Kori Gassi Recipe – Mangalorean Traditional Chicken Curry with Coconut Milk
Kori Gassi, a traditional Mangalorean chicken curry, is a vibrant dish celebrated for its rich flavors and tantalizing spices. Originating from the coastal regions of Karnataka, this dish is a staple in Mangalorean households, often served with Kori Rotti (crispy rice flatbread), Neer Dosa, or even rice. The curry is made with tender chicken, roasted spices, and fresh coconut, giving it a creamy texture and a deep, earthy taste. Let’s dive into making this aromatic and flavorful dish from scratch!
Ingredients
| Ingredient | Quantity |
|---|---|
| Onion (roughly chopped) | 1 large |
| Garlic (cloves) | 10 cloves |
| Byadagi Dried Red Chilies | 12 (alternatively, use 6 Kashmiri chillies and 6 small red chillies) |
| Coriander Seeds (Dhania) | 1 tablespoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Fenugreek Seeds (Methi) | ¼ teaspoon |
| Black Peppercorns (whole) | 15 whole |
| Tamarind (lemon-sized ball) | 1 (soaked in warm water for 10 minutes) |
| Fresh Grated Coconut | 1 cup |
| Ghee | 2 tablespoons (1 for roasting, 1 for curry) |
| Chicken (cut into medium-sized pieces) | 1 kg |
| Onion (finely sliced) | 1 large |
| Salt | To taste |
| Turmeric Powder (Haldi) | ½ teaspoon |
| Coconut Milk (thick) | 1 cup |
| Coconut Milk (thin) | 1 cup |
| Cinnamon Stick (Dalchini) | 1-inch stick |
| Cloves (Laung) | 3 |
| Cardamom Pods (Elaichi) | 2 |
| Curry Leaves | 2 sprigs |
Preparation Time
- 20 minutes
Cooking Time
- 40 minutes
Total Time
- 60 minutes
Servings
- 6 servings
Cuisine
- Mangalorean (Indian)
Course
- Dinner
Diet
- Non-Vegetarian
Instructions
-
Prepare the Chicken:
Begin by thoroughly washing the chicken pieces. In a mixing bowl, add the chicken along with salt, and mix well. Let the chicken sit and marinate for about 15 minutes. -
-
Soak Tamarind:
In a small bowl, soak the tamarind ball in hot water for about 10 minutes. After soaking, squeeze out the tamarind pulp and discard any seeds. Set aside. -
Roast the Spices:
In a heavy-bottomed pan, heat 1 teaspoon of ghee over low heat. Begin roasting the coriander seeds, cumin seeds, fenugreek seeds, dried red chilies, and black peppercorns, one by one. Roast each spice until fragrant, ensuring you maintain a low flame to avoid burning the spices. Once roasted, turn off the heat and transfer the spices to a plate to cool. -
Prepare the Coconut & Onion Paste:
In the same pan, add the sliced onions and garlic. Roast until the onions turn golden brown. Add the freshly grated coconut to the pan and continue to roast until the coconut starts to turn golden. Remove the coconut-onion mixture from the pan and allow it to cool.
Once cooled, add the roasted spices, coconut-onion mixture, and tamarind pulp to a blender. Blend everything into a smooth, thick paste, adding a little water if necessary. -
Cook the Curry Base:
In the same pan, heat the remaining ghee or coconut oil over medium-low heat. Add the cinnamon stick, cardamom pods, and cloves. Sauté for a minute or until fragrant.
Add the finely sliced onions and sauté until they turn translucent. Then, add the curry leaves and sauté for another minute. -
Add the Spice Paste:
Now, add the prepared Kori Gassi masala paste (from the blender) along with turmeric powder. Stir well and cook for about 5-7 minutes, or until the oil starts to separate from the masala. -
Cook the Chicken:
Add the marinated chicken pieces to the pan. Stir well to coat the chicken evenly with the spice paste. Continue stirring for about 5 minutes, ensuring the chicken is nicely seared and coated with the masala. -
Add the Coconut Milk:
Pour in the thin coconut milk and mix well. Add salt to taste and bring the mixture to a gentle boil. Once it starts boiling, reduce the heat to medium-low, cover the pan, and cook for about 20-25 minutes, or until the chicken is tender and fully cooked. -
Finish the Curry:
Once the chicken is cooked, add the thick coconut milk and stir gently. Simmer for another minute or two, allowing the curry to thicken slightly. Be careful not to let it come to a rolling boil, as the coconut milk may curdle. -
Serve:
Your Kori Gassi is ready to be served! Traditionally, this Mangalorean chicken curry is enjoyed with Kori Rotti (crispy rice flatbread) or Neer Dosa (a soft, thin dosa), and sometimes with a side of Beetroot Pachadi (a coconut-based beetroot salad). The rich and aromatic flavors of this curry make it a perfect dish for a weekend feast or a cozy weekday dinner.
Serving Suggestions
-
Kori Rotti: If you can find or make Kori Rotti (crispy rice flatbreads), they are the traditional accompaniment to Kori Gassi. The crispiness of the Rotti complements the creamy chicken curry perfectly.
-
Neer Dosa: A soft, delicate, thin dosa made from rice flour is another popular choice. Its mild flavor balances the richness of the curry.
-
Beetroot Pachadi: This tangy and slightly sweet beetroot coconut salad is the perfect side dish to balance the spiciness of the curry.
Tips & Variations
-
Adjusting Spice Levels: Byadagi dried chilies give a mild heat, but if you prefer a spicier dish, increase the number of small red chilies or use hotter varieties like Kashmiri chilies.
-
Roasting the Spices: Be mindful while roasting the spices; they should be roasted on a low flame to ensure they release their full flavor without burning.
-
Coconut Milk: Use fresh coconut milk for the best flavor. If you can’t find fresh coconut milk, canned coconut milk works as a great substitute.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 28 g |
| Carbohydrates | 10 g |
| Fat | 25 g |
| Saturated Fat | 15 g |
| Fiber | 3 g |
| Sodium | 480 mg |
This Mangalorean-style Kori Gassi recipe brings the best of coastal Indian cuisine right to your table with its complex flavors and creamy texture. Whether you’re enjoying it with traditional Kori Rotti, soft Neer Dosa, or plain rice, this chicken curry is sure to impress.
