Kori Gassi (kundapur Chicken)
Kori Gassi, also known as Kundapur Chicken, is a popular dish from the Dakshina Karnataka Cuisine. It is a rich and flavorful chicken curry that is sure to tantalize your taste buds with its aromatic spices and creamy coconut base.
Ingredients
- 1 kg chicken, cut into pieces
- 2 onions, finely chopped
- 3 tomatoes, pureed
- 1 cup grated coconut
- 1 inch ginger, grated
- 5-6 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
- 2-3 tbsp vegetable oil
- Salt to taste
Instructions
- Grind the grated coconut, ginger, and garlic to a fine paste using a little water.
- Heat oil in a pan and add the mustard seeds and cumin seeds. Once they splutter, add the dry red chilies and curry leaves.
- Add the chopped onions and sauté until they turn golden brown.
- Now, add the chicken pieces and cook until they are sealed and lightly browned.
- Stir in the turmeric, red chili powder, and coriander powder. Cook for a few minutes.
- Pour in the tomato puree and cook until the oil separates from the masala.
- Add the ground coconut paste and mix well. Cook for another 10-15 minutes, adding water if needed to adjust the consistency of the curry.
- Season with salt and simmer for a few more minutes until the chicken is cooked through and the curry reaches the desired thickness.
- Serve hot with steamed rice or neer dosa.
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
Large pan Grinder or food processor
Tools
Knife Cutting board Measuring spoons
Serving suggestions
Kori Gassi pairs well with steamed rice, neer dosa, or appam.
Tips & tricks
For a richer flavor, you can use freshly grated coconut instead of desiccated coconut.
Cost
$15