A hugely popular Chicken curry from Mangalore, India.
The Recipe Intro includes Video on how to make this tasty curry. Check it out.
- 900 gms chicken (cut into small pieces) - boneless chicken breast works well for this recipe as well
- 3-4 Tbsp coconut oil OR ghee, for nice flavor
- A good handful of curry leaves
- 3 medium red onion, sliced
- ¼ tsp turmeric
- 2 medium ripe and firm tomatoes
- To taste, salt (1-1 ½ tsp)
- 2 Tbsp tamarind solution (made by soaking 1 Tbsp tamarind pulp in 3 Tbsp of boiled -hot water and straining to get a concentrated solution)
- 150 ml plus 50 ml coconut milk
For the Spice Paste:
- 2 Tbsp coconut oil
- ½ tsp mustard seeds
- 3 Tbsp coriander seeds*
- 1 tsp fennel seeds
- ½ tsp cumin seeds
- ¼ tsp black peppercorns
- ¹⁄8 tsp fenugreek
- 10 - 15 mild dried red chillies (Kashmir chillies)*
- ½ - ¾ cup fresh coconut bits or grated coconut*
- ¼ cup garlic, sliced
- ½ cup shallots, sliced
* (These ingredients are vital in authentic Kori Gassi)
Tempering and garnish:
- ½ tsp oil
- A small handful of curry leaves
- As needed, fresh coriander leaves
Make the Spice Paste:
- Heat 2 Tbsp coconut oil in a heavy based wok.
- Add the mustard seeds and allow to splutter.
- Once they have spluttered completely, add the coriander seeds, fennel seeds, cumin seeds, black pepper corns and fenugreek, one after the other. Stir and fry till fragrant.
- Add the dried red chillies and fry till slightly changed in color. (Carful that they do not turn black or the paste will be ruined).
- Next add the fresh coconut and stir fry till light golden in color.
- Now add the garlic and shallots and sauté well.
- Remove the wok from heat and allow to cool off. Later add all the ingredients to a blender with approximately 210 ml of water and grind/blend to a smooth paste.
Prepare the curry:
- In a wide, heavy based pot, add and heat 3-4 Tbsp ghee or coconut oil.
- Add curry leaves and fry briefly. To this, add the sliced onion and sauté.
- Add the turmeric powder and continue sautéing till the onions are light golden and significantly reduced in volume.
- Now we can add the chicken. Toss well on high heat till the chicken turns white all over. Continue tossing till the chicken develops a light golden color.
- Tip in the tomatoes, stir through cook briefly on medium heat.
- Add the prepared spice paste now and stir through. Bring to a simmer. Wash out the blender with a little water and add this as well.
- At this point you may add a little chilli powder , if the curry needs some more color and spiciness. (Optional).
- Gently stir in the salt and tamarind solution.
- Add 150 ml of coconut milk (freshly squeezed, first extraction). Stir through.
- Cover and cool on low heat for 10 minutes(boneless) – 15 minutes( bone-in) chicken.
- Open and stir in the remaining 50 ml of dilute coconut milk. Return to a simmer.
- Check if salt is sufficient. If the curry is too thick, add hot water to loosen in.
- Temper: Fry the curry leaves in hot oil and pour over the curry. Garnish with fresh coriander leaves.
Key Ingredients: Spices, Shallots, Garlic, Dried Chilllies, Coconut ,Coconut milk, Onion, Tomato, Coconut Oil, Curry Leaves, Coriander Leaves, Salt.EAT AND TELL!!!
Let us know if you tried – Kori Gassi