Kori Gassi | Mangalorean Chicken Curry Recipe

Kori Gassi





30 min


20 min



Kori Gassi 

A hugely popular Chicken curry from Mangalore, India.

The Recipe Intro includes Video on how to make this tasty curry. Check it out.

read the recipe introduction 300x81 Kori Gassi

kori gassi Mangalorean Chicken Curry 300x199 Kori Gassi


  • 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:

  1. Heat 2 Tbsp coconut oil in a heavy based wok.
  2. Add the mustard seeds and allow to splutter.
  3. 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.
  4. 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).
  5. Next add the fresh coconut and stir fry till light golden in color.
  6. Now add the garlic and shallots and sauté well.
  7. 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:

  1. In a wide, heavy based pot, add and heat 3-4 Tbsp ghee or coconut oil.
  2. Add curry leaves  and fry briefly. To this, add the sliced onion and sauté.
  3. Add the turmeric powder and continue sautéing till the onions are light golden and significantly reduced in volume.
  4. 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.
  5. Tip in the tomatoes, stir through cook briefly on medium heat.
  6. 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.
  7. At this point you may add a little chilli powder , if the curry needs some more color and spiciness. (Optional).
  8. Gently stir in the salt and tamarind solution.
  9. Add 150 ml of coconut milk (freshly squeezed, first extraction). Stir through.
  10. Cover and cool on low heat for 10 minutes(boneless) – 15 minutes( bone-in) chicken.
  11. Open and stir in the remaining 50 ml of  dilute coconut milk. Return to a simmer.
  12. Check if salt is sufficient. If the curry is too thick, add hot water to loosen in.
  13. Temper: Fry the curry leaves in hot oil and pour over the curry. Garnish with fresh coriander leaves.


Kori Gassi

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

read the recipe introduction 300x81 Kori Gassi



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