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Kori gassi
ಕೋರಿ ಗಸಿ (kori gassi): Mangalorean chicken in a roasted red-chilli and coconut gravy
Kori gassi is the Sunday chicken curry of Mangalore's Bunt community on the Karnataka coast, cooked for family lunches and festivals and traditionally eaten with paper-thin neer dosa. Byadgi chillies, coriander, cumin and a little fenugreek are roasted until fragrant, ground with coconut, garlic and tamarind, then simmered with chicken into a brick-red, gently sour gravy. This version uses less coconut than usual and is suitable as part of a balanced diet; serve it with brown rice, millet roti or a salad. About 360 kcal and 9 g carbohydrate per portion. The usual mistake is roasting the spices over a high heat: they scorch and turn the gravy bitter. Chef's tip: byadgi chillies give deep colour with gentle heat, so don't swap them for hot chilli powder.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the masala
- 10 dried byadgi chilliesstalks removed
- 2 tbsp coriander seeds
- 1 tsp cumin seeds
- ½ tsp black peppercorns
- ¼ tsp fenugreek seeds
- 6 cloves garlic
- 1 tbsp tamarind paste
- ½ tsp ground turmeric
For the curry
- 1 tbsp coconut oil
- 1 onionfinely sliced
- 10 curry leaves
- 1 ¼ cups water
- 1 tsp salt
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What you'll need
Spices & pantry
Fresh ingredients (4)
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Method
0/6 doneStep 1: Dry-roast the 10 dried byadgi chillies, 2 tbsp coriander seeds, 1 tsp cumin seeds, ½ tsp black peppercorns and ¼ tsp fenugreek seeds in a frying pan over a low heat for 4–5 minutes, stirring, until fragrant and a shade darker. Cool for 2 minutes.
7 minStep 2: Blend the roasted spices with the 2 ⅞ oz fresh or frozen grated coconut, 6 cloves garlic, 1 tbsp tamarind paste, ½ tsp ground turmeric and 150 ml water to a smooth, thick paste.
3 minStep 3: Heat the 1 tbsp coconut oil in a heavy pan over a medium heat and fry the 1 onion and 10 curry leaves for 6 minutes until golden.
6 minStep 4: Add the 1 ¾ lb skinless chicken on the bone, curry cut and 1 tsp salt and cook for 5 minutes, turning, until the outside turns white.
5 minStep 5: Stir in the masala paste and fry for 3 minutes, then add the 1 ¼ cups water. Cover and simmer gently for 20–25 minutes, stirring now and then, until the chicken reaches 165°F at the bone and the gravy is thick and coats a spoon.
25 minStep 6: Taste for salt and sourness and rest for 5 minutes before serving.
5 min
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 40 g
- Carbs
- 9 g
- Fat
- 18 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kori gassi take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of coriander seeds?
- Ground coriander, same amount (add it later in the cooking; it burns faster).
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
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