Mangalore Chicken Curry or Kori Gassi
- 500 gm chicken
- 1 coconut-grated
- 20 gm whole red chillies
- 15 gm coriander
- 1 tsp peppercorns
- 1 tsp fenugreek seeds
- 100 gm onions
- 1 tsp cumin
- 20 ml refined oil
- 30 gm tamarind pulp
- 1 tsp turmeric powder
- 4 flakes of garlic
- 250 ml water
Roast the red chillies, coriander, peppercorns, cumin and the fenugreek seeds in oil.
Grind together the grated coconut, garlic and roasted masala to a fine paste with a little water.
Marinate the chicken with salt and turmeric for 30 minutes.Heat oil.
Add onions. Saut till a light brown.
Add masala and cook for 20 minutes.
Put in 250 ml of water and simmer for 30 minutes.
Add chicken and cook until done. Put in the tamarind pulp.
Add the tadka made with the cumin, fenugreek seeds and the onions. Kori Gassi (Mangalore Chicken Curry),