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Mangalorean Chicken Curry Recipe | Kori Gassi | Mangalore Chicken Gassi Recipe
+Kori gassi or Mangalorean chicken curry is a delectable dish from the coastal area of Mangalore in southern Karnataka. The traditional chicken gassi recipe combines succulent pieces of chicken in a delicious thick spicy curry with the flavours of creamy coconut milk, golden brown onions, a kori gassi masala paste made of roasted spices, and tangy tamarind.
In Kannada or in the Tulu language, kori means chicken and gassi is curry.
Kori gassi, or chicken gassi, or chicken kori rotti, is a signature dish of the Bunt community of Mangalore. This creamy, delicately spiced, and intensely flavourful dish — with its coconut-based red curry — is utterly delicious, not to say addictive.
Mangalorean cuisine is justly famous for its sophisticated use of ground masala in a variety of dishes, ranging from poultry to seafood. It excels in bringing out the best flavours of roasted spices and this culinary skill is clearly seen in this Mangalorean chicken curry recipe.
This fiery red kori gassi recipe marries the mild sweetness of coconut with a variety of spices and aromatics to create a dish with great depths of flavour.
Among the kori gassi ingredients, it is the Karnataka byadgi chillies that give this kori gassi recipe its characteristic fiery orange colour. The chilli itself is not very hot, but it adds a lovely dark colour and enticing aroma to the dish. You can add 10 to 12 chillies if you want a spicy curry. If you don’t have byadgi chillies, you can use the mild colour-imparting Kashmiri chillies.
Our tried and tested recipe shows you how to prepare kori gassi Mangalorean style without any hassle. Don’t let the long list of kori gassi ingredients and spices daunt you. Once you have lined up all the ingredients, the process is quite straightforward. Coconut milk is widely available in the market, so you can make Mangalorean chicken gassi quite easily, without too much time and bother.
Tips for making the best Mangalorean chicken curry recipe:
Make sure not to “over-roast” the ingredients for the kori gassi masala paste, especially the dried red byadgi chillies, or the taste of the masala mixture will not be balanced. The spices should be lightly coloured and not dark brown. Roast all the spices and aromatics on low heat and continuously stir them so that do not burn but colour evenly.
Since this Mangalorean chicken curry is luscious and rich with a silky texture, ensure that you grind the masala paste to a very smooth paste using just a little water on a grinding stone (preferable) or an electric grinder. We find that the texture achieved on a grinding stone is superior to an electric grinder, though there is a trade-off of time and effort.
Garnish with fresh curry leaves just before taking the dish off the heat (though we know of cooks who also garnish their Mangalorean chicken gassi with coriander leaves, and fried onions).
You can use the same kori gassi recipe to cook mutton, lamb, prawn, and even vegetables, instead of chicken, but do adjust the cooking times for the main ingredient.
Kori gassi is traditionally eaten with an exceptional crispy flatbread made of rice flour called kori rotti. This is a crunchy and slightly chewy wafer-like bread and juxtaposes nicely with the curry. The conventional way of eating kori gassi with kori rotti involves pouring a liberal amount of chicken gassi over pieces of the rotti and allowing it to absorb the curry for a few minutes. The best way to enjoy this experience of kori rotti with Mangalorean chicken gassi is to utilize your hands. No cutlery permitted!
Kori gassi is also eaten with pundi, Mangalorean steamed rice dumplings or balls that are customarily made with brown rice that has been soaked for several hours.
Mangalorean chicken curry also works deliciously with neer dosa, aapam, idiappam (string hoppers), idli, parotta, and plain rice. You can also pair it with north Indian breads like lachcha paratha and phulka or chapati.
For a full Mangalorean Sunday meal, make this chicken gassi recipe along with Mangalore prawn curry, Ivy gourd with cashew nuts, kingfish steamed in banana leaves Mangalore style, and daaliso saar (lentil dish).
Learn how to make homemade Mangalorean style chicken curry with step by step cooking instructions and all ingredients on Yummefy. Try the best Chicken Gassi - Mangalorean Chicken Curry recipe.
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RECIPE
INGREDIENTS
Kori Gassi Masala Paste:
2 teaspoons oil
6 dried red chillies, preferably byadgi chillies
1 piece cinnamon, 1-inch in length
1/8 teaspoon black mustard seeds
2 heaping teaspoons coriander seeds (sabut dhaniya)
1⁄4 teaspoon fenugreek seeds (methi dana)
1 clove (laung)
3 black peppercorns (sabut kali mirch)
1⁄4 teaspoon cumin seeds (jeera)
1⁄4 teaspoon turmeric powder (haldi)
60 grams grated coconut, (about 1 cup), roasted till light golden in colour
5 garlic cloves, peeled and chopped, add to roasted coconut
1 teaspoon tamarind paste
2 tablespoons oil
100 grams onions, (about 1 medium onion), peeled and chopped
240 ml thin coconut milk, 2nd press (about 1 cup), divided use
500 grams boneless chicken thighs, cut into 2-inch pieces
1 1⁄2 teaspoons salt, or to taste
120 ml thick coconut milk, 1st press (about ½ cup)
15 curry leaves
COOKING METHOD
- Add oil to a small kadhai or wok placed over low heat. Once the oil is hot, slide in dried red byadgi chillies and roast, stirring often, for about 2 minutes. Toss in cinnamon, black mustard seeds, coriander seeds, fenugreek seeds (methi dana), cloves, black peppercorns, and cumin seeds. Roast, stirring, till aromatic. Add turmeric powder, stir, and remove from heat right away. Immediately transfer roasted spices to a plate or bowl; otherwise they will keep cooking in the kadhai.
- Make kori gassi masala paste: Once the roasted spices have cooled, place them in a grinder. Add roasted coconut mixed with chopped garlic to the grinder, then tip in tamarind paste. Grind to a fine paste, adding 1 tablespoon water if needed. Reserve.
- Place a kadhai or wok on high heat and pour in oil. Once the oil is hot but not smoking, add onion and sauté till golden brown, about 6 to 8 minutes. Add reserved kori gassi masala paste and stir vigorously for about 1 minute. If the masala paste mixture is looking dry, stir in 2 tablespoons thin coconut milk (2nd press). Fry for 2 to 3 minutes.
- Slide in chicken, mix well to coat with the masala, and sauté for a couple of minutes.
- Reduce heat to medium, then add the remaining thin coconut milk, 120 ml water (about ½ cup), and salt. Cook, stirring occasionally, till the chicken is cooked through and the curry has reduced and thickened, 24 to 28 minutes. Pour in thick coconut milk (2nd press) and add curry leaves. Stir well and simmer on low heat for just 2 minutes.
- Remove kori gassi from heat and transfer to a serving bowl.
Serves: 4 to 6 as part of a larger meal
Prep Time: 20 minutes
Cook Time: 48 minutes
HIDE RECIPE - Add oil to a small kadhai or wok placed over low heat. Once the oil is hot, slide in dried red byadgi chillies and roast, stirring often, for about 2 minutes. Toss in cinnamon, black mustard seeds, coriander seeds, fenugreek seeds (methi dana), cloves, black peppercorns, and cumin seeds. Roast, stirring, till aromatic. Add turmeric powder, stir, and remove from heat right away. Immediately transfer roasted spices to a plate or bowl; otherwise they will keep cooking in the kadhai.
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Tags:mangalorean chicken curry recipe, kori gassi recipe, chicken gassi recipe
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