Mangalorean Style Coconut Chicken Curry (Kori Gassi)
 
 
Kori Gassi is a delectable chicken curry made by cooking chicken pieces in a mildly spiced creamy and slightly tangy coconut sauce
Author:
Recipe type: Main course
Cuisine: Indian, Karnataka, Mangalorean
RecipeIngredients
  • 2 lbs (about 1 kg) chicken pieces (I prefer whole chicken cut pieces or at least thigh pieces if using boneless)
  • ¾ tsp salt
  • ¾ tsp turmeric
  • ½ tsp kashmiri red chilli powder (I use kashmiri chill powder since I prefer mild hot but you can other red chillies for more hot curry)
For the ground masala paste:
  • 1 heaped tsp cumin seeds
  • ¼ tsp fenugreek seeds (methi seeds)
  • 8-12 whole black peppercorns (depending upon how spicy you like it)
  • 5 whole cloves
  • 1 one inch piece cinnamon stick
  • 1 tsp coconut oil
  • 1 medium onion, thinly sliced
  • 6 large cloves of garlic (or 8-10 if smaller)
  • ½ cup grated coconut (freshly grated or fresh frozen that has been thawed)
  • ¼ cup warm water
For the curry:
  • 1 tbsp coconut oil
  • 1 large onion thinly sliced
  • 1 sprig of fresh curry leaves (about 8-10 leaves)
  • 3 tsp coriander powder
  • 1 tsp kashmiri chilli powder (1 tsp is for mildly hot so use more if you would like it really hot)
  • ½ tsp turmeric powder
  • ½ tsp salt
  • 1 piece of Kokum (kerala tamarind) dissolved in ¼ cup warm water. (optional)
  • 1 tsp lime juice
RecipeInstructions
  1. Clean the chicken pieces well with water and dab dry with paper towels. Add the salt, turmeric and red chili powder and mix well. Marinate for at least 15 minutes.
  2. Meanwhile, start making the masala paste - In a small frying pan, dry roast the cumin seeds, fenugreek seeds, peppercorns, cloves and cinnamon for 2-3 minutes on low heat stirring frequently until you get the aroma of the spices. Transfer to a food processor.
  3. In the same pan add the 1 tsp coconut oil. when hot add the sliced onions and sauce for 2 minutes on medium heat. Add the garlic too and continue sautéing for another 2-3 mins until the onions start getting slightly crispier and brown. Transfer this to the food processor as well.
  4. Next add the grated coconut to the pan and lightly cook it on low stirring frequently for about 3-4 mins until some of the pieces start browning. Turn heat off. Transfer to the same food processor. (Do not brown the coconut completely since that will result in a different taste)
  5. Grind everything using ¼ cup water. The paste should be very fine - hence do not use too much water to grind.
  6. Next take a large bottomed pan to cook the curry and add the 1 tbsp coconut oil. When hot, add the other set of sliced onions. Add the curry leaves as well and sauce for 2-3 mins.
  7. Add the marinated chicken pieces and cook on high heat for about 3-4 mins. Flip the chicken pieces and cook again for another 3-4 mins.
  8. Now add the ground masala paste, the turmeric, red chili, coriander powder and salt. Add about 1 cup of water rinsing the blender with it to get all of the paste.
  9. Stir to mix well and then cover and cook on low heat for 15 mins.
  10. Open lid and add the water from the soaked tamarind.
  11. Check for seasoning and add salt or more red chili powder as needed.
  12. Cook for another 5 minutes covered. And turn heat off.
  13. Add the lime juice and serve warm over plain white rice or chapatis.
Notes
I have used Kashmiri chili powder here for milder and less spicy taste. If you prefer your curry to be hot and spicy, add more quantity or use another hotter variety of red chillies.
The traditional mangalorean kori gassi curry uses tamarind juice or extract. But I have used kokum extract here since I have been avoiding tamarind.
Recipe by Cook2Nourish at https://cook2nourish.com/2017/04/mangalorean-style-chicken-curry-kori-gassi.html