Name: Kori ghassi ( Mangalorean Chicken Curry) recipe by Antara Navin at BetterButter
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 3
Ingredients: For the marinade:; 1 kg Chicken cut into cubes; 1 tbsp chopped Coriander leaves (Optional); 1/2 tsp Turmeric; 1 tsp Kashmiri mirch powder; 1 tbsp Lemon juice; Salt as per taste; 4 garlic cloves finely chopped/grated; 1 knob ginger finely chopped ginger; For masala :; 10 dry red chillies with seeds (Byadagi chillies or use Kashmiri chillies); 1/4 tsp Fenugreek seeds; 2 1/2 tsp Cumin seeds; 2 1/2 tsp Coriander seeds; 1/2 tsp Black peppercorns; 4 Cloves; 2 green Cardamom pods (Optional); 1 black Cardamom (Optional); 1 inch Cinnamon stick; 1/4 cup grated Coconut; 1/2 cup chopped Onions; 1 tsp Poppy seeds (Optional); For Tempering :; 1 sprig Curry leaves; 1/2 tsp Mustard seeds; 1/2 cup chopped Onions; 2 Garlic cloves finely chopped/grated; Other Ingredients :; 2 tbsp oil/ghee; 1 Cup Coconut Milk

ABOUT Kori ghassi ( Mangalorean Chicken Curry) RECIPE

This is a famous Mangalorean chicken curry recipe. I am married into a Bunt family based in Udupi and my mother-in-law first prepared this dish for me. I helped her in the kitchen and she showed me each and every step to cook this traditional dish, right into how to extract the coconut milk which is the very soul of this dish. Byadagi chillies are used to prepare the masala which gives the fiery orange color to the gravy. Some recipes call for tomatoes while others do not. In my recipe I have not used tomatoes but I have used equal portions of coconut milk and homemade yogurt to give that little tanginess and creaminess in the dish. My hubby loves this dish and it can be enjoyed with neer dosa, rice or kori roti. Kori roti is made from rice flour and is another traditional dish of Udupi.

Ingredients Serving: 3

For the marinade:
1 kg Chicken cut into cubes
1 tbsp chopped Coriander leaves (Optional)
1/2 tsp Turmeric
1 tsp Kashmiri mirch powder
1 tbsp Lemon juice
Salt as per taste
4 garlic cloves finely chopped/grated
1 knob ginger finely chopped ginger
For masala :
10 dry red chillies with seeds (Byadagi chillies or use Kashmiri chillies)
1/4 tsp Fenugreek seeds
2 1/2 tsp Cumin seeds
2 1/2 tsp Coriander seeds
1/2 tsp Black peppercorns
4 Cloves
2 green Cardamom pods (Optional)
1 black Cardamom (Optional)
1 inch Cinnamon stick
1/4 cup grated Coconut
1/2 cup chopped Onions
1 tsp Poppy seeds (Optional)
For Tempering :
1 sprig Curry leaves
1/2 tsp Mustard seeds
1/2 cup chopped Onions
2 Garlic cloves finely chopped/grated
Other Ingredients :
2 tbsp oil/ghee
1 Cup Coconut Milk
1 cup unsweetened Yogurt
1/2 tsp Turmeric
Salt as per taste

Instructions

Marinade the chicken. Add lemon juice, chopped coriander, ginger, garlic, 1/2 tsp turmeric, 1 tsp Kashmiri mirch and salt as per taste. Make gashes in the chicken and let it rest in the fridge for at least an hour.
Soak poppy seeds in water for atleast 15 minutes.
Dry roast coriander seeds, cumin seeds, black peppercorns, methi seeds, cinnamon stick, black cardamom (Optional), green cardamom (Optional), dry red chillies and cloves together on a heated pan. Take it out separately and let it cool.
Dry roast 1/4 cup grated coconut till it turns light brown. Take it out separately on a plate and let it cool.
Add 1 tsp ghee/oil into the pan and saute 1/2 cup chopped onions till it becomes brown and translucent. Take it out separately on a plate and let it cool.
Add the roasted whole spices first in a mixer/blender and grind it to a fine powder. Strain the poppy seeds and add it into the mixer.
Add the roasted grated coconut along with the fried onions into the same mixer and grind all the contents together into a smooth paste using as little water as required.
Take the coconut milk in a bowl. You can buy coconut milk in the market or if you want you can prepare it at home also.
Take 1 cup grated coconut into a mixer/blender and add 1 cup lukewarm water into it. Let it stand for 5 minutes and then grind it into a smooth mixture having the consistency of a milk.
Strain the mixture in a bowl / cup using a mesh strainer to get a thick coconut milk extract. This coconut milk can be stored in fridge upto 3 days.
Mix 1 cup yogurt and 1/2 tsp turmeric to the coconut milk and mix it nicely. Keep it aside.
Add 1 1/2 tbsp ghee/oil into a large skillet or wok. When the oil is heated, add the mustard seeds. When the seeds stop crackling, add the curry leaves.
Saute for 2 minutes on a low flame till the curry leaves turn crispy. Add remaining chopped onions and 2 garlic cloves. Saute till the onions becomes brown and translucent.
Add the marinated chicken, stir and cook on medium high flame for 2 minutes. Add the ground masala paste, stir and cook for 5-6 minutes till you see the oil leaving in the pan.
Add 1 cup water or as required and add the coconut yogurt mixture into the wok. Stir and mix lightly. Continue to heat on medium high flame and bring the curry to a boil. Reduce the flame. Cover and cook for another 10-15 minutes till the chicken is cooked and desired gravy quantity is reached.
Transfer it into a serving bowl and serve hot.

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