Kori Gassi / Mangalorean Chicken Curry

Kori Gassi is an authentic Mangalorean chicken curry which is a coconut and red chilli based curry

Kori Gassi Recipe is a traditional Mangalorean chicken curry made with coconut milk and red chilli, an absolute classic from the coastal region of Mangalore. In Tulu language, Chicken is called Kori and Gassi is known as curry. This curry has a lovely blend of different fragrant spices, which is quite unique to Mangalorean cultural and heritage.

Coconut plays an important part in Mangalorean cuisine and the main ingredient in the Kori Gassi is the coconut. The sweetness of the coconut milk balances the spicy flavours from the red chillies, peppercorns, cloves and the bitterness from the fenugreek seeds.Traditionally, Mangalorean Chicken Curry is served with Kori Rotti, a traditional and unique crispy flatbread made from rice flour, or Neer Dosa or just steamed rice.

A rich fiery red curry cooked with chicken although can be made with prawns or even with vegetables. Mangalorean cooking is hugely synonymous with vegetarian and coastal flavours.

MANGALOREAN CHICKEN CURRY | KORI GASSI RECIPE

INGREDIENTS

For Kori Gassi Masala Paste:
1 tbsp cooking oil or Ghee
10 Shallots (small onions)
3 cloves Garlic
5 Byadagi Chillies or normal chillies
1/4 tsp Fenugreek seeds
1/2 tsp Cumin seeds
1 tsp Black pepper corn
2 tbsp Coriander seeds

For the curry:
1 tsp Ghee
2 stick Cinnamon
2 Cloves
2 sprigs Curry leaves
500 grams Chicken with bone
1 tsp salt
½ tsp Turmeric
small piece of Tamarind soaked in ½ cup of hot water
1 Cup Thick coconut milk
2 tablespoon Corn flour
½ cup water

INSTRUCTIONS

For Kori Gassi Masala Paste
1. In the pan, add a tsp of ghee and add in the dry spices namely fenugreek seeds, cumin seeds, coriander seeds and black pepper corns. Roast for a minute until fragrant.Then add Red Chillies and roast for 30 secs and finally add saute shallots and garlic for 3-4 minutes on medium flame until the shallots are pink and soft.
2. Set aside to cool.
3. Grind the onion mixture, chillies and the roasted spices with a cup of water to a very smooth paste.

For the curry
1. Take a pressure cooker,heat ghee/cooking oil and add in the cinnamon, cloves and the curry leaves. Let the curry leaves splutter. Then add in the chicken pieces, salt, the ground masala paste and the turmeric.
2. Add in the tamarind extract and the coconut milk with a cup of water.
3. Close the cooker and cook for 3 whistles.Once all the whistles are done, switch off the flame and wait for the pressure in the cooker to release naturally.
4. Keep the cooker back on heat and let it come to a boil on low flame. Check for seasoning. Add salt if necessary.

5. In the mean time make a corn starch slurry with 2 tablespoon of corn flour and half a cup of water. Add it to the curry. Stir well and let the curry thicken up and switch off the flame.
6. Garnish with coriander leaves and serve hot with kori roti or steamed rice.

If you’ve tried this Mangalorean Style Chicken Curry then don’t forget to like and leave your comments for this recipe! 

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