Mangalorean chicken curry, popularly known as ‘Kori Gassi’, is a speciality chicken dish among the Tulu speaking Bunt community. It is an extremely flavorful chicken gravy that has a quite a few spices going into its making. The ingredient list might appear daunting but don’t let it deter you from giving this authentic Mangalore chicken curry a try. Absolutely heartwarming flavors that is sure to please your palate.
Coconut is an integral part of Mangalorean cuisine and it also happens to be the main ingredient for Kori Gassi along with spices like fiery red chilies, black pepper corns, coriander seeds, cumin, fenugreek seeds, cloves and cinnamon. Traditionally, Mangalorean chicken curry is spicy. The sweetness of coconut offsets the heat of the red chilies to some extent. This spicy chicken gravy is served with pundi (rice balls), rotti, neer dosa and rice.
You can add a finely chopped tomato at the time of adding the masala paste.
Adjust the red chilies according to your spice level.
Chicken - 1 kg, with bone, clean and cut into medium size pieces
Onions - 2, medium, finely chopped
Curry leaves - 1 sprig
Turmeric powder - 1/4 tsp
Tamarind paste - 1 tbsp
Thick coconut milk - 1/4 cup (optional)
Salt to taste
Oil - 3 tbsps
Ghee - 2 tbsps
Onion - 1, medium, sliced
Garlic - 4 cloves
Coconut - 1/2 cup, fresh and grated
Dry red chilies - 7-8, de-seed (I used 6 chilies)
Black pepper corns - 1 tsp
Cumin seeds - 3/4 tsp
Coriander seeds - 1 1/2 tbsps
Methi seeds - 1/4 tsp
Cloves - 3
Cinnamon - 1" piece
Marinate chicken in turmeric powder and half tsp salt for 15 mts.
Prepare the masala. Dry roast methi seeds for 4 mts on low flame. Next add all the ingredients called for in 'masala' except onion, garlic and coconut. Dry roast on low medium flame for 4-5 mts, mixing them so that they don't burn and roast evenly. Remove the roasted ingredients from the pan and set them aside.
In the same pan, add the ghee. Add the sliced onions and garlic and saute for 3 mts. Add the grated coconut and saute for 5 mts. Turn off flame and cool.
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 saute for 7-8 mts or till lightly browned. Add the chicken and cook on high for 4 mts. Reduce flame, place lid and cook for another 9-10 mts, mixing well once in a while.
Add the ground masala paste, curry leaves and salt and mix well. Place lid and cook on medium flame for 8-10 mts.
Add 3 cups of water and tamarind paste and cook on high flame for 2 mts. 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.
An optional step you can follow at this stage is to saute a small sliced onion along with a sprig of curry leaves in a tbsp of ghee till brown and pour it over the hot curry.