Kori Gassi
A classic Mangalorean chicken curry featuring a rich, aromatic coconut and spice masala. Tender chicken pieces are simmered in a tangy, spicy gravy, making it a perfect partner for neer dosa or steamed rice.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.In a large bowl, combine the chicken pieces with 0.5 tsp turmeric powder, 1 tsp red chili powder, 0.5 tsp salt, and lemon juice.
- c.Mix thoroughly to ensure each piece is evenly coated.
- d.Cover and set aside to marinate for at least 20-30 minutes at room temperature, or up to 2 hours in the refrigerator.
- 2
Step 2
- a.Roast the Masala Spices
- b.Heat a small, dry pan over low-medium heat.
- c.Add the coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns. Dry roast for 2-3 minutes, stirring continuously, until they release a fragrant aroma.
- d.Add the dried red chilies and continue to roast for another minute until they are crisp and slightly puffed. Be careful not to burn them.
- e.Remove the spices from the pan and let them cool completely.
- 3
Step 3
- a.Grind the Masala Paste
- b.Transfer the cooled roasted spices to a high-speed blender or grinder.
- c.Add the grated coconut, roughly chopped small onion, garlic cloves, ginger, and tamarind paste.
- d.Add about 1/2 cup of water and grind to a very smooth, fine paste. Scrape down the sides and add a little more water if needed to achieve a silky consistency.
- 4
Step 4
- a.Cook the Curry
- b.Heat ghee or coconut oil in a heavy-bottomed pot or kadai over medium heat.
- c.Add the finely chopped medium onion and sauté for 5-7 minutes until it becomes soft and golden brown.
- d.Add the marinated chicken pieces to the pot. Sear for 4-5 minutes, turning occasionally, until lightly browned on all sides.
- e.Pour in the ground masala paste. Stir well and cook for 5-6 minutes, stirring frequently, until the masala is fragrant and you see oil separating from the edges.
- f.Add 1.5 cups of water, 1 tsp of salt (or to taste), and the optional jaggery. Stir everything together to combine.
- g.Bring the curry to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes, or until the chicken is tender and fully cooked (internal temperature of 165°F or 74°C).
- h.Stir in the fresh curry leaves and simmer for 2 more minutes to infuse their flavor.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat. Garnish the curry with freshly chopped coriander leaves.
- c.Let the Kori Gassi rest for at least 10 minutes before serving to allow the flavors to meld and deepen.
- d.Serve hot with traditional accompaniments like Neer Dosa, Pundi (rice dumplings), or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use fresh grated coconut. If unavailable, you can use frozen grated coconut after thawing.
- 2Roasting spices on a low flame is crucial. It awakens their essential oils without burning them, which would make the curry bitter.
- 3The key to a perfect Kori Gassi is a very smooth masala paste. Don't rush the grinding process.
- 4Using Byadgi or Kashmiri red chilies provides a vibrant red color without overwhelming heat. Adjust the quantity based on your spice preference.
- 5The curry thickens as it cools. Adjust the water quantity while cooking for your preferred gravy consistency.
- 6Like many curries, Kori Gassi tastes even better the next day as the flavors fully mature.
Adapt it for your goals.
Vegetarian
Replace chicken with 400g of firm paneer, mushrooms, or a mix of vegetables like potatoes, carrots, and green beans. Add the paneer or vegetables after the masala is cooked and adjust simmering time accordingly.
Creamier GravyCreamier Gravy
For a richer, creamier finish, stir in 1/4 cup of thick coconut milk (the top cream from a can) during the last 2-3 minutes of cooking. Do not let it boil after adding.
Spicier VersionSpicier Version
For extra heat, add 2-3 slit green chilies along with the onions or increase the number of dried red chilies in the masala.
Why this is on our healthy list.
Supports Muscle Health
Chicken is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining a healthy metabolism.
Packed with Anti-inflammatory Spices
The recipe features spices like turmeric, ginger, coriander, and black pepper, which contain powerful compounds like curcumin and piperine. These have known anti-inflammatory effects and help combat oxidative stress in the body.
Source of Healthy Fats
Fresh coconut provides medium-chain triglycerides (MCTs), a type of saturated fat that is more easily digested and converted into energy by the body compared to long-chain fatty acids.
Frequently asked questions
A single serving of Kori Gassi contains approximately 500-550 calories, depending on the amount of fat in the chicken and the type of oil used. This estimate is for a serving size of about one cup.