Karnataka : Kori Gassi

This Manglorian style chicken curry is full of exotic  flavours of spices at the same time has the tender flavour of coconut milk which balances the curry very well .



Ingredients

  • Chicken Jointed -  1 KG 
  • Onion -  4  , Sliced 
  • Garlic -  7 to 8 
  • Ginger -  1 Inch piece
  • Coconut Milk -  2 Cup  
  • Oil -  2 table spoons
  • Ghee -  1 tablespoon 
  • Grated Coconut -  1 cup
  • Tamarind pulp  - 2 table spoon
  • Salt to taste
  • Turmeric - 1 tea spoon
  • Curry leaves -  20 -25 leaves
  • Cardamom - 2 / 3 
  • Cloves - 2/3
  • Bay leave - 1 
  • Cinnamon - 1 inch 

For Spice Masala

  • Coriander Seeds -  1 tbsp
  • Cumin Seeds - 1 tbsp 
  • Fenugreek  Seeds - 1/2 tbsp
  • Whole black paper corn -  1 tbsp
  • Whole red chili - 3 to 4  

Method

Preparing Spice Masala
  • Heat one table spoon Ghee  in a pan  and roast all the spice ingredients 
  • Remove from pan when you start getting one beautiful aroma ( 1.5 to 2 min ) 

  • Now in same pan , add half of sliced onion , ginger , garlic 

  • Once onion is pinkish brown  , add grated coconut and tamarind paste 

  • Saute for another one minute and remove from heat 
  • Let it cool for 10-15 minutes 
  • Grind onions mix  and roasted spice mix along with little water .  Make a smooth paste 
  • Keep aside

Preparing Gravy 

  • In a pan , heat 2 table spoon oil .  Add all whole spices and curry leaves . Let it splutter for few second 

  • Add remaining sliced onions and fry till golden brown  

  • Add Chicken and salt and fry for 3-4 minute 
  • Add spice masala , mix well  and cover the pan .  Let it cook in medium heat for 20 minutes or till chicken in done 
  • Add half of coconut milk and one cup water .  If you are using home made coconut milk , then you can keep the creamy part separate from watery part for last squeezing .  In that case use watery part here .   I have used canned coconut milk 

  • Again simmer and let it cook for 5-6 minutes 
  • Now add remaining Coconut milk (Creamy one ) .  You can keep aside one tablespoon of coconut milk for garnish . 
  • Mix well and boil for 1-2 minutes 
  • Decant in serving bowl , garnish with coconut milk / Cream  .  you may temper one whole red chili and curry leaves in 1 tea spoon oil and add on top of the chicken curry 
  • Serve with plain rice

Comments

Post a Comment

Popular posts from this blog

Himachal Pradesh - Anardana Murg

Image
A chicken dish packed with beautifully flavored spices and a tang of pomegranate  Ingredients Chicken boneless 750 gms  Anardana ( dried pomegranate seeds ) 2 tsp  Curd - 1 cup Coriander powder - 1 tbsp  Cumin powder - 1 tbsp Red chili powder - 1 tbsp  Salt to taste Onion finely chopped -  2 cup  Garlic paste - 1 tbsp  Ginger paste - 1 tbsp  Cinnamon - 2 inch stick Cloves - 6 Green cardamom - 4 Black cardamom - 2 Bay leaf - 1 Shah Jeera - 1/2 tea spoon Oil - 3 tbsp Method Soak dried pomegranate seeds in 1/4 cup water for one hour . Make a smooth paste . ( You can also mix powdered anardana with 2 tbsp water  ) I have taken boneless chicken but you can take jointed chicken as well or may opt as per your choice .   Cut chicken into 2 inch sized pieces  Rub anardana paste and salt in chicken and leave aside for 30 minutes  Add curd , red chili powder , coriander powder and cumin powder  in chicken , mix well and leave to 2 hours ( if y
Read more

Weekend Special home cooking

Image
Cooking has always been a passion for me.  As a working women ,  devoting much time in kitchen after a long days work is difficult.  It became even more difficult when I became a mother . I wanted to spend maximum time with my children.  But at the same time , as any other mother,  I wanted to cook for my children and my family.  Gradually weekends became  those special days when I could spend some quality time in kitchen and bring some cheerful and lovable moments on the dining table. Cooking over weekends is moment of relaxation and sense of creativity for me. My family look forward to weekend menu and now  my children also spend some quality time with me in kitchen. Be it making pizza or baking a cake,  they love to participate. Instead of going out for dinner we love to make something special over the weekend. So I thought why not share my weekend cooking experience with all those mothers out there who want to bring something special in the form of food . I will try to post som
Read more

Haryana : Bajra Aloo Paratha

Image
A lip smacking dish from Haryana .  A state with ground to earth simple food .  An easy to make , filling and tasty dish . Can be served in breakfast or main meal . Ingredient  Millet flour ( bajra ) - 2 cup  Wheat flour - 1 cup  Boiled Potato - 3 ( Grated and mashed) Curd - 3/4 cup  Oil - 1 cup  Spices  Salt to taste  Onion finely chopped 1/2 cup Green Chili  finely chopped -  1 table spoon  Coriander leaves finely chopped - 2 tbsp Carom seeds ( ajwain) -1 tsp Ginger powder ( sonth) - 1 tbsp Ginger finely chopped - 1 tbsp Turmeric - 1 tsp Method  Mix all spices and flour , mashed boiled potato and curd . Add 1 tbsp oil and kneed the dough .  Ideally it should not require any water .  If too dry then add little more curd or few spoons of water . If too wet then add few spoons of millet flour .  Make a soft dough Please do not let this dough stand for long otherwise it will be soggy .  Prepare it just before you  are ready t
Read more