Kori Gassi or manglorean style chicken curry is a traditional and popular dish made with an array of aromatic spices, chillies, curry leaves, tamarind and coconut milk – having loads of depth, flavour and aroma.
The use of fresh coconut and spices is important in preparing this curry. The coconut and spices are first dry roasted separately and blended together into a fine smooth paste. Towards end of the curry, fresh coconut milk is added to enhance its taste. A delicate combination and sweetness from the coconut milk balances the heat from the chillies. Adjust heat as per preference. This curry can be prepared with vegetables, mutton and prawns too. Back home, I had prepared this curry with country chicken – simple bliss! Enjoy this deliciously lip-smacking curry with rice, dosa, rotti (rice wafers), sannas, appams or pundi (rice balls).
prep time : 30 mins, cooking time : 45 mins, serves : 6-8, cuisine : mangalore, author : gloria
1 kg chicken (cut/washed/drained)
½ tsp ground turmeric
sea-salt to taste
1/2-1 cup thick extract of coconut milk
½ cup thin extract of coconut milk or water
marble sized tamarind
2 sprigs of curry leaves
for the masala paste :
10 byadagi chillies
5 dry bird’s eye chillies
1 ½ tbsp whole coriander seeds
1 tsp black peppercorns
1 tsp cumin seeds
¼ tsp fenugreek seeds
½ cup grated coconut
1 medium sized onion (sliced)
4 big garlic cloves (chopped)
for tempering/tadka :
1 cinnamon stick
1 small onion (chopped/sliced)
few curry leaves
Mise en place
Marinate the cleaned chicken with sea-salt and turmeric. Reserve.
Soak a marble sized tamarind in half cup warm water for 15 mins or until it becomes soft. Mash it using your fingers; strain it in a fine sieve and discard seeds, if any. Keep aside.
Tip a teaspoon of oil/ghee in a skillet; reduce heat and roast the spices separately until fragrant and changes colour. Remove and transfer it to a bowl.
Now, add the grated coconut into the same skillet and roast on a slow heat till it reaches light brown colour. Once, it changes colour, tip in the onion and garlic. Sauté for few minutes. Switch off heat and allow it to cool completely.
In a blender, grind all the roasted masala ingredients into a fine smooth paste, adding very little water.
Into a pre-heated oil/ghee, tip few curry leaves and add the prepared masala paste; sauté till oil emanates at the edges.
Add the marinated chicken; mix till all the masalas are well coated to the chicken.
Now, add the 2nd extract of coconut milk or water; stir and bring it to a boil. Reduce heat; cover with a lid and cook till the chicken is tender.
Uncover and add the tamarind pulp. Simmer for few more minutes and pour in thick extract of coconut milk. Adjust seasoning and switch off heat.
Let’s do the tempering/tadka. Add ghee or coconut oil in a small pan. Reduce heat to low and tip in cinnamon and cloves; stir for few seconds. Add curry leaves. Once splutters, add the chopped/sliced onion. Sauté till it reaches golden brown in colour. Add this mixture to the prepared curry.
Garnish and serve hot over rice, sannas or pundi.