Kori gassi (Mangalorean chicken curry)

Kori gassi is a Mangalorean chicken curry that is usually served with Kori roti or Neer dosai. I got the opportunity to taste this delicious dish through my friend’s mom, she is basically from Mangalore but settled in Mumbai. She customized original recipe in order to keep it simple and easy to cook. As per my request, she prepared this curry quiet a simple way for me to post this recipe in my blog.

Ingredients:

Serves 5 to 6

• 1 kg – Chicken with bones (cut into big pieces along with little fat)
• 1 no – Onion (chopped finely)
• 1 no – Tomato (chopped finely)
• 1/4 tsp – Turmeric powder (optional)
• 1 1/2 tbsp – Coriander powder / dhania
• 1 tsp – Jeera powder / cumin powder
• Salt to taste

For grinding (1):

• 1/4 cup – Coconut grated
• 3 nos – Garlic
• 1 no – Cardamom / elachi
• 1 no – Tamarind (blueberry size)
• 2 tbsp – Ghati masala (spice powder)

For grinding (2) :

• 1/4 cup – Coconut grated

Seasoning (1):

• 3 tbsp – Oil
• 1/4 tsp – Mustard seeds
• 1 no – Cardamom / elachi
• 5 or 6 nos – Curry leaves

Seasoning (2) :

• 1 tbsp – Ghee
• 3 to 4 tbsp – Onions chopped
• 1 pinch – Fenugreek seeds / methi seeds

Preparation method:

1. Heat oil in a big vessel, season with items given in the list for seasoning(1). Add onion and saute for few seconds (no need to reach brown). Add tomato and cook until mushy.
2. Followed by cleaned and chopped chicken pieces along with required salt, cover and cook until chicken pieces are 3/4 cooked and leaves water.
3. Meanwhile grind items given in the list for grinding(1) – Coconut grated, garlic, cardamom, tamarind, ghati masala and required water, grind it to smooth paste.
4. Add this coconut masala paste to the cooking chicken and mix well, allow them to cook for 5 to 10 minutes. Do not add any water at this time.
5. Meanwhile grind items given under list for grinding (2) – grated coconut and required water, grind to a smooth paste.
6. Add this coconut paste to the cooking curry and also add required water (around 1 cup), cover with lid and allow them to cook for 5 to 10 minutes.
7. Mean while heat ghee in a pan, season it with chopped onion and allow them to cook until they are slightly dark brown. Now add pinch of fenugreek seeds / methi seeds and cook until it turns brown. Add this seasoning to the curry and switch off the stove. Mangalorean kori gassi is ready and serve with kori roti, neer dosai etc.

Notes:

• We used whole chicken with little fat for making this curry. She chopped chicken into big pieces and also she added little fat of chicken in this curry.
• You may replace ghati masala with our red chilli power along with garam masala, if you do not have ghati masala.
• Ghati masala, it is a Maharashtrian masala where ingredients are almost same as kori gassi masala. So she used ghati masala in this recipe instead of kori gassi masala.

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