Go Back
Kori Gassi
Print Pin
5 from 1 vote

Kori Gassi | Mangalorean Chicken Curry

a delicious chicken curry originating from the Mangalore region of Karnataka.
Course Main Course
Cuisine Indian, Mangalorean
Keyword Chicken Gassi, how to make kori gassi, Kori Gassi, Kori Ghasi, Mangalorean chicken curry
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6

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  

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,  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.