Kori Gassi

For the 4th week of this protein rich mega marathon I am publishing recipes made with chicken as the main ingredient. It is needless to say that chicken is a high source of protein.

Today, I’d like to share my favorite mangalorean Bunt style Chicken Curry. The Bunt community in mangalore is known for their tongue tickling spicy delicacies, well groomed, mannered and classy men & women – not to forget the beautiful & talented women risen up to international fame – yes, our very own Aishwarya Rai, Shilpa Shetty. The Bunts have also been pioneers in the hotel industry with humble beginnings with the Udupi (also known as Udipi) restaurants across the world, predominantly in Bombay.

‘Kori’ means Chicken in Tulu – the local language of Mangalore and ‘Ghassi’ means a spicy thick gravy. Mangalore is a hot coastal region. People in Mangalore love their spices and the coconut. Most of their curries has a blend of wonderful spices and of course coconut in it. The gorgeous red color is from the dried red chilies we use in the curry. These red chilies called as Byedige Menachinakai gives beautiful red color but is not spicy at all.

Ingredients:

chicken - 500 grams

 For the masala (ingredients to be roasted)

1 tbsp ghee

1 onion – sliced

1 tsp poppy seeds (optional)

3 cloves

1 inch cinnamon

2 cups grated coconut

1/2 tsp turmeric

8 long red chillies (for colour)  

6 short red chillies (for spice) 

3 tsp coriander

1/4 tsp jeera

8-9 peppercorns (increase it upto 15 if you like it spicy)

1/2 tsp fenugreek (methi)

4-5 cloves of garlic (Indian ones)

1 marble size ball of tamarind

For the gravy:

1 tbsp ghee

1 onion chopped

2 tomatoes chopped fine

2 cups coconut milk

For the tempering 

1 sliced onion

1 tbsp ghee

Method:

• Heat a large thick bottomed pan and add 2 tbsp of ghee and fry the sliced onion, poppy seeds, cloves and cinnamon till the onions turn golden brown. 
• Toss in the grated coconut and fry for about 2 minutes till you get a nice fragrance, add the turmeric powder and toss for about 6-7 minutes and the coconut looks well toasted.
• Add the chillies, coriander seeds, cumin and peppercorns, fenugreek seeds, tamarind and garlic and roast for another 2-3 minutes. 
• Turn off the flame and allow to cool. Grind to a fine paste using little water.
• In another large pan heat some about 1 tbsp ghee and fry 1 chopped onion till golden brown and toss in the chopped tomatoes and continue to fry on slow flame till they turn to a paste. 
• You can add some salt at this point which helps the tomatoes to turn into a paste faster.
• Add the chicken and about 4-5 tbsp of ground masala and salt and mix well. Cover and cook till 90% done.
• Add the remaining masala and the coconut milk and a little water to adjust the consistency of the gravy and bring it to a boil.
• In a smaller pan heat 1 tbsp ghee and fry 1 sliced onion and when it turns golden brown, add this mixture/seasoning to the chicken curry.
• Serve hot with the accompaniment of your choice - rice, neer dosa, chapathi, naan etc

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