Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, kori gassi/ mangalorean chicken curry. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Kori Gassi is an authentic Mangalorean chicken curry made in a coconut and red chilli based curry. This coastal delicacy is best eaten with Rotti- a traditional and unique crispy flatbread made from rice flour, the entire meal is called Kori Rotti. Recipe for Kori Gassi - Mangalorean Chicken Curry. Succulent pieces of chicken cooked in finely ground fresh coconut with spices.
Kori Gassi/ Mangalorean Chicken Curry is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Kori Gassi/ Mangalorean Chicken Curry is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can cook kori gassi/ mangalorean chicken curry using 23 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make Kori Gassi/ Mangalorean Chicken Curry:
- Prepare 500 grams curry cut Chicken
- Make ready 1/3 cup Thick Coconut milk
- Make ready 1 lemon sized Tamarind
- Get 3 tbsp Oil
- Get 1/4 teaspoon Turmeric
- Make ready 1 Onion finely chopped
- Get 1/2 tsp Salt
- Get 1 cup Water
- Make ready 1 sprig Curry Leaves
- Get as needed Curry Leaves fried to Garnish
- Make ready to taste Salt
- Take To roast and grind
- Take 2 tbsp Ghee
- Make ready 1 small Onions sliced
- Take 4-5 Garlic cloves
- Take 1/2 cup grated Coconut
- Make ready 1/4 teaspoon Fenugreek Seeds
- Get 7-8 byadagi or dry Kashmiri Red Chilli
- Prepare 1.5 teaspoon Coriander seeds
- Prepare 1 teaspoon black Peppercorns
- Make ready 1 inch Cinnamon stick
- Prepare 3 Cloves
- Take 3/4 teaspoon Cumin seeds
Kori ghassi or Mangalorean Chicken Curry is a typical bunt style of making chicken gravy. It is rich with coconut paste and coconut milk and a balanced mix of spices and whole garam masala. The gravy makes a good combination with neer dosa,kori rotti,pundi and also rice. I would say this is a must try recipe for all the non-vegetarians š !
Instructions to make Kori Gassi/ Mangalorean Chicken Curry:
- Soak tamarind in 1/4 cup water for 20 minutes. squeeze pulp and discard the waste
- Marinate chicken with turmeric and 1/2 teaspoon salt for 20 minutes
- Roast fenugreek seeds until golden brown
- Add dry spices, roast over low heat until aromat. keep it aside
- In same pan, melt ghee, add onions and garlic. saute until onions are tender
- Allow the mixture to cool completely
- Grind coconut with spices and onions, garlic and adequate water to form smooth paste
- Heat oil in a pan, add onions and saute until golden brown
- Add marinated chicken. stir fry on high heat for 2-3 minutes
- Cover and cook for 5-6 minutes, stirring occasionally
- Add ground paste, curry leaves and salt. mix well
- Cover and cook for 8-10 minutes stirring occasionally
- Add water and tamarind pulp. check for salt. mix well
- Cover and cook until chicken is cooked
- Add coconut milk and stir. switch off. do not cook after adding coconut milk
- Garnish with fried curry leaves and serve hot with rice, dosa or chapati
The gravy makes a good combination with neer dosa,kori rotti,pundi and also rice. I would say this is a must try recipe for all the non-vegetarians š ! Kori Ghassi is a Mangalorean chicken curry made with roasted chillies, spices and creamy coconut milk. Traditionally byadgi chillies are used in the recipe a variety common to the region of Karnataka although I have swapped them for Kashmiri dried chillies as they are readily available. Add curry leaves and fry briefly.
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