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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.
For 4 servings
Marinate the Chicken
Roast the Masala Spices
Grind the Masala Paste
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.
This south_indian recipe takes 65 minutes to prepare and yields 4 servings. At 426.08 calories per serving with 30.28g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Curry
Garnish and Serve
Replace chicken with 400g of firm paneer, mushrooms, or a mix of vegetables like potatoes, carrots, and green beans. Add the paneer or vegetables after the masala is cooked and adjust simmering time accordingly.
For a richer, creamier finish, stir in 1/4 cup of thick coconut milk (the top cream from a can) during the last 2-3 minutes of cooking. Do not let it boil after adding.
For extra heat, add 2-3 slit green chilies along with the onions or increase the number of dried red chilies in the masala.
Chicken is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining a healthy metabolism.
The recipe features spices like turmeric, ginger, coriander, and black pepper, which contain powerful compounds like curcumin and piperine. These have known anti-inflammatory effects and help combat oxidative stress in the body.
Fresh coconut provides medium-chain triglycerides (MCTs), a type of saturated fat that is more easily digested and converted into energy by the body compared to long-chain fatty acids.
A single serving of Kori Gassi contains approximately 500-550 calories, depending on the amount of fat in the chicken and the type of oil used. This estimate is for a serving size of about one cup.
Kori Gassi can be part of a healthy diet. It is rich in protein from chicken and contains beneficial spices with anti-inflammatory properties. However, it is also high in fat due to the coconut and ghee, so portion control is recommended.
Traditionally, Kori Gassi is served with Neer Dosa (a thin, lacy rice crepe) or Pundi (steamed rice dumplings). It also pairs wonderfully with plain steamed rice or sannas (steamed rice cakes).
Yes, you can use boneless, skinless chicken thighs or breasts. Cut them into 1.5-inch cubes. Reduce the simmering time to 12-15 minutes to prevent the chicken from becoming dry.
Store leftover Kori Gassi in an airtight container in the refrigerator for up to 3 days. The flavors will deepen overnight. Reheat gently on the stovetop or in the microwave.
Fresh coconut is highly recommended for the best flavor and texture. However, if you must use desiccated coconut, use about 1 cup and soak it in 1/2 cup of warm water for 20-30 minutes before grinding to rehydrate it.
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