Introduction
Kori Gassi is a signature chicken curry from the Bunt community of Mangalore, Karnataka. The name comes from the Tulu language, where Kori means chicken and Gassi means curry. This rich and flavorful dish combines tender chicken with a freshly roasted spice paste, tangy tamarind, and creamy coconut milk. Traditionally, Kori Gassi is served with crispy Kori Rotti, but it also pairs beautifully with steamed rice or soft appams.
Ingredients
For the Curry
- 500–750 g chicken with bone
- 1 small cinnamon stick
- 1–2 cloves
- Curry leaves
- Coconut milk (thin and thick)
- 1 onion, chopped
- 4–5 garlic cloves
- Coconut oil
- 1–2 tsp ghee
- Fresh coriander leaves, for garnish
- Salt to taste
For the Kori Gassi Masala Paste
- 6 garlic cloves
- 15–18 shallots
- 10–12 Byadgi dried red chillies
- ¼ tsp fenugreek seeds
- ¾ tsp cumin seeds
- 1½–2 tbsp coriander seeds
- ½ tsp black peppercorns
- ¼ cup shredded coconut
- Tamarind
- Turmeric powder
- Water or thin coconut milk, for grinding
Instructions
Prepare the Masala Paste
- Dry roast the red chillies for about 1 minute. Remove and keep aside.
- Dry roast the cumin seeds, coriander seeds, black peppercorns, and fenugreek seeds until aromatic.
- Heat a little oil in the same pan.
- Roast the garlic, shallots, and shredded coconut until the coconut turns golden brown.
- Allow everything to cool completely.
- Add tamarind, turmeric, and enough water or thin coconut milk.
- Grind into a smooth masala paste.
Prepare the Curry
- Heat coconut oil in a wok or kadhai.
- Add the ghee, cinnamon, cloves, garlic, and chopped onion.
- Sauté until the onions become golden brown.
- Add curry leaves, chicken, and salt.
- Cook for a few minutes, then cover and cook briefly.
- Add the prepared Kori Gassi masala paste.
- Cook for a few more minutes before pouring in the thin coconut milk.
- Cover and simmer until the chicken is almost fully cooked.
- Add the thick coconut milk.
- Simmer gently for another 2–3 minutes. Avoid boiling vigorously after adding the thick coconut milk.
- Garnish with freshly chopped coriander leaves.
Serving Suggestions
- Serve hot with traditional Kori Rotti.
- It also tastes excellent with steamed rice or soft appams.
- Pair with beetroot upkari for a traditional Mangalorean meal.
Spice Level: 🌶🌶
