Manglorean Chicken Curry / Kori Gassi

An authentic Mangolrean coastal style chicken curry with the flavors of coconut, tamarind and few other spices. Kori Gassi literally means  'chicken curry' in Tulu Language. Try this unique tasted simple curry for your dine.
  1. Chicken-1 kg
  2. Onion-2 nos
  3. Ginger Garlic crushed- 1 1/2 tbsp
  4. Green chilly slit- 2 nos
  5. Grated Coconut-2 tbsp
  6. Dry red chilly-3 nos
  7. Turmeric powder- 1/2 tsp
  8. Cumin powder- 1 tsp
  9. Coriander powder- 2 tbsp
  10. Chilly powder-1 tsp
  11. Garam masala powder- 1 tsp
  12. Salt-to taste
  13. Curry leaves- 1 spring
  14. Tamarind-1 small gooseberry size
  15. Thick coconut milk- 1/4 cup
  16. Coriander leaves- to garnish
  17. Ghee-2 tbsp
  • Soak tamarind in 1/4 cup of hot water.
  • Cut the chicken pieces in to medium sized pieces.
  • In a  pan;dry roast grated coconut in flame for few minutes until crispy and started to change is color. At this stage add dry red chilly, turmeric powder, cumin powder, coriander powder and little salt.
  • Mix well and switch off the flame.
  • After cools down, grind this mixture to a smooth paste by adding little water.
  • Heat a pan with ghee; add thinly chopped onions and saute until nice golden.
  • Add ginger garlic rushed and green chilly; saute for another a minute.
  • Add Chicken pieces and saute for 5 minutes.
  • Add the grinded coconut paste, tamarind soaked water in to it along with 1/4 cup of water and salt.
  • Cook covered on low flame for about 20 minutes or until the chicken pieces get nicely cooked.
  • After that add 1/4 cup of coconut milk, curry leaves and garm masala powder; mix well.
  • Cook for another one minute and switch off the flame.
  • Serve hot by garnishing on top with thick coconut cream, green chilly slit and coriander leaves.
Manglorean Chicken Curry / Kori Gassi Manglorean Chicken Curry / Kori Gassi Reviewed by fejnaem on 08:51 Rating: 5

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