Kori Gassi

A Mangalorean chicken curry in a roasted red chilli and coconut masala, tangy with tamarind.

TIME BREAKDOWN
Prep: 30 min
Cook: 50 min
Total: 1 hour 20 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Medium

Ingredients

  • 800g chicken thighs and drumsticks, bone in, skin removed
  • 8 dried Kashmiri red chillies
  • 2 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp fenugreek seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp black peppercorns
  • 1/2 tsp ground turmeric
  • 100g unsweetened desiccated coconut, soaked in 100ml hot water for 15 minutes
  • 1 tbsp tamarind paste
  • 3 tbsp coconut oil
  • 2 onions, finely sliced
  • 6 cloves garlic, crushed
  • 2cm fresh root ginger, finely grated
  • 8 fresh curry leaves
  • 1 tsp salt
  • 400ml water

Method

  1. Dry-roast the dried chillies, coriander, cumin, fenugreek, mustard seeds and peppercorns in a pan over a medium heat for 2 minutes until fragrant. Cool slightly and add the turmeric.

  2. Blend the roasted spices with the soaked coconut (including its water) and tamarind paste to a smooth, thick paste, adding a little water if needed.

  3. Heat the coconut oil in a heavy pan over a medium heat. Cook the onions for 10 minutes until golden, adding the garlic, ginger and curry leaves for the last 2 minutes.

  4. Add the chicken and fry for 5 minutes, then stir in the masala paste and salt and cook for 5 minutes until the oil begins to separate.

  5. Pour in the water, bring to a simmer, cover and cook for 25 to 30 minutes until the chicken is tender and the gravy has thickened.

  6. Rest for 5 minutes and serve with rice or neer dosa.