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Kori gassi is a traditional Mangalorean Bunt’s dish with a coconut based red curry. Here Kori means chicken and Gassi means curry. Coconut plays an
important part in Mangalorean cuisine and the main ingredient in the Kori Gassi is the coconut. The sweetness of the coconut milk balances the spicy flavours from the red chillies, peppercorns. Mangalore is a hot coastal region. People in Mangalore love their spices and the coconut.Its a coconut and red chilli based curry that is so delicious. Most of their curries has a blend of wonderful spices and of course coconut in it. In Tulu language,The gorgeous red color is from the dried red chilies we use in the curry. These red chilies called as Byadagi Menasinakai gives beautiful red color but is not spicy at all. Kori gassi is traditionally served with Kori Rotti – a traditional and unique rotti (crispy flatbread) made from rice flour. Kori rotti is available in any stores that sell Mangalore Special foods.Serve Kori Gassi Recipe as a Sunday meal along with Kori Rotti or Mangalorean Neer Dosa Recipe.

finished-recipe-kori-gassi-recipe-south-indian-style
Yields1 Serving
For Kori Gassi Masala
 1 tbsp Coconut Oil
 1 Onion ,sliced
 Salt to taste
 18 Whole red chilies
 ½ tsp Fenugreek seeds
 2 tbsp Coriander seeds
 1 tsp Cumin seeds
 1 tsp Peppercorns
 6 Garlic cloves
 ½ tsp Turmeric powder
 1 cup Fresh coconut , grated
 Few curry leaves
For the curry
 1 tbsp Coconut oil
 Few curry leaves
 800 g Chicken
 2 cups Water
 2 cups Thick coconut milk
Tempering
 1 tbsp Coconut oil
 1 Shallot ,chopped
 1 tsp Garam masala
 1 Spring curry leave
For Kori Gassi Masala
1

In a frying pan add coconut oil Add Onion sliced Salt to taste whole red chilies,fenugreek seeds,Coriander seeds,Cumin seeds,Peppercorns,Garlic cloves,Turmeric powder coconut grated,few curry leaves .Mix all the ingredients till brown.Remove and allow to cool.

2

Add them in grinder grind to paste adding thin coconut milk .

For the curry
3

In a pan heat coconut oil few curry leaves Add ground paste.Cook the masala well till it leaves oil.

4

Add chicken mix well and cover and cook till it leaves juices,Open the lid and cook till it leaves oil .

5

Once the chicken is cooked well, add thick coconut milk, reduce to simmer. Cook for a minute or two and turn off the flame. Do not let the curry come to boil as the coconut milk might curdle.

6

Traditionally it is served with Kori Rotti, a traditional and unique crispy flatbread made from rice flour.

7

Serve Kori Gassi Recipe along with Neer Dosa or steamed rice for your weekday dinner.

Ingredients

For Kori Gassi Masala
 1 tbsp Coconut Oil
 1 Onion ,sliced
 Salt to taste
 18 Whole red chilies
 ½ tsp Fenugreek seeds
 2 tbsp Coriander seeds
 1 tsp Cumin seeds
 1 tsp Peppercorns
 6 Garlic cloves
 ½ tsp Turmeric powder
 1 cup Fresh coconut , grated
 Few curry leaves
For the curry
 1 tbsp Coconut oil
 Few curry leaves
 800 g Chicken
 2 cups Water
 2 cups Thick coconut milk
Tempering
 1 tbsp Coconut oil
 1 Shallot ,chopped
 1 tsp Garam masala
 1 Spring curry leave

Directions

For Kori Gassi Masala
1

In a frying pan add coconut oil Add Onion sliced Salt to taste whole red chilies,fenugreek seeds,Coriander seeds,Cumin seeds,Peppercorns,Garlic cloves,Turmeric powder coconut grated,few curry leaves .Mix all the ingredients till brown.Remove and allow to cool.

2

Add them in grinder grind to paste adding thin coconut milk .

For the curry
3

In a pan heat coconut oil few curry leaves Add ground paste.Cook the masala well till it leaves oil.

4

Add chicken mix well and cover and cook till it leaves juices,Open the lid and cook till it leaves oil .

5

Once the chicken is cooked well, add thick coconut milk, reduce to simmer. Cook for a minute or two and turn off the flame. Do not let the curry come to boil as the coconut milk might curdle.

6

Traditionally it is served with Kori Rotti, a traditional and unique crispy flatbread made from rice flour.

7

Serve Kori Gassi Recipe along with Neer Dosa or steamed rice for your weekday dinner.

Kori Gassi Chicken | Manglorean Cuisine | Chef Poonam Bindra
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