Kori Gassi with Akki Roti

Instructions

1. 1

   Marinate the Chicken

   • In a large bowl, combine the chicken pieces with 0.5 tsp turmeric powder, 1 tsp red chili powder, 0.5 tsp salt, and lemon juice.
   • Mix thoroughly to ensure each piece is evenly coated.
   • Cover and set aside to marinate for at least 20-30 minutes at room temperature, or up to 2 hours in the refrigerator.
2. 2

   Roast the Masala Spices

   • Heat a small, dry pan over low-medium heat.
   • Add the coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns. Dry roast for 2-3 minutes, stirring continuously, until they release a fragrant aroma.
   • Add the dried red chilies and continue to roast for another minute until they are crisp and slightly puffed. Be careful not to burn them.
   • Remove the spices from the pan and let them cool completely.
3. 3

   Grind the Masala Paste

   • Transfer the cooled roasted spices to a high-speed blender or grinder.
   • Add the grated coconut, roughly chopped small onion, garlic cloves, ginger, and tamarind paste.
   • Add about 1/2 cup of water and grind to a very smooth, fine paste. Scrape down the sides and add a little more water if needed to achieve a silky consistency.
4. 4

   Cook the Curry

   • Heat ghee or coconut oil in a heavy-bottomed pot or kadai over medium heat.
   • Add the finely chopped medium onion and sauté for 5-7 minutes until it becomes soft and golden brown.
   • Add the marinated chicken pieces to the pot. Sear for 4-5 minutes, turning occasionally, until lightly browned on all sides.
   • Pour in the ground masala paste. Stir well and cook for 5-6 minutes, stirring frequently, until the masala is fragrant and you see oil separating from the edges.
   • Add 1.5 cups of water, 1 tsp of salt (or to taste), and the optional jaggery. Stir everything together to combine.
   • Bring the curry to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes, or until the chicken is tender and fully cooked (internal temperature of 165°F or 74°C).
   • Stir in the fresh curry leaves and simmer for 2 more minutes to infuse their flavor.
5. 5

   Garnish and Serve

   • Turn off the heat. Garnish the curry with freshly chopped coriander leaves.
   • Let the Kori Gassi rest for at least 10 minutes before serving to allow the flavors to meld and deepen.
   • Serve hot with traditional accompaniments like Neer Dosa, Pundi (rice dumplings), or steamed rice.