Mangalorean Chicken Curry (Kori Gassi)
- 600 grams chicken boneless, cut into 1/2 inch cubes
- 200 grams fresh grated coconut
- 1 tablespoon oil to fry the spices
- 10 red chillies prefarebly Bydagi if not Kashmiri
- 1 teaspoon whole pepper corns
- 1 teaspoon cumin seeds
- 2 tablespoons coriander seeds
- 1/2 teaspoon turmeric powder
- 2 teaspoons tamarind
- 2 tablespoons oil or ghee clarified butter
- 1/4 teaspoon cumin seeds
- 50 grams onion finely chopped
- few curry leaves
- to taste
- Heat 1 tbs oil in a pan and fry the red chillies, remove to a clean bowl.
- In the same pan, fry separately the pepper corn, cumin seeds and corriander seeds. Remove to the same bowl.
- Put this roasted spices in a grinder or food processor along with the grated coconut and grind to a smooth paste, adding little water from time to time.
- Remove and keep aside.
- Heat the Oil or Ghee in a deep pan and add cumin seeds when splatters add finely chopped onion and fry till golden brown.
- Add curry leaves, turmeric powder and stir.
- Add ground spices (coconut masala) and stir to mix.
- Add one cup water together with extracted tamarind pulp, add salt to taste.
- Bring it to boil and simmer for 15-20 minutes until the raw smell of the masala disappears.
- Add the chicken cubes and stir and simmer until the chicken is cooked and the gravy is fairly thick.