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Kori Ghassi: Mangalorean-Style Chicken


Mar 30, 2016

PREPARATION TIME

COOKING TIME

SERVES

2

PREPARATION LEVEL

Medium

INGREDIENTS

    600 gms chicken curry cut
    2 onions, finely chopped
    1/4 cup fresh coconut, grated
    1/2 tsp pepper powder
    1/2 tsp fenugreek seeds
    1 cup coconut milk
    Oil
    1tsp cumin seeds
    1tbsp coriander seeds
    4 cloves
    1/2 inch cinnamon
    1/2 tsp mustard seeds
    1/2 asafoetida
    1 tbsp tamarind pulp
    7-10 curry leaves
    1tsp turmeric powder
    6 red dry chillies
    1 tbsp ginger, garlic, green chilli paste
    Salt as per taste

DIRECTIONS

The heat from the fiery red chillies balances the sweetness of the coconut in this spicy chicken curry from the Bunt community of Mangalore.

Method:

1. Marinate the chicken with ginger, garlic and green chilli paste, tumeric powder and salt.

2. In a flat pan, heat oil and fry the whole masala with dry red chilli and half the onion for a minute.

3. Add the coconut and fry again for a minute. When it cools down, grind it into a paste.

4. In a pan, heat oil. Add mustard seeds, asafoetida and curry leaves. Add the remaining onions and fry for 2 minutes.

5. Now add the marinated chicken and cook. Add 1 cup water and cover the lid.

6. Put the ground paste, cover and cook for five more minutes.

7. Add the tamarind pulp mix, coconut milk and cook for a few minutes.

8. Garnish with fresh coriander leaves and serve with steamed rice, ghavan or chapaati.

About Roopa NabarFollow On

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Roopa's biggest inspirations, apart from the women in her family are Chef Sanjeev Kapoor, and the late Tarla Dalal. She has cooked on several TV shows, food challenges and YouTube videos. Learn her recipes on Coastal Kitchen.

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