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MANGALORE KORI GASSI

Shilpa Anand

KORI GASSI  is a signature dish of the Bunt community of Mangalore. This recipe combines chicken in a delicious spicy curry with the flavour of creamy coconut milk and a Kori Gassi Masala paste made of roasted spices and tangy tamarind

In Kannada or in Tulu language, Kori means chicken and Gassi is curry 

Kori Gassi is traditionally eaten with an exceptionally crispy flatbread made of rice flour called Kori Roti

INGREDIENTS

INGREDIENTS FOR CURRY:

  • 500-750 gms chicken with bone 

  • 1small cinnamon

  • 1-2 cloves

  • Curry leaves

  • Coconut milk

  • 1onion, chopped

  • 4-5 garlic

  • Coconut Oil

  • 1-2 tsp ghee

  • Coriander for garnish

INGREDIENTS for MASALA PASTE:

  • 6 cloves garlic

  • 15-18 shallots

  • 10-12 byadgi red chillies 

  • ¼ tsp fenugreek seeds

  • ¾ tsp cumin seeds

  • 1.5-2 tbsp coriander seeds

  • ½ tsp black peppercorn 

  • ¼ cup shredded coconut

  • Tamarind 

INSTRUCTIONS FOR MASALA

Heat pan and dry roast the red chillies for 1 min

Remove and then dry roast cumin, coriander, peppercorn, fenugreek until aromatic. Remove and keep aside

Add oil and roast garlic, shallots and coconut until coconut turns golden

Allow everything to cool down 

  • Add tamarind, turmeric and grind to a fine paste using water or thin coconut milk

The Kori Gassi masala is ready 

INSTRUCTIONS FOR CURRY 

  • Heat oil in wok/ kadhai

  • Add ghee 

  • Add cinnamon, clove, garlic and onion

  • Fry until golden

  • Add curry leaves and chicken. Add salt

Fry for few mins

  • Cover and cook for few mins

  • Add the ground masala paste 

  • Fry for few mins and then add thin  coconut milk

Cover and simmer until chicken is almost done

  • Add thick coconut milk and simmer for 2-3 mins

And that’s all, your easy Kori Gassi is ready 

  • Garnish with coriander leaves and Serve hot with Kori Rotti, appams, rice

Ive served it with beetroot upkari and kori rotti

SPICE LEVEL:🌶🌶