By Shireen Jamooji
November 12, 2023
Mangalorean Chicken Gassi is a rich and aromatic curry hailing from the coastal region of Karnataka, renowned for its harmonious blend of coconut, spices, and succulent chicken, creating a delightful culinary experience.
½ kg chicken pieces 4 dry Byadgi red chillies 3 dry Pandi red chillies 1 tbsp coriander seeds 1 tsp cumin seeds 2 tsp mustard seeds ⅛ tsp methi seeds 5 to 6 black peppercorns 4 to 5 cloves 1-inch cinnamon 1 cup fresh, grated coconut
3 sprigs of curry leaves 3 large cloves of garlic + 1 clove of garlic, crushed ½ inch ginger, crushed 1 medium-sized onion, thinly sliced 1 small onion, cut into cubes 1 tomato, finely chopped 3 bay leaves ½ tsp turmeric powder 2 tbsp coconut oil + a few drops of oil to roast the spices Salt to taste
To make the masala, heat a pan with a few drops of oil. Roast dry red chillies until they turn crisp. Set aside.
In the same pan, add coriander seeds, cumin seeds, mustard seeds, fenugreek seeds, black peppercorns, cloves, and cinnamon. Roast on low heat until the spices become aromatic.
Add freshly grated coconut and 2 sprigs of curry leaves to the pan. Roast the coconut until it changes colour and gives out a nice aroma.
Transfer the roasted spices to a mixer jar. Add 3 cloves of garlic, onion cubes, roasted coconut, turmeric powder, and some water. Blend to a smooth paste. Keep the masala paste aside.
Heat 2 tbsp coconut oil in a pan. Add mustard seeds, 1 clove of crushed garlic, crushed ginger, curry leaves, and bay leaves. Saute for a few seconds.
Add thinly sliced onions and saute until they turn translucent. Add chopped tomato and saute until the tomato turns soft. Add the chicken pieces and give a quick mix. Add salt and cook for 10 mins.
Add the masala paste add more water if needed. Cover and cook for 5 minutes. Kori Gassi is ready to be served with neer dosa, idiyappam, appam, steamed rice, or ghee rice.