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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.
For 4 servings
Marinate the Chicken
Roast Spices and Coconut
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.
This south_indian recipe takes 65 minutes to prepare and yields 4 servings. At 572.81 calories per serving with 38.21g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Grind the Gassi Masala
Cook the Curry Base
Simmer the Gassi
Prepare and Add Tempering
Replace the chicken with 500g of mushrooms, paneer, or a mix of vegetables like potatoes, carrots, and green beans. Adjust the simmering time accordingly.
This masala is excellent with seafood. Use 500g of prawns or a firm white fish like kingfish. Add the seafood in the last 7-10 minutes of cooking to prevent it from overcooking.
Increase the number of Byadgi chillies to 10-12 or add 2-3 spicier Guntur red chillies to the mix for extra heat.
Chicken is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
The curry is rich in spices like turmeric (containing curcumin), ginger, and garlic, which are known for their potent anti-inflammatory effects that can help reduce inflammation in the body.
Spices such as black pepper, cumin, and coriander, along with garlic, contain compounds that can help strengthen the immune system and fight off infections.
Coconut provides medium-chain triglycerides (MCTs), a type of fat that is more easily digested and used for energy compared to other saturated fats.
One serving of Mangalorean Chicken Gassi contains approximately 450-550 calories, depending on the amount of fat in the chicken and the specific oils used. This is an estimate and can vary.
It can be part of a balanced diet. It's high in protein from chicken and contains beneficial spices like turmeric and ginger. However, it is also rich in saturated fats from the coconut and oil, so it should be consumed in moderation, especially for those monitoring fat intake.
Traditionally, Chicken Gassi is served with Neer Dosa (a thin rice crepe), Sannas (steamed rice cakes), or Kori Rotti (a crispy rice wafer). It also pairs wonderfully with steamed rice or appams.
Yes, you can use boneless chicken thighs or breast. Cut them into 1.5-inch pieces. Reduce the simmering time in step 5 to 15-20 minutes, as boneless chicken cooks faster.
If your gravy is too thin, simply remove the lid and let the curry simmer for an additional 5-10 minutes on low heat. This will allow some of the excess water to evaporate and thicken the gravy.
Absolutely. The gassi masala paste can be prepared and stored in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to a month, making weekday meal prep easier.
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