Mangalorean Chicken Curry Recipe| Kori Ghassi | Easy and Tasty Chicken Curry

A gorgeous and delicious coastal Indian curry, Kori Ghassi/ Mangalorean Chicken Curry made with fresh Chicken and Coconut Milk. Coconut is an integral part of Mangalorean cuisine and it also happens to be the main ingredient for Kori Gassi along with other spices. Kori Gassi or Mangalore chicken curry with coconut goes well pundi, rotti, neer dosa & rice.

Category	Non Veg
Cuisine	South Indian
Preparation Time	30 min
Cooking Time	50 min
Servings	5

Ingredients Required to make Mangalorean Chicken Curry?

· Chicken 1 kg

· Onions 2, medium, finely chopped

· Curry leaves 1 sprig

· Turmeric 1/4 tsp

· Tamarind paste 1 tbsp

· Thick coconut milk ¼ cup

· Salt to taste

· Oil 3 tbsps

· Ghee 2 tbsps

· Onion 1, medium, sliced

· Garlic 4 cloves

· Coconut ½ cup, fresh and grated

· Dry red chilies 7-8

· Black pepper corns 1 tsp

· Cumin seeds ¾ tsp

· Coriander seeds 1½ tbsps

· Methi (Fenugreek) ¼ tsp

· Cloves 3

· Cinnamon 1" piece

Method to prepare Mangalorean Chicken Curry?

· Wash and clean chicken well

· Marinate chicken in turmeric and ½ tsp salt

· Dry roast meethi seeds for 4 min on low flame

· Next add the ingredients dry chilles, black pepper, cumin seeds, cloves and cinnamons. And dry roast on low medium flame for 4-5 min, keep mixing them so that they don't burn and roast evenly

· Remove the roasted ingredients from the pan and set them aside

· Now add the ghee in the same pan and heat. Add the sliced onions and garlic and sauté for some 3 min

· Then add the grated coconut and sauté for 5 min. Turn off flame and let it cool down

· Grind all the dry roasted ingredients along with onion-coconut mixture to a smooth thick paste adding little water. Set aside

· Heat oil in a heavy bottomed vessel; add the chopped onions and sauté for 7-8 min or till lightly browned

· Now add the chicken and cook on high for 4 min. Reduce flame, place lid and cook for another 9-10 min, mixing well once in a while

· Add the ground masala paste, curry leaves and salt. Mix well. Place lid and cook on medium flame for 8-10 min

· Add 3 cups of water and tamarind paste and cook on high flame for 2 min. Reduce flame, place lid and simmer till chicken is cooked

· Before turning off the flame, add the coconut milk and mix well. Remove to a serving bowl

· Serve with rotti, neer dosa or rice

Mangalorean Chicken Curry Recipe| Kori Ghassi | Easy and Tasty Chicken Curry

Written By Syeda Arshiya on Sunday, 1 March 2015 | 22:52