Mangalorean Chicken Curry (Kori Gassi)
Ingredients
- 600 g chicken boneless, cut into 1/2 inch cubes
- 200 g coconut fresh grated
- 1 tbsp oil to fry the spices
- 10 long red chillies prefarebly Bydagi if not Kashmiri
- 1 tsp whole peppercorns
- 1 tsp cumin seeds
- 2 tbsp coriander seeds
- 1/2 tsp turmeric powder
- 2 tsp tamarind
FOR TEMPERING
- 2 tbsp oil or ghee clarified butter
- 1/4 tsp cumin seeds
- 50 g onion finely diced
- few curry leaves
Instructions
- Heat 1 tbs oil in a pan and fry the red chillies, remove to a clean bowl.
- In the same pan, fry separately the pepper corn, cumin seeds and corriander seeds. Remove to the same bowl.
- Put this roasted spices in a grinder or food processor along with the grated coconut and grind to a smooth paste, adding little water from time to time.
- Remove and keep aside.
- Heat the Oil or Ghee in a deep pan and add cumin seeds when splatters add finely chopped onion and fry till golden brown.
- Add curry leaves, turmeric powder and stir.
- Add ground spices (coconut masala) and stir to mix.
- Add one cup water together with extracted tamarind pulp, add salt to taste.
- Bring it to boil and simmer for 15-20 minutes until the raw smell of the masala disappears.
- Add the chicken cubes and stir and simmer until the chicken is cooked and the gravy is fairly thick.
- Note : This recipe is for medium spicy eater, you can reduce or increase the chillies to your tolerance of chillies!!
Notes
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