Kori Gassi
The definitive Tulu chicken curry — chicken pieces simmered in a thick, dark red coconut masala of roasted dried red chillies, coriander, and freshly grated coconut tempered with ghee. The colour comes from roasting the coconut until deep brown, giving the gassi its characteristic earthiness, served with mangalorean rotti.
Cuisines
Mangalorean
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 500 grams | chicken, cut into pieces |
| 2 tablespoons | coconut oil |
| 1 teaspoon | mustard seeds |
| 10-12 | curry leaves |
| 2 cups | grated coconut |
| 6-8 | dry red chilies |
| 1 tablespoon | coriander seeds |
| 1 teaspoon | cumin seeds |
| 1/2 teaspoon | turmeric powder |
| 1 teaspoon | tamarind paste |
| 2 medium | onions, finely chopped |
| 1 teaspoon | ginger-garlic paste |
| 2 | green chilies, slit |
| Salt | to taste |
| 1 cup | water |
Instructions
- 1 Dry roast the dry red chilies, coriander seeds, and cumin seeds in a pan until aromatic.
- 2 Grind the roasted spices with grated coconut and tamarind paste to a smooth paste using a little water.
- 3 Heat coconut oil in a large pan and add mustard seeds. Once they splutter, add curry leaves.
- 4 Add finely chopped onions and sauté until they turn golden brown.
- 5 Add ginger-garlic paste and sauté for another minute.
- 6 Add the chicken pieces and sauté on high heat until they are lightly browned.
- 7 Add the ground coconut spice paste, turmeric powder, and salt to the chicken.
- 8 Mix well and add a cup of water. Bring it to a boil.
- 9 Reduce the heat and let it simmer until the chicken is cooked through and the curry thickens.
- 10 Add slit green chilies and adjust salt if needed. Simmer for another 2-3 minutes.
- 11 Serve hot with steamed rice or neer dosa.
Tips
For a richer flavor, you can add a teaspoon of ghee at the end before serving.