Kori Gassi / Chicken Gassi is a popular dish from the coastal regions of Karnataka, particularly Mangalore and Udipi.
Kori Gassi is a coconut based chicken curry from the Mangalorean cuisine. It is known for its rich blend of spices and creamy coconut gravy. Tender pieces of chicken are simmered in a spicy, flavourful curry creating a perfect balance of heat and creaminess.
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About Kori Gassi
Kori Gassi is a delicious chicken curry originating from the Mangalore region of Karnataka. Kori Gassi holds a significant place in coastal Karnataka’s cuisine and is often prepared for special occasions, family gatherings etc.
The preparation of Kori Gassi involves a process of roasting and blending of spices with coconut. A masala paste is prepared by grinding roasted coconut, red chillies and other spices. The chicken is cooked in this masala paste resulting in a delicious and aromatic chicken curry.
Kori Gassi is typically served with neer dosa, appam, shavige (idiyappam or rice noodles), steamed rice or ghee rice. Kori Gassi pairs perfectly with all of these creating a perfect harmony of textures. Another similar must-try Mangalorean recipe is Kori Rotti which is nothing but crispy thin rice wafers served with chicken curry.
List of ingredients
Chicken
Spices : Dry red chillies, coriander seeds, cumin seeds, mustard seeds, fenugreek seeds, black peppercorns, cloves, cinnamon, turmeric powder and bay leaves.
Herbs & Veggies : Ginger, Garlic, curry leaves, onions, tomato
Oil, salt
Step-wise recipe with pictures
Wash, clean and chop the chicken into medium sized pieces.
Heat a pan. Add few drops of oil. Add dry red chillies. Roast till they turn crisp. Keep aside.
Add coriander seeds, cumin seeds, mustard seeds, fenugreek seeds, black peppercorns, cloves and cinnamon. Roast on low heat till the spices turn aromatic.
In the same pan. Add freshly grated coconut and curry leaves. Roast the coconut till it starts changing its colour and gives out a nice aroma.
Allow the roasted spices to cool down. Cut the stems of red chillies and discard them.Transfer the roasted spices to a mixer jar.
Add garlic, onion, roasted coconut, turmeric powder and some water.
Blend to a smooth paste. Keep the masala paste aside.
Heat 2 tbsp oil in a pan. Add mustard seeds, crushed garlic, crushed ginger, curry leaves and bay leaves. Saute for few seconds.
Add thinly sliced onions and saute till they turn translucent.
Add chopped tomato and saute till the tomato turns soft.
Add chicken and give a quick mix. Add salt as per taste. Cover and cook for 8 to 10 minutes.
Now, add the masala paste. Rinse the mixer jar and add that water. Add water as required to adjust the consistency of the gravy. This gravy is usually thick in consistency.
Cover and cook for 5 minutes. Kori Gassi is ready to be served. You can serve it with neer dosa, idiyappam, appam, steamed rice or ghee rice.
Recipe Card
Kori Gassi | Mangalorean Chicken Curry
Ingredients
- 1/2 kg chicken on the bone
- 4 dry Bedgi red chillies
- 3 dry Pandi red chillies
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 2 tsp mustard seeds
- 1/8 tsp methi seeds
- 5 to 6 black peppercorns
- 4 to 5 cloves
- 1 inch cinnamon
- 1 cup fresh, grated coconut
- 3 sprigs of curry leaves
- 3 large cloves of garlic + 1 clove of garlic, crushed
- ½ inch ginger, crushed
- 1 medium sized onion, thinly sliced
- 1 small onion, cut into cubes
- 1 tomato, finely chopped
- 3 bay leaves
- ½ tsp turmeric powder
- 2 tbsp coconut oil + few drops of oil to roast the spices
- salt to taste Â
Instructions
- Wash, clean and chop the chicken into medium sized pieces.
- To make the masala, heat a pan. Add few drops of oil. Add  dry red chillies. Roast till they turn crisp.Keep aside.
- Add coriander seeds, cumin seeds, Â mustard seeds, fenugreek seeds, black peppercorns, cloves and cinnamon. Roast on low heat till the spices turn aromatic.
- In the same pan. Add freshly grated coconut and 2 sprigs of curry leaves.
- Roast the coconut till it starts changing its colour and gives out a nice aroma.
- Allow the roasted spices to cool down.
- Cut the stems of roasted red chillies and discard them.
- Transfer the roasted spices to a mixer jar.,
- Add 3 cloves of garlic, onion cubes , roasted coconut, turmeric powder and some water. Blend to a smooth paste. Keep the masala paste aside.
- Heat 2 tbsp coconut oil in a pan.
- Add mustard seeds, 1 clove of crushed garlic, crushed ginger, curry leaves and bay leaves. Saute for few seconds.
- Add thinly sliced onions and saute till they turn translucent.
- Add chopped tomato and saute till the tomato turns soft.
- Add the chicken pieces and give a quick mix.
- Add salt as per taste.
- Cover and cook for 8 to 10 minutes.
- Now, add the masala paste.
- Rinse the mixer jar and add that water.
- Add water as required to adjust the consistency of the gravy. This gravy is usually thick in consistency.
- Cover and cook for 5 minutes. Kori Gassi is ready to be served.
- You can serve it with neer dosa, idiyappam, appam, steamed rice or ghee rice.
Recipe Video
More Mangalorean Recipes
Chicken Sukka
Kori Rotti
Mangalorean Fish Curry
Anjal Tawa Masala
Clams Sukka
Fish Pulimunchi
Surmai Rava Fry
Prawns Sukka
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