Authentic Mangalorean Chicken Gassi: Flavorful Coconut Curry

Chicken Gassi (Mangalorean Chicken Curry) Recipe

Introduction

Embrace the vibrant flavors of Southern India with this Chicken Gassi, also known as Mangalorean Chicken Curry. This dish is an ode to the rich culinary traditions of the region, where coconut is a staple ingredient. While coconut may not be a favorite for everyone, this curry is a delightful exception—perfect for parties or special gatherings. Prepare to be transported to the warm, aromatic kitchens of Mangalore with each spoonful of this creamy, spicy curry.

Ingredients

• 1 whole chicken (about 1 kg), cut into pieces
• 1 cup grated coconut (fresh or frozen)
• 5-6 dried red chilies
• 1 tablespoon poppy seeds
• 1 teaspoon black peppercorns
• 4-5 cloves
• 2-3 bay leaves
• 1 teaspoon fenugreek seeds
• 2 medium onions, finely chopped
• 1 teaspoon cumin seeds
• 1 tablespoon tamarind pulp
• 1 teaspoon turmeric powder
• 6 cloves garlic, minced
• 2 tablespoons oil (for frying)
• 250 ml water (or as needed)
• Fresh coriander leaves (for garnish)
• Salt (to taste)

Preparation Time

• Prep Time: 45 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 45 minutes

Instructions

1. Roast the Coconut: Begin by heating a dry skillet over medium heat. Add the grated coconut and roast, stirring constantly, until it turns a light brown and releases a nutty aroma. Transfer the roasted coconut to a plate and set it aside to cool.

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2. Roast the Spices: In the same skillet, add a little oil and toss in the dried red chilies, poppy seeds, black peppercorns, cloves, cumin seeds, bay leaves, and fenugreek seeds. Roast the spices over medium heat until they become fragrant and slightly darkened, being careful not to burn them. Remove the spices from the skillet and set aside.

3. Make the Spice Paste: Once the roasted spices have cooled slightly, grind them together with the roasted coconut, minced garlic, and a little water into a smooth paste. The paste should be thick and aromatic.

4. Marinate the Chicken: In a large bowl, mix the chicken pieces with salt and turmeric powder. Allow it to marinate for at least 30 minutes to let the flavors penetrate the meat.

5. Cook the Onions: Heat oil in a large, heavy-bottomed pan or skillet over medium heat. Add the finely chopped onions and sauté them until they turn a golden brown.

6. Add the Masala Paste: Once the onions are caramelized, add the prepared spice paste to the pan. Cook the mixture for about 20 minutes, stirring occasionally, until the oil starts to separate from the paste and it emits a rich aroma.

7. Simmer the Curry: Pour 250 ml of water into the pan and stir well to combine. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 30 minutes.

8. Cook the Chicken: Add the marinated chicken pieces to the pan. Stir to coat the chicken with the curry sauce. Cover and cook on low heat until the chicken is tender and cooked through, which should take about 20-30 minutes.

9. Add Tamarind Pulp: Once the chicken is cooked, stir in the tamarind pulp. Let the curry simmer for an additional 5-10 minutes to meld the flavors together.

10. Garnish and Serve: Garnish the Chicken Gassi with freshly chopped coriander leaves. Serve hot with steamed rice or rice crispies, allowing the rich, spicy flavors of the curry to shine through.

Nutritional Information (Per Serving)

• Calories: 224.8
• Fat Content: 12.5 g
• Saturated Fat Content: 3.4 g
• Cholesterol Content: 57 mg
• Sodium Content: 62.2 mg
• Carbohydrate Content: 13.5 g
• Fiber Content: 2.7 g
• Sugar Content: 6.5 g
• Protein Content: 16.1 g

Serving Suggestions

For a complete South Indian meal, pair this Chicken Gassi with steamed basmati rice or crispy rice crackers. The creamy, spicy curry will contrast beautifully with the simplicity of the rice, creating a well-balanced and satisfying dish.

Indulge in the authentic flavors of Mangalorean cuisine with this delectable Chicken Gassi, a dish that captures the essence of Southern India’s rich culinary heritage.