Mangalore Kori Gassi

 (Coconut Chilly Chicken Curry)
 

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The Kori (or Koli) Gassi is a signature dish of the Bunt community in South Kanara district in Karnataka - a land renowned for its cuisine and beauty. The Gassi is typical of Bunt non-vegetarian delights and combines red chillies with light coconut milk and curry leaves to result in an unforgettable flavour. The use of freshly roasted and ground spices is essential to reproduce the authentic taste.

Serving Size: 2-3 persons

Ingredients:

Chicken - 700 grams, cut in medium pieces

Onions - 2 medium (about 150 g) , finely chopped

Ginger - 1 inch, paste

Garlic - 3-4 pods, paste

Dry red chillies - 5-6, roughly crushed

Black mustard seeds - (kalo shorshe) 1/2 tsp

Coriander seeds - (dhania) 1/2 tsp

Cumin seeds - (jeera) 1/2 tsp

Curry leaves - 10 whole

Turmeric powder -(haldi) 1/2 tsp

Light coconut milk - 3/4 cup (mix 1/4 cup heavy coconut milk with 1/2 cup water)

Kasoori methi - (dry fenugreek leaves) a pinch for garnishing (this is optional)

Oil - 4 tbsp

Preparation:

  1. In a skillet on low heat, roast the coriander, cumin, and black mustard seeds for 2-3 minutes until the seeds turn dark brown. Cool and grind roughly in a coffee grinder or spice grinder.

  2. If using heavy coconut milk, dilute 1/4 cup with 1/2 a cup of water and mix well, set aside.

Cooking procedure:

  1. In a kadhai, heat the oil. Add the onions and half the curry leaves, and on a medium flame fry for 1 minute.

  2. Add the ginger, garlic, and red chillies and continue to fry for 7-8 minutes with constant stirring until the oil leaves the masala.

  3. Add the roasted ground spices from above (Preparation step 1), turmeric, and fry for 1 minute. If the masala is dry, add a tsp of water to moisten slightly.

  4. Add the chicken pieces and salt to taste, mix well to coat with the masala. Fry the chicken for 8-10 minutes turning frequently. Add 1/2 cup of water, cover and on low heat simmer for 15 minutes until the chicken is cooked.

  5. Add the remaining curry leaves and the coconut milk along with a pinch of dried fenugreek leaves (kasoori methi, this is optional). Keep the heat on low and simmer for 5 minutes. Remove from the heat and serve hot.

 

Serving Suggestions:

Serve hot with rice. You may also serve salted buttermilk as an accompaniment.