8 Dry Red Chillies , or Kashmiri red chili variety
1-1/2 teaspoon Cumin seeds (Jeera)
Instructions
To start preparing this Mangalorean Kori Gassi
recipe, wash the chicken pieces well. Add 1
teaspoon salt, mix well. Cover and let it sit for
15 minutes. Meanwhile, get prep with all the other
ingredients.
In a Kadai/Pan add 1 teaspoon ghee. Roast
coriander seeds, cumin seeds, dried red chilies,
peppercorns one by one until fragrant. Once
roasted remove from pan and set aside to cool.
Once all spices are roasted, into the same pan,
add sliced onions, garlic, and ginger and roast
until onions start to turn brown.
Now add fresh grated coconut tamarind ball, and
continue to roast until coconut start to turn
golden brown. Remove from pan and set it aside.
Once all the roasted spices and onion-coconut mix
has cooled, add them all to a blender and blend
into smooth paste by adding little water.
Now add remaining ghee and saute with the
remaining slices till fragrant.dAd sliced onions
and sauté for a minute. Add curry leaves, mix
well.
Add the ground masala paste and cook until
oil/ghee separates from the sides of the pan.
Add the chicken pieces and give it a good mix to
ensure all chicken is coated uniformly with the
masala. Cook for 5 minutes with constant stirring.
Now add thin coconut milk and salt to taste, bring
it to boil Reduce flame to medium, cover and cook
until chicken well done.
Break some Kori rotti into a plate. Pour generous
amount Kori Gassi (chicken curry) with some
chicken pieces over the rotti. Let it soak for 5
to 7 minutes. Enjoy the soggy pieces of Kori rotti
with the Kori Gassi like the way it is eaten
traditionally!
Serving
Suggestions
Serve Kori Gassi as a Sunday meal along with Kori Rotti or Mangalorean Neer Dosa Recipe, and Chicken Ghee Roast Recipe - Chicken Dry Roast or rice
Originally Submitted
8/3/2022
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