Kori Gassi Recipe – Mangalorean Chicken Curry
Kori Gassi is a classic Mangalorean dish, a rich and aromatic chicken curry with a coconut-based sauce. With its unique blend of roasted spices and creamy coconut milk, it reflects the region’s culinary heritage. Traditionally served with Kori Rotti (crispy rice wafers) or Neer Dosa, this dish captures the essence of Mangalorean flavors and is perfect for a hearty lunch or dinner.
Cuisine: Mangalorean
Course: Lunch
Diet: Non-Vegetarian
Ingredients
For Kori Gassi (Chicken Curry)
| Ingredient | Quantity |
|---|---|
| Chicken (cut into pieces) | 500 grams |
| Onion (sliced thin) | 1 large |
| Coconut milk (thin) | 1 cup |
| Coconut milk (thick) | 1/2 cup |
| Cloves (Laung) | 2 |
| Bay leaf (Tej Patta) | 1 |
| Cinnamon stick (Dalchini) | 1-inch piece |
| Salt | To taste |
| Curry leaves | 1 sprig |
| Ghee | 2 tablespoons |
For Masala Paste
| Ingredient | Quantity |
|---|---|
| Onion (chopped) | 1 medium |
| Garlic (cloves) | 10 cloves |
| Ginger (fresh, chopped) | 2-inch piece |
| Fresh coconut (grated) | 1 cup |
| Coriander (Dhania) Seeds | 1 1/2 tablespoons |
| Dry Red Chillies (or Kashmiri) | 8 |
| Cumin seeds (Jeera) | 1 1/2 teaspoons |
| Methi Seeds (Fenugreek) | 1/4 teaspoon |
| Whole Black Peppercorns | 1 1/2 teaspoons |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Tamarind | 20 grams (small ball) |
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Serving Size: 4-6 servings
Instructions
-
Prepare the Chicken: Wash the chicken pieces thoroughly. Add 1 teaspoon of salt, mix well, and set aside to marinate for 15 minutes.
-
Roast the Spices: In a pan or kadai, heat 1 teaspoon of ghee. Roast the coriander seeds, cumin seeds, dry red chilies, and black peppercorns individually until fragrant. Remove them from the pan and set aside to cool.
-
Roast the Aromatics: In the same pan, add the sliced onions, garlic, and ginger. Roast until the onions turn golden brown. Add the fresh grated coconut and tamarind, and continue roasting until the coconut begins to turn a light golden color. Remove from heat and set aside to cool.
-
Blend the Masala Paste: Once the roasted mixture has cooled, transfer it to a blender. Blend the ingredients into a smooth paste, adding a little water if necessary.
-
Cook the Curry Base: In a large pan, add the remaining ghee and heat it. Add the remaining sliced onions and sauté for a minute. Then, add the curry leaves and sauté for another 30 seconds.
-
Add the Masala Paste: Pour the ground masala paste into the pan and cook until the oil begins to separate from the sides of the pan.
-
Cook the Chicken: Add the marinated chicken pieces to the pan. Stir well to coat the chicken in the masala. Cook for about 5 minutes, stirring occasionally.
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Add Coconut Milk: Pour in the thin coconut milk, season with salt, and bring the mixture to a boil. Reduce the heat to medium, cover, and cook for about 20 minutes or until the chicken is fully cooked.
-
Finish the Curry: Once the chicken is tender, add the thick coconut milk and simmer for 1-2 minutes. Turn off the heat and do not let the curry boil after adding the thick coconut milk, as this may cause it to curdle.
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Serve: Traditionally, break some Kori Rotti into a plate and pour a generous amount of Kori Gassi over it. Allow the rotti to soak up the curry for 5-7 minutes. Serve hot, enjoying the rich, flavorful chicken curry alongside Neer Dosa or Chicken Ghee Roast for a complete meal.
Serving Suggestions
Kori Gassi pairs wonderfully with Kori Rotti (crispy rice wafers) or Neer Dosa (soft, thin rice pancakes). It can also be served alongside Chicken Ghee Roast for an even more indulgent Mangalorean feast.
Enjoy the ultimate traditional flavors of Mangalorean cuisine with this mouth-watering chicken curry!
