Kori Gassi (mangalorean Neer Dosa Chicken Curry)

Kori Gassi is a traditional Mangalorean chicken curry that is rich, creamy, and bursting with flavors. It is typically served with Neer Dosa, a delicate and lacy rice crepe. This combination makes for a delightful meal that is popular in Karnataka cuisine.

Non Vegetarian Main Course Karnataka Mangalorean Chicken Curry Neer Dosa Karnataka Cuisine
Kori Gassi (mangalorean Neer Dosa Chicken Curry)

Ingredients

  • 1 kg chicken, cut into pieces
  • 2 onions, finely chopped
  • 1 cup grated coconut
  • 1 tsp turmeric powder
  • 2 tsp red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin seeds
  • 1-inch ginger, minced
  • 4-5 garlic cloves, minced
  • 1 sprig curry leaves
  • 1 cup coconut milk
  • Salt to taste
  • 2 tbsp oil

Instructions

  1. Heat oil in a pan and sauté onions, ginger, and garlic until golden brown.
  2. Add the chicken pieces and cook until they turn white.
  3. Add turmeric, red chili powder, coriander powder, and salt. Mix well.
  4. Add coconut milk and let it simmer until the chicken is cooked through.
  5. In a separate pan, dry roast the grated coconut and cumin seeds until golden brown. Grind to a fine paste with a little water.
  6. Add the coconut paste to the chicken curry and simmer for a few more minutes.
  7. Garnish with curry leaves and serve hot with 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
15g
Fat
20g

Supplies

Pan Grinder

Tools

Spatula Knife

Serving suggestions

Kori Gassi pairs perfectly with Neer Dosa, steamed rice, or appam.

Tips & tricks

For a richer flavor, you can use freshly squeezed coconut milk instead of canned coconut milk.

Cost

$15