Korri Gassi/Mangalorean Chicken Curry Recipe

Cooking Directions

• STEP 1.Marinate the chicken pieces with turmeric powder, red chili powder, and salt.
• STEP 2.Heat oil in a pan and add mustard seeds, curry leaves, and chopped onions. Saute until the onions turn golden brown.
• STEP 3.Add ginger-garlic paste and saute for a minute. Then, add the marinated chicken and cook until it turns brown.
• STEP 4.In a blender, grind together grated coconut, coriander seeds, cumin seeds, and red chili powder to make a smooth paste.
• STEP 5.Add the coconut paste to the chicken and mix well. Cook for a few minutes.
• STEP 6.Add water, tamarind pulp, and salt. Cover and simmer until the chicken is cooked and the gravy thickens.
• STEP 7.Garnish with fresh coriander leaves and serve hot with steamed rice or neer dosa.

Cooking Tips

• For a spicier curry, add more red chili powder or green chilies.
• You can adjust the consistency of the gravy by adding more or less water.
• To enhance the flavor, you can also add a teaspoon of ghee (clarified butter) at the end.

Storage and Serving

• Leftover Korri Gassi can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the curry with steamed rice, neer dosa, or any Indian bread of your choice.