A classic Mangalorean chicken curry featuring a rich, aromatic coconut and spice masala. Tender chicken pieces are simmered in a tangy, spicy gravy, making it a perfect partner for neer dosa or steamed rice.
A fiery and tangy Mangalorean chicken curry made with a coconut and roasted spice base. Traditionally served over crispy rice wafers (rotti) that soften in the delicious gravy. A coastal Karnataka classic.
Prep20 min
Cook45 min
Servings4
Serving size: 1 bowl(1 cup chicken curry with 4-5 pieces of rotti)
Aromatic Kori Gassi with crispy Kori Rotti – pure comfort food that's soul-satisfying!
This mangalorean dish is perfect for dinner. With 1117.3 calories and 88.41g of protein per serving, it's a nutritious choice for your meal plan.
fat
Dried Red Chilies
(Byadgi or Kashmiri variety recommended for color)
1.5 cup Fresh Coconut (Grated)
1 small Onion (Roughly chopped, for masala paste)
6 cloves Garlic
1 inch Ginger
1 tsp Tamarind Paste
2 tbsp Ghee (Can substitute with coconut oil)
1.5 cup Water (Adjust for desired consistency)
0.5 tsp Jaggery (Optional, to balance flavors)
1 sprig Curry Leaves
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
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
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
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
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
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.
710cal
51gprotein
65gcarbs
29gfat
Ingredients
8 pcs Dried Red Chillies (Byadgi variety recommended for color)
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
0.25 tsp Fenugreek Seeds
1 tsp Black Peppercorns
1 inch Cinnamon Stick
4 pcs Cloves
2 medium Onion (1 sliced for masala, 1 finely chopped for curry)
6 cloves Garlic Cloves
1 inch Ginger
1.5 cup Grated Coconut (Fresh or frozen, unsweetened)
1 tbsp Tamarind Paste
0.5 tsp Turmeric Powder
3 tbsp Vegetable Oil
750 g Chicken (Bone-in, curry cut pieces)
1.5 tsp Salt (Adjust to taste)
3.5 cup Water (0.5 cup for grinding, 3 cups for gravy)
200 g Kori Rotti (Crispy rice wafers, store-bought)
Instructions
1
Dry Roast Spices
In a dry pan over medium heat, roast the dried red chillies, coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, cinnamon, and cloves for 2-3 minutes until they release a rich aroma. Be careful not to burn them.
Remove the spices from the pan and set aside to cool completely.
2
Prepare Masala Base
In the same pan, heat 1 tablespoon of vegetable oil over medium heat.
Add 1 sliced onion, garlic cloves, and ginger. Sauté for 5-6 minutes until the onion softens and becomes translucent.
Add the grated coconut and continue to roast on low-medium heat for 8-10 minutes, stirring frequently, until the coconut turns a deep, fragrant golden brown. This step is crucial for the flavor.
Turn off the heat and let the mixture cool down completely.
3
Grind Masala Paste
In a high-speed blender, combine the cooled dry-roasted spices, the coconut-onion mixture, turmeric powder, and tamarind paste.
Add 1/2 cup of water and grind everything to a very smooth, fine paste. Add a splash more water only if needed to facilitate grinding.
Heat the remaining 2 tablespoons of oil in a large pot or kadai over medium heat.
Add the second onion (finely chopped) and sauté for 7-8 minutes until it turns soft and golden brown.
5
Cook the Chicken
Add the chicken pieces to the pot and sear on all sides for 4-5 minutes until lightly browned.
Pour in the ground masala paste and add the salt. Stir well to coat the chicken and cook the masala for 5-7 minutes, until it becomes fragrant and you see oil separating from the sides.
6
Simmer and Finish
Add the remaining 3 cups of water and stir everything together well.
Bring the curry to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the chicken is fully cooked and tender.
Check the consistency. The gravy should be relatively thin, like a broth, to soak the rotti properly. If it's too thick, add a little hot water.
7
Serve
To serve, break the crispy Kori Rotti wafers into large, bite-sized pieces and arrange them on a deep plate or bowl.
Pour the hot chicken curry generously over the rotti pieces, ensuring they are well-covered.
Let it sit for a minute to allow the rotti to soften slightly before eating.
