Kori Gassi (Mangalore chicken curry with coconut) - Rosy Aunty

Recipe by Rosy Pinto



Ingredients:

500 gms skinned chicken (cut pieces with bones) 

For the masala 
1/2 cup shredded coconut 
2 tsp oil 
8 byadgi chillies         
2 tsp coriander seeds
1/2 tsp cumin seeds      
20 pepper corns
pinch of fenugreek seeds
1/4 tsp turmeric powder 
1 onion (chopped/sliced)
4 big cloves garlic
small ball of tamarind 

For the curry
1/2 cup thick coconut milk
1 cup thin coconut milk      
1/2 medium onion (chopped)
1/2" cinnamon stick          
3 cloves
1-2 small cardamom
2 tbsp oil
water as required 
salt as required 

For tadka/seasoning
1-2 tbsp ghee 
1 small onion sliced   

Steps:

  1. Clean, wash and drain the chicken pieces on a colander. 
  2. Heat 2 tsp oil in a pan. Add red chillies and fry for a couple of minutes on low flame. 
  3. Add coriander seeds, followed by cumin, pepper and fenugreek seeds and roast on low flame stirring continuously for 2 minutes, taking care not to burn the spices. Transfer to a plate to cool them.
  4. In the same pan, add chopped onion and garlic and fry for 2 to 3 minutes. transfer to a plate.
  5. Next, add coconut to the pan and fry until the coconut slightly browns.
  6. Once cooled, grind the roasted red chillies, coriander, cumin, pepper and fenugreek seeds, onion, garlic. coconut along with turmeric and tamarind using required amount of water into a smooth thick paste and keep aside.
  7. Separately, in a kadai, heat 2 tbsp of oil. Add chicken and fry for a minute then cover and cook for 3 minutes stirring in between.
  8. Add cinnamon, cloves, cardamom and salt and mix.
  9. Add the ground masala paste and masala water, chopped onion, thin coconut milk. Cover and cook till done (see notes).
  10. Add thick coconut milk, mix and bring to a boil. Switch off the flame.
  11. In a tadka pan, heat 2 tbsp ghee and fry sliced onion till golden brown and pour it over the curry and cover.
  12. ENJOY!
Notes:
To prepare coconut milk, you can either use fresh grated coconut or coconut milk powder 

If you are using fresh coconut to prepare coconut milk
  1. Thick coconut milk: Take 1/2 shredded coconut and grind with 1/2 cup of warm water and strain it into a bowl covered with muslin cloth and squeeze it. 
  2. Thin coconut milk: Transfer the ground coconut back into the grinder and add required amount  of water and repeat the process. 
If you are using coconut milk powder to prepare thick coconut milk
  1. Thick coconut milk: In 1/2 cup of warm water, dissolve 3 tbsp of coconut milk powder.
  2. Thin coconut milk: Dissolve 3 tbsp of coconut milk powder in 1 cup of warm water.