Kori Gasi Recipe

Ingredients
chicken - 1 kg, clean and cut into bite size pieces
coconut - 1 big, grated
dried red chillies - 15 or to taste
corriander seeds - 2 tbsp
cumin - 1 ½ tsp
fenugreek - ¾ tsp
pepper corns - 1 tsp
ghee - 3 tbsp
garlic - 8 flakes
turmeric powder - 1 tsp
tamarind - size of a small marble
onions - 1 ½ cup, chopped finely
salt - to taste
butter - 1 tbsp

If fresh coconut is not available, use 2 cups of desiccated coconut.
In traditional recipe, almost double the number of chillies are used.

Method
Dry roast coconut till brown.
Fry chillies, corriander, cumin, fenugreek and pepper corns in a little ghee.
Grind all these with garlic, turmeric tamarind and coconut to a very fine paste.
Heat remaining and fry 1 cup chopped onion till brown.
Add chicken and remaining onion, salt, butter and cook on low flame for 10 minutes.
Add ground masala and 2-3 cups of water and cook till done.
To serve, break rotti, or naan or pita into pieces. Place them in a serveing bowl and top with gasi.