Kori Ghassi

I wasn’t very adventurous when it came to food, before marriage. It was always the food Amma cooked and then when I went to college I had to adjust to the canteen food. I didn’t adjust exactly, I used to carry homemade pickles every week to college. My tryst with different cuisines, before marriage, used to happen when I visit my Daddy in Yemen. He used to work there. We had a beautiful community back in Hodeidah, Yemen. People from all parts of India used to live there. And the major recreation when someone comes from India was to host parties. We used to have as much as 3-4 parties weekly…Sigh! Those days!

During one of those parties,I came across a very flavourful dish. It looked so pretty and tasted so delicious. It was prepared by Shobha Aunty, and she is a Mangalorean. I asked her, “What are these crispy, dosa kind of wafers?” And she says, “Kori Rotti”. The name was so distinct that I remembered it. Then post marriage I had a desire to have that dish,which I so fondly remembered. I googled up recipes ,and understood that Kori Ghassi or Mangalorean Chicken Curry goes well with Kori Rotti. I made them and found that they tasted exactly like Shobha Aunty’s curry. From then on this curry made several appearances on our dining table. The recipe I used is by Ruchika Randhap,and is a fail proof recipe! I have written down the exact same one. Do try it, as you will also most definitely love it the way me and my family loved it ,too!

Kori Ghassi

A very rich and flavourful coconut based curry which serves as a good accompaniment with rice, kori rotti, neer dosa, sannas etc.

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Main Course

Cuisine Mangalorean

Servings 8 servings

Ingredients

  

• 1 kg Chicken

Masala

• 1 tbsp Ghee
• 1 no Onion sliced
• 1 tsp Poppy seeds
• 3 nos Cloves
• 1 inch Cinnamon
• 2 cups Grated coconut
• ½ tsp Turmeric powder
• 8 nos Kashmiri red chillies
• 6 nos Red chillies
• 3 tsp Coriander seeds
• ¼ tsp Jeera
• 9 nos Whole peppercorns
• ½ tsp Fenugreek
• 5 nos Garlic clove
• 1 Tamarind size of a marble ball

Gravy

• 1 tbsp Ghee
• 1 no Onion chopped
• 2 nos Tomatoes chopped
• 2 cups Coconut milk

Tempering

• 1 tbsp Ghee
• 1 no Onion sliced

Instructions

 

Masala

• Heat a large thick bottomed pan and add 2 tbsp of ghee and fry the sliced onion, poppy seeds, cloves and cinnamon till the onions turn golden brown. Toss in the grated coconut and fry for about 2 minutes till you get a nice fragrance, add the turmeric powder and toss for about 6-7 minutes and the coconut looks well toasted.
• Add the chillies, coriander seeds, cumin and peppercorns, fenugreek seeds, tamarind and garlic and roast for another 2-3 minutes. Turn off the flame and allow to cool. Grind to a fine paste using little water.

Gravy

• In another large pan heat some about 1 tbsp ghee and fry 1 chopped onion till golden brown and toss in the chopped tomatoes and continue to fry on slow flame till they turn to a paste. You can add some salt at this point which helps the tomatoes to turn into a paste faster.
• Add the chicken and about 4-5 tbsp of ground masala and salt and mix well. Cover and cook till 90% done.
• Add the remaining masala and the coconut milk and a little water to adjust the consistency of the gravy and bring it to a boil.

Tempering

• In a smaller pan heat 1 tbsp ghee and fry 1 sliced onion and when it turns golden brown, add this mixture/seasoning to the chicken curry.
• Serve hot with the accompaniment of your choice – Kori Rotti, Rice, Neer Dosa or Sannas

Keyword Bunt Cuisine, Chicken Curry, Chicken Curry with Coconut Milk, Coconut Milk based Curry, Kori Ghassi, Kori Rotti, Mangalorean, Mangalorean Chicken Curry