Mangalorean Chicken Gassi

Name: Mangalorean Chicken Gassi
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 700 g chicken (bone-in, cut into medium curry pieces); 1 cup coconut (fresh, grated); 2 pcs onion (medium, sliced); 2 pcs tomato (medium, chopped); 6 pcs garlic (cloves); 1 inch ginger (peeled, sliced); 8 pcs dried red chili (byadagi style preferred, stems removed); 2 tbsp coriander seeds; 1 tsp cumin seeds; 6 pcs black peppercorns; 1 pinch fenugreek seeds; 1 pinch turmeric powder; 1 tbsp tamarind (soaked in warm water); 2 tbsp oil; 0.5 tsp salt; 2 cup water (for cooking gravy); 2 tbsp coriander leaves (chopped)

RATING

4.4/5(32)

TASTE SCORE

9/10

A rich coastal chicken curry with a deep red coconut masala, gentle warmth from dried chilies, and a tangy finish from tamarind. This Mangalorean favorite is full of flavor and lovely with neer dosa, rice, or roti.

PREP

20m

COOK

35m

SERVES

1 KATORI

468 cal

SERVINGS

METHOD · 8 STEPS

prep · ~15 min
Soak the tamarind and prep the chicken.
1.Soak the tamarind in a little warm water for 15 minutes.
2.Wash the chicken and keep the pieces ready.
3.Slice the onion and chop the tomato.
roast · ~8 min
Roast the spices and coconut.
1.Heat a pan over low to medium heat.
2.Dry roast the dried red chili, coriander seeds, cumin seeds, black peppercorns, and fenugreek seeds until fragrant, about 2 to 3 minutes.
3.Add the grated coconut, garlic, and ginger and roast until the coconut turns light golden and smells nutty, about 4 to 5 minutes.
4.Take everything off the heat and cool slightly.
TIPKeep the heat moderate so the coconut browns evenly and the spices do not burn.
mix · ~3 min
Grind the masala.
Transfer the roasted mixture to a grinder. Add the soaked tamarind and enough water for grinding, then blend to a smooth, thick masala paste.
saute · ~10 min
Cook the onion and tomato base.
1.Heat oil in a kadai over medium heat.
2.Add the sliced onion and cook until soft and lightly golden, about 5 to 6 minutes.
3.Add the chopped tomato and turmeric powder.
4.Cook until the tomato softens and starts breaking down, about 4 minutes.
saute · ~5 min
Coat the chicken with the masala.
Add the chicken pieces and salt to the pan. Stir for 2 to 3 minutes, then add the ground masala and mix well so the chicken is evenly coated.
simmer · ~25 min
Simmer the gassi until the chicken is tender.
Pour in the water and bring the curry to a gentle boil. Lower the heat, cover, and simmer until the chicken is cooked through and tender, 20 to 25 minutes, stirring once or twice.
TIPCook until the oil rises slightly on top and the gravy thickens to a spoon-coating consistency.
garnish
Garnish with coriander leaves.
serve
Serve hot with rice, neer dosa, or roti.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use Byadagi chilies if possible; they give gassi its deep red color without making the curry overly hot.
2
Roast the coconut only to light golden, not dark brown, or the masala can turn bitter and muddy.
3
Grind the roasted coconut masala very smooth with minimal water so the gravy stays rich rather than watery.
4
Bone-in chicken works best here because it adds body and savoriness to the simmering gravy.
5
If the tamarind is very sour, add it gradually while grinding and taste before using all of it.
6
Let the curry rest 10 to 15 minutes after cooking; the coconut masala settles and the flavors round out noticeably.
7
Reheat on low heat with a splash of water, since coconut-based gravies thicken as they sit.