Kori Gassi Mangalorean Chicken Curry Recipe

About this recipe

Kori Gassi is a traditional chicken curry from the coastal region of Karnataka. It is mildly spiced, gluten-free, and rich in coconut, making it a perfect dinner option packed with flavor and nutrients.

Ingredients

• Pcs Chings Masala Chicken Chilli
• - Grated Coconut
• - Coconut Oil
• 100 g Coriander Seeds
• 200 g Fenugreek Seeds
• 20 g Turmeric Powder
• - Red Chilli
• 20G Curry Leaves
• 10G Salt
• 500 ml Water

Instructions

1. Step 1: Heat a small pan over medium heat. Dry roast coriander seeds, cumin seeds, fenugreek seeds, and dried red chilies for 2-3 minutes until aromatic. Let them cool, then grind them into a fine powder using a spice grinder or mortar and pestle.
2. Step 2: In a blender, combine the grated coconut with 100 ml of water and blend into a smooth paste. Set aside.
3. Step 3: Heat 2 tablespoons of coconut oil in a heavy-bottomed pot over medium heat for 2 minutes. Add the chopped onions and sauté for 6-8 minutes until golden brown. Stir in the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
4. Step 4: Add the pureed tomatoes, turmeric powder, red chili powder, and the prepared spice powder. Cook for 5-7 minutes, stirring occasionally, until the oil begins to separate from the masala.
5. Step 5: Add the chicken pieces to the pot and mix well to coat them with the masala. Cook for 5 minutes, stirring occasionally.
6. Step 6: Pour in the coconut paste, tamarind pulp, and 300 ml of water. Stir well, bring the curry to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally, until the chicken is tender and the curry thickens.
7. Step 7: Add salt to taste and curry leaves for garnish. Simmer for another 2 minutes before turning off the heat. Serve hot with steamed rice or millet-based rotis for a gluten-free option.