Kori Gassi Chicken Curry
This traditional Mangalorean Kori Gassi is a fragrant coconut-based chicken curry that captures the essence of Karnataka's coastal cuisine. With its perfect balance of roasted spices, tangy tamarind, and creamy coconut milk, this aromatic curry delivers bold flavors that will transport you straight to the shores of Mangalore.
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Servings: 6
Calories: 385kcal
Ingredients
For the Chicken:
- 1 kg chicken curry cut
- 1 tsp turmeric powder
- Salt to taste
For the Spice Paste:
- 3/4 cup grated coconut
- 2 large onions sliced
- 1 lime-sized tamarind ball
- 1/2 inch turmeric whole
- 1 tbsp coriander seeds
- 1 tsp black peppercorns
- 1/2 tsp fenugreek seeds
- 1 tsp cumin seeds
- 1 garlic pod
- 8 small dry red chillies spicy
- 12 Kashmiri dry red chillies for color
- 1 –1½ cups water
For the Curry:
- 2 tbsp ghee
- 3/4 cup thin coconut milk
- 1/2 cup thick coconut milk
- Salt to taste
- Curry leaves optional
Instructions
- Marinate chicken pieces with turmeric powder and salt. Set aside for 15 minutes.
- In a dry pan, roast whole turmeric, coriander seeds, black peppercorns, fenugreek seeds, cumin seeds, garlic pod, and both varieties of dry red chillies until fragrant and aromatic.
- Allow roasted spices to cool completely, then grind them with sliced onions, grated coconut, tamarind, and water to form a smooth paste.
- Heat ghee in a heavy-bottomed pan and sauté the remaining sliced onions until golden brown.
- Add the ground masala paste to the pan and cook for 5-7 minutes, stirring continuously.
- Add marinated chicken pieces along with salt and mix well to coat with the masala.
- Add thin coconut milk and bring to a boil. Cover and cook for 20-25 minutes until chicken is tender.
- Stir in thick coconut milk and simmer for 2-3 minutes. Garnish with curry leaves if using.
- Serve hot with steamed rice or neer dosa.
Notes
Soak tamarind in warm water for 10 minutes before grinding to guarantee smooth paste consistency.
Roast spices on medium heat to prevent burning while making sure they release maximum aroma.
Use fresh coconut milk for best flavor, but canned coconut milk works as a substitute.
The curry tastes even better the next day as flavors develop and meld together.
Adjust spice level by reducing the number of small red chillies while keeping Kashmiri chillies for color.
Store leftover curry in refrigerator for up to 3 days or freeze for up to 1 month.
Nutrition
Calories: 385kcal | Carbohydrates: 12g | Protein: 28g | Fat: 26g | Saturated Fat: 18g | Cholesterol: 85mg | Sodium: 420mg | Potassium: 580mg | Fiber: 3g | Sugar: 6g