Kori Gassi
A fragrant Mangalorean chicken curry with a rich coconut base, gentle heat, and a deep roasted spice flavor. It is comforting, bold, and especially good with neer dosa, roti, or plain rice.
For 4 servings
- prep
Prep the chicken and aromatics.
1.Wash the chicken pieces and drain well.2.Slice the onions, chop the tomato, and roughly chop the ginger.3.Keep the garlic, curry leaves, and tamarind paste ready near the stove. - roast · ~8 min
Roast the masala ingredients.
1.Heat a pan over low to medium heat and add the grated coconut.2.Add dried red chili, coriander seeds, cumin seeds, black peppercorns, fenugreek seeds, garlic, and ginger.3.Roast slowly, stirring often, until the coconut turns deep golden and the spices smell nutty.TIPKeep the heat moderate so the coconut browns evenly without turning bitter. - mix
Grind the roasted masala.
Cool the roasted mixture slightly, then grind it with tamarind paste and 1 cup water to a smooth, thick masala paste.
- saute · ~10 min
Cook the onion base.
1.Heat oil in a kadai over medium heat.2.Add the sliced onions and curry leaves.3.Cook until the onions soften and turn light golden.4.Add the chopped tomato and turmeric powder, then cook until the tomato turns pulpy. - saute
Coat the chicken with the base.
Add the chicken pieces and mix well so they are coated with the onion and tomato mixture. Cook for 4 to 5 minutes, stirring now and then.
- simmer · ~20 min
Simmer the curry.
1.Add the ground masala and salt to the pan.2.Pour in the remaining 1 cup water and mix well.3.Bring the curry to a gentle simmer.4.Cover and cook until the chicken is tender and the gravy thickens slightly.TIPStir once or twice while simmering so the coconut masala does not catch at the bottom. - rest · ~5 min
Rest the curry for 5 minutes.
- serve
Serve hot with neer dosa, roti, or rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast the coconut until deep golden, not just pale, or the curry will miss its signature nutty depth.
- 2If using very hot dried chilies instead of Byadagi, reduce the count so the curry stays rich rather than sharply fiery.
- 3Grind the roasted masala very smooth; a gritty paste gives the gravy a coarse, less traditional texture.
- 4Bone-in chicken works best here because it keeps the meat juicy and enriches the gravy as it simmers.
- 5Keep the simmer gentle after adding the coconut masala, since a hard boil can make the gravy catch and split.
- 6Resting the curry for 5 to 10 minutes before serving helps the tamarind, chili, and coconut flavors settle together.
- 7This curry tastes even better the next day, so it is a good make-ahead dish for lunch boxes or weekend meals.
Adapt it for your goals.
Spicier
Add a few extra dried red chilies or a little more black pepper for a hotter, bolder gassi that still keeps the coconut base.
bonelessBoneless
Use boneless chicken for quicker cooking and easier serving, though the gravy will be slightly less rich than with bone-in pieces.
thicker gravyThicker-gravy
Reduce the water slightly for a more concentrated curry that pairs especially well with neer dosa or set dosa.
milderMilder
Use fewer chilies and a touch more coconut if you want a softer heat while keeping the same roasted flavor profile.
Why this is on our healthy list.
Protein-Rich Main Dish
Chicken makes this curry satisfying and protein-rich, turning it into a substantial meal rather than just a sauce-based side.
Spice-Based Flavoring
Coriander, cumin, pepper, ginger, garlic, and curry leaves bring strong flavor and aroma without needing heavy cream or butter.
Coconut-Based Satiety
Fresh coconut gives body and richness, helping the curry feel filling and comforting with simple sides like rice or dosa.
Frequently asked questions
Yes, but soak it briefly in warm water first and roast carefully. Fresh coconut gives a sweeter, fuller texture and is more traditional for Kori Gassi.
