If there is one Mangalorean dish that resonates with non-Mangaloreans, it is the Kori Gassi (Chicken Curry). This coconut curry has been spotted in many restaurant menus across India. My mom prepares a simpler style for Sunday lunches at home. Once I learnt the more elaborate, creamier gassi, I tried to merge both her technique and the new one to form a version that I stick to. My mom calls the curry as Tammana (Feast) version or one reserved for special occasions. It’s a serious indulgence! I will post her simple recipe someday too which is Amma – my maternal grandma’s Bejai style.
For this recipe you need:
1 kilo Chicken (Marinated in some haldi and salt)
For the Masala Paste:
1 chopped Onion
6 pods Garlic
1 Coconut grated (2 cups)
12 Byadki Chillies
6 spicy red Chilles
1/2 tsp Turmeric
1.5 tbsp Coriander seeds
1 tsp Cumin seeds
1/2 tsp Fenugreek seeds
1 tsp whole black Peppercorn
1 inch Cinnamon
1 tsp Poppy Seeds
1 tsp Fennel Seeds
For the Curry:
1 Onion sliced
1 Tomato chopped
3 tsp Ghee
1 cup Coconut Milk (First Extract)
Optional Final Tempering:
1 Onion Chopped
4-5 Curry Leaves
The masala paste.
– Dry roast Coriander, Cumin and Fenugreek seeds. Add a little oil or ghee and add all the dried red chillies. Take them off the pan to cool down.
– In the same pan add some more ghee and saute the whole garam masalas. Fennel seeds, peppercorn, poppy seeds, cloves and cinnamon. To this add the garlic pods and onion.
– Now add the coconut and turmeric. Saute for 6-8 minutes till the coconut started looking a little dry. Keep this aside to cool as well.
– Grind all the roasted ingredients from step 1,2 and 3 along with the tamarind and some water to a smooth paste. Smoother the better.
For the Chicken Curry
– Heat 1 tbsp of Ghee in a pressure cooker or pan.
– Add the sliced onions and let them brown. When it almost starts browning, add tomatoes and some salt. Let the onion and tomatoes become mushy and soft. Will take around 5 minutes.
– Now crank up the flame to high and add the chicken pieces. Saute it for 3-4 minutes on high.
– Add 2 ladlefuls of the above masala paste into the chicken and pressure cook for 1 whistle or let it cook in the pan for 20-25 minutes on medium heat.
– Now add the remaining masala paste and the coconut milk. Coconut milk adds the extra richness that takes the curry to the next level. You can simply skip it or add some water to thin out the gravy.
– Let this simmer for around 10 minutes. Check for seasoning. You can serve the curry at this stage.
– For an extra bit of love, add a last tempering of browned onions and curry leaves. This makes it even more delicious.
– Serve this with plain rice, ghee rice, Kori Rotti, Neer Dosas, Sannas or Pundis.