Kori Gassi (coconutty Chicken Curry)
Kori Gassi is a traditional Mangalurean chicken curry that is rich, creamy, and bursting with coconut flavor. This dish is a perfect blend of spices and coconut milk, creating a comforting and aromatic curry that pairs beautifully with steamed rice or neer dosa.
Ingredients
- 1 kg chicken, cut into pieces
- 2 cups grated coconut
- 1 onion, finely chopped
- 1 tomato, chopped
- 1-inch ginger, grated
- 4-5 garlic cloves
- 1 tsp turmeric powder
- 2 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 2-3 dry red chilies
- 1 sprig curry leaves
- 1 cup coconut milk
- Salt to taste
- 2-3 tbsp oil
Instructions
- Grind the grated coconut with a little water to make a smooth paste.
- Heat oil in a pan and add mustard seeds. Once they splutter, add cumin seeds, dry red chilies, and curry leaves.
- Add chopped onions and sauté until they turn golden brown.
- Add ginger and garlic, and sauté for a few minutes.
- Add the chopped tomato and cook until it turns mushy.
- Add turmeric powder, red chili powder, and coriander powder. Sauté for a minute.
- Add the chicken pieces and mix well with the masala.
- Pour in the coconut milk and let the curry simmer on low heat until the chicken is cooked through.
- Once the chicken is cooked, add the ground coconut paste and mix well. Let it simmer for a few more minutes.
- Adjust the seasoning and turn off the heat.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 20g
Supplies
Pan Grinder Spatula
Tools
Knife Cutting board Measuring spoons
Serving suggestions
Serve the Kori Gassi hot with steamed rice or neer dosa for a delightful meal.
Tips & tricks
For a richer flavor, you can use freshly squeezed coconut milk instead of canned coconut milk.
Cost
$15