Authentic Mangalorean Kori Gassi: Spicy Chicken Curry with Coconut Milk

Kori Gassi Recipe – Mangalorean Traditional Chicken Curry with Coconut Milk

Kori Gassi is a beloved, traditional chicken curry from the coastal region of Mangalore, India. Known for its rich and aromatic flavor, this Mangalorean curry is infused with the subtle sweetness of coconut milk, the heat from red chilies, and a blend of exotic spices that offer a unique depth of flavor. In Tulu, the local language of Mangalore, “Kori” means chicken and “Gassi” refers to curry, making this dish a perfect representation of the region’s culinary heritage. This recipe combines fresh coconut, tamarind, and a medley of spices to create a comforting, hearty meal that pairs beautifully with Kori Rotti, Neer Dosa, or steamed rice. Whether served for dinner or during festive occasions, Kori Gassi brings the flavors of Mangalore to your table with its delightful blend of spice and richness.

Ingredients for Kori Gassi (Mangalorean Chicken Curry with Coconut Milk)

For Kori Gassi Masala (Spice Paste)

Ingredient	Quantity
Onion	1, roughly chopped
Garlic	10 cloves
Byadagi Dried Chilies	12 (or use 6 Kashmiri and 6 small red chilies)
Coriander Seeds (Dhania)	1 tablespoon
Cumin Seeds (Jeera)	1 teaspoon
Methi Seeds (Fenugreek Seeds)	1/4 teaspoon
Black Peppercorns	15 whole
Tamarind	Lemon-sized ball (about 1 tbsp)
Fresh Coconut	1 cup, grated
Ghee (Clarified Butter)	1 tablespoon

For the Curry

Ingredient	Quantity
Chicken	1 kg, cut into medium curry pieces
Onion	1, finely sliced
Salt	To taste
Turmeric Powder (Haldi)	1/2 teaspoon
Coconut Milk (Thick)	1 cup
Coconut Milk (Thin)	1 cup

For Tempering (Tadka)

Ingredient	Quantity
Ghee (Clarified Butter)	1 tablespoon
Cinnamon Stick (Dalchini)	1 inch piece
Cloves (Laung)	3 whole
Cardamom Pods/Seeds (Elaichi)	2 whole
Curry Leaves	2 sprigs

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Total Time: 1 hour

Instructions for Preparing Kori Gassi

Prep the Chicken:
Start by washing the chicken pieces thoroughly and placing them in a mixing bowl. Add salt and mix well. Set aside the chicken for about 15 minutes to marinate lightly.
Soak the Tamarind:
Soak the tamarind ball in hot water for about 10 minutes, allowing it to soften. Once soft, squeeze out the pulp and discard the seeds. Set the tamarind water aside.
Roast the Spices:
In a heavy-bottomed pan, heat 1 teaspoon of ghee over a low flame. Begin by roasting the coriander seeds, cumin seeds, fenugreek seeds, dried red chilies, and black peppercorns, one by one, until each becomes fragrant. Be sure to roast them on a low flame to avoid burning. Once roasted, turn off the flame and set the spices aside to cool.
Cook the Onion, Garlic, and Coconut:
In the same pan, add sliced onions and garlic. Roast them until the onions begin to turn golden brown. Then, add the freshly grated coconut and continue roasting until the coconut turns a light golden brown as well. Remove the mixture from the pan and allow it to cool.
Blend the Masala Paste:
Once the roasted spices and onion-coconut mixture have cooled, transfer them to a blender. Add the tamarind water and blend everything into a smooth paste. Set this masala paste aside for use in the curry.
Temper the Curry:
In the same pan, add 1 tablespoon of ghee over medium-low heat. Add the cinnamon stick, cardamom pods, cloves, and curry leaves. Sauté for about 30 seconds until fragrant. Next, add the sliced onions and sauté until they become soft and translucent.
Cook the Masala:
Add the freshly made Kori Gassi masala paste to the pan along with turmeric powder. Cook the mixture until the oil begins to separate from the sides of the pan, stirring occasionally. This step ensures the spices are well-cooked and fragrant.
Add the Chicken:
Now, add the marinated chicken pieces to the pan. Mix well, ensuring that each piece is evenly coated with the aromatic masala. Cook the chicken for about 5 minutes, allowing it to absorb the flavors of the masala.
Simmer with Coconut Milk:
Add the thin coconut milk to the pan and stir to combine. Bring the curry to a boil, then reduce the heat to medium. Cover the pan and let the chicken cook until tender and fully cooked through, approximately 20–25 minutes.
Finish the Curry:
Once the chicken is cooked, add the thick coconut milk and stir gently. Reduce the heat to a low simmer and cook for another 1–2 minutes. Be careful not to let the curry boil at this stage, as the coconut milk might curdle.
Serve the Kori Gassi:
Traditionally, Kori Gassi is served with Kori Rotti, a crispy, rice flour flatbread unique to Mangalore. If Kori Rotti is not available, serve the curry with soft Neer Dosa (a delicate, thin rice pancake) or steamed rice. A side of Beetroot Pachadi (a tangy beetroot salad) complements the dish perfectly.

Serving Suggestions

With Kori Rotti: The crisp, rice-based flatbread soaks up the flavorful curry and is the most traditional accompaniment.
With Neer Dosa: A delicate, soft rice pancake that pairs wonderfully with the rich, coconut-based curry.
With Steamed Rice: A simple side of steamed rice provides a neutral base to enjoy the complex flavors of the curry.
Beetroot Pachadi: A tangy and refreshing side salad made with beetroot, yogurt, and coconut, offering a cool contrast to the spicy curry.

Nutritional Information (Approximate per Serving)

Nutrient	Value (per serving)
Calories	350 kcal
Protein	30g
Carbohydrates	12g
Fiber	3g
Fat	24g
Saturated Fat	16g
Sodium	600mg
Cholesterol	70mg

Conclusion

Kori Gassi is more than just a curry—it’s a taste of Mangalore’s coastal culture, steeped in tradition and brimming with flavors that warm the soul. With its delicate balance of spices, the creamy richness of coconut milk, and the tender chicken, this dish will transport you straight to the shores of Mangalore with every bite. Whether you’re looking to recreate a classic Mangalorean feast or simply enjoy an unforgettable dinner, Kori Gassi offers the perfect blend of spice, flavor, and authenticity.