Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, kori gassi/ mangalorean chicken curry. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Kori Gassi is an authentic Mangalorean chicken curry made in a coconut and red chilli based curry. This coastal delicacy is best eaten with Rotti- a traditional and unique crispy flatbread made from rice flour, the entire meal is called Kori Rotti. Homemade Kori Gassi - Mangalorean style chicken curry is ready. Its traditionally served with Kori Rotti or Neer Dosa.
Kori Gassi/ Mangalorean Chicken Curry is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Kori Gassi/ Mangalorean Chicken Curry is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have kori gassi/ mangalorean chicken curry using 23 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Kori Gassi/ Mangalorean Chicken Curry:
- Make ready 500 grams curry cut Chicken
- Make ready 1/3 cup Thick Coconut milk
- Take 1 lemon sized Tamarind
- Take 3 tbsp Oil
- Get 1/4 teaspoon Turmeric
- Take 1 Onion finely chopped
- Prepare 1/2 tsp Salt
- Make ready 1 cup Water
- Get 1 sprig Curry Leaves
- Make ready as needed Curry Leaves fried to Garnish
- Make ready to taste Salt
- Take To roast and grind
- Prepare 2 tbsp Ghee
- Make ready 1 small Onions sliced
- Make ready 4-5 Garlic cloves
- Make ready 1/2 cup grated Coconut
- Prepare 1/4 teaspoon Fenugreek Seeds
- Get 7-8 byadagi or dry Kashmiri Red Chilli
- Get 1.5 teaspoon Coriander seeds
- Take 1 teaspoon black Peppercorns
- Take 1 inch Cinnamon stick
- Make ready 3 Cloves
- Take 3/4 teaspoon Cumin seeds
Kori ghassi or Mangalorean Chicken Curry is a typical bunt style of making chicken gravy. It is rich with coconut paste and coconut milk and a balanced mix of spices and whole garam masala. The gravy makes a good combination with neer dosa,kori rotti,pundi and also rice. I would say this is a must try recipe for all the non-vegetarians 🙂 !
Instructions to make Kori Gassi/ Mangalorean Chicken Curry:
- Soak tamarind in 1/4 cup water for 20 minutes. squeeze pulp and discard the waste
- Marinate chicken with turmeric and 1/2 teaspoon salt for 20 minutes
- Roast fenugreek seeds until golden brown
- Add dry spices, roast over low heat until aromat. keep it aside
- In same pan, melt ghee, add onions and garlic. saute until onions are tender
- Allow the mixture to cool completely
- Grind coconut with spices and onions, garlic and adequate water to form smooth paste
- Heat oil in a pan, add onions and saute until golden brown
- Add marinated chicken. stir fry on high heat for 2-3 minutes
- Cover and cook for 5-6 minutes, stirring occasionally
- Add ground paste, curry leaves and salt. mix well
- Cover and cook for 8-10 minutes stirring occasionally
- Add water and tamarind pulp. check for salt. mix well
- Cover and cook until chicken is cooked
- Add coconut milk and stir. switch off. do not cook after adding coconut milk
- Garnish with fried curry leaves and serve hot with rice, dosa or chapati
The gravy makes a good combination with neer dosa,kori rotti,pundi and also rice. I would say this is a must try recipe for all the non-vegetarians 🙂 ! Kori Gassi A hugely popular Chicken curry from Mangalore, India. The Recipe Intro includes Video on how to make this tasty curry. Kori Gassi is Chicken Curry from Mangalore region from southern India.
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