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)
710cal
51gprotein
65gcarbs
29g
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)
A rich and aromatic chicken curry from the coastal region of Mangalore. This dish features a unique roasted spice blend ground with coconut, creating a creamy, tangy, and spicy gravy that pairs perfectly with neer dosa or steamed rice.
Crispy kori rotti with a creamy, aromatic chicken gassi – a soul-satisfying, protein-packed feast!
This mangalorean dish is perfect for lunch. With 1288.3600000000001 calories and 98.62g of protein per serving, it's a nutritious choice for your meal plan.
fat
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.
4
Start the Curry
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.
579cal
48gprotein
27gcarbs
33gfat
Ingredients
750 g Chicken (Bone-in, cut into medium pieces)
0.75 tsp Turmeric Powder (Divided: 0.25 tsp for marinade, 0.5 tsp for masala)
1.5 tsp Salt (Adjust to taste)
8 pcs Byadgi Red Chillies (Key for authentic color and moderate heat)
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
1 tsp Black Peppercorns
0.25 tsp Fenugreek Seeds
1.5 cup Freshly Grated Coconut (Avoid desiccated coconut for best results)
8 cloves Garlic (Divided: 6 for masala, 2 crushed for tempering)
1 inch Ginger (Peeled and roughly chopped)
1 tbsp Tamarind Paste (Or a small lime-sized ball of tamarind soaked in hot water)
2 pcs Onion (Medium-sized, finely chopped)
3 tbsp Vegetable Oil (Coconut oil can be used for a more authentic flavor)
1.5 cup Water (For grinding and adjusting gravy consistency)
1 tbsp Ghee (For tempering)
1 tsp Mustard Seeds (For tempering)
10 pcs Curry Leaves (For tempering)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces with 0.25 tsp of turmeric powder and 0.5 tsp of salt.
Mix thoroughly to ensure each piece is well-coated.
Set aside to marinate for at least 20-30 minutes while you prepare the masala.
2
Roast Spices and Coconut
Heat a heavy-bottomed pan or skillet over low-medium heat. Add the Byadgi red chillies, coriander seeds, cumin seeds, fennel seeds, black peppercorns, and fenugreek seeds.
Dry roast for 2-3 minutes, stirring constantly, until they become fragrant and slightly darker. Do not let them burn.
Remove the roasted spices from the pan and set them aside to cool completely.
In the same pan, add the freshly grated coconut. Roast on low heat, stirring continuously for 5-7 minutes, until it turns a uniform golden brown and releases a nutty aroma. This step is crucial for the flavor.
Once cooled, add the roasted spices, roasted coconut, 6 cloves of garlic, chopped ginger, tamarind paste, and the remaining 0.5 tsp of turmeric powder to a high-speed blender or grinder jar.
Add about 1/2 cup of water and grind to a very smooth, fine paste. Scrape down the sides as needed and add a little more water, tablespoon by tablespoon, only if necessary to achieve a smooth consistency.
4
Cook the Curry Base
Heat the vegetable oil in a large pot or kadai over medium heat.
Add the finely chopped onions and sauté for 8-10 minutes, until they are soft, translucent, and light golden brown.
Add the marinated chicken to the pot. Increase the heat slightly and sear the chicken for 4-5 minutes, turning occasionally, until it's lightly browned on all sides.
5
Simmer the Gassi
Add the ground gassi masala paste to the pot with the chicken. Stir well to coat the chicken pieces evenly and cook the masala for 2-3 minutes until it becomes fragrant.
Rinse the grinder jar with 1 cup of water to collect any remaining masala and pour it into the pot. Add the remaining 1 tsp of salt.
Stir everything together and bring the curry to a gentle boil.
Reduce the heat to low, cover the pot with a lid, and let it simmer for 20-25 minutes, or until the chicken is tender and cooked through. The gravy will thicken, and you'll see oil separating at the edges.
6
Prepare and Add Tempering
While the curry simmers, prepare the tempering. Heat the ghee in a small pan (tadka pan) over medium heat.
Once the ghee is hot, add the mustard seeds and allow them to splutter completely.
Add the 2 crushed garlic cloves and the curry leaves. Sauté for about 30 seconds until the garlic is golden and aromatic.
Pour this hot tempering directly over the simmering chicken gassi. Stir gently to incorporate.
Garnish with freshly chopped coriander leaves and serve hot.
