prepared spice paste and cook for 10 minutes or until the chicken is completely cooked. Add the tamarind water.
10. Add the coconut milk. Turn off the heat as soon as it comes to a simmer.
Cooking Tips:
1. The ghee can be substituted with coconut oil.
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