Karnataka : Kori Gassi

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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

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