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, 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.