Mangalorean Chicken Curry
Serves 420 mins prep30 mins cook
This classic Mangalorean-style chicken curry, known as Kori Gassi, is a must-try for curry lovers! It is made with a flavorful masala paste and tender chicken, perfect for serving with rice or bread.
0 servings
What you need

clove clove

cup coconut milk

tsp salt

bunch curry leaves

cup water

tbsp ghee

tsp fenugreek seeds

garlic

tsp turmeric powder

tbsp fennel seed

tbsp coriander seed

tsp cumin seed

cup onion

cup tamarind juice
chilli

lb chicken

cup coconut

cup tomato
Instructions
1: Heat oil in a pan and roast the chillies on low flame until they turn crisp. Remove it onto a plate. 2: Add coriander seeds, fennel seeds, cumin seeds, fenugreek seeds, and clove to the pan. Roast until it turns aromatic. Remove it from the pan. 3: Pour more oil into the pan. Add onion and garlic, saute until translucent. Add the coconut and saute until it turns golden brown. 4: Grind all the roasted ingredients into a smooth paste, adding water as required. 5: Heat ghee in a pot and add curry leaves and onions. 6: Once the onion turns golden brown, add the tomatoes and saute until mushy. 7: Add the chicken along with salt and turmeric powder. Saute on high heat for 2 minutes. 8: Add hot water and bring it to a boil. Cover and cook for 10 minutes on medium-low heat. 9: Add the prepared spice paste and cook for 10 minutes or until the chicken is completely cooked. Add the tamarind water. 10: Add the coconut milk. Turn off the heat as soon as it comes to a simmer.View original recipe

