Authentic Mangalorean Kori Rotti Gassi (Tulunadu Style Spicy Chicken Curry)

Ingredients

• Chicken Marination
• 1 kg Chicken (bone-in, cut into curry pieces)
• ½ tsp Turmeric powder
• 1 tsp Salt
• Roasted Gassi Masala Paste
• 2 tsp Coconut oil or Ghee
• 10–12 Dried Byadagi or Kashmiri red chillies
• 2 tbsp Coriander seeds
• 1 tsp Cumin seeds
• 1 tsp Black peppercorns
• ¼ tsp Fenugreek seeds (Methi)
• 4–5 Cloves
• 1-inch Cinnamon stick
• 1 sprig Curry leaves
• 1 small Tamarind ball (gooseberry sized, soaked in warm water)
• 1.5 cups Freshly grated coconut
• 1 small Onion (roughly chopped)
• 8–10 Garlic cloves
• Curry Base & Tempering
• 2 tbsp Coconut oil or Ghee
• 2 large Onions (finely chopped)
• 1 medium Tomato (finely chopped)
• 1 sprig Curry leaves
• ½ tsp Turmeric powder
• Salt to taste
• 1.5 cups Thin coconut milk (or water to adjust consistency)
• ½ cup Thick coconut milk (optional for added richness)
• Chopped fresh coriander leaves for garnish
• Serving
• 200g Kori Rotti (crisp rice wafers)

Instructions

1. Step 1

   Marinate the Chicken

2. Step 2

   Wash and drain the chicken pieces thoroughly.

3. Step 3

   In a bowl, rub the chicken with ½ tsp turmeric powder and 1 tsp salt.

4. Step 4

   Set aside to marinate for 20–30 minutes while preparing the spice paste.

5. Step 5

   Roast & Grind the Masala

6. Step 6

   Heat 1 tsp coconut oil in a pan over medium-low heat.

7. Step 7

   Add dried red chillies and fry until crisp and fragrant (do not burn). Remove and set aside.

8. Step 8

   In the same pan, add coriander seeds, cumin seeds, black peppercorns, fenugreek seeds, cloves, cinnamon, and curry leaves. Dry roast on low heat until aromatic (about 1–2 minutes). Transfer to a plate.

9. Step 9

   Add 1 tsp oil, chopped onion, and garlic. Sauté until light golden brown.

10. Step 10

    Add freshly grated coconut and stir-fry for 2 minutes until lightly warm and fragrant.

11. Step 11

    Transfer roasted spices, coconut, onion, garlic, and soaked tamarind (with water) to a high-speed blender.

12. Step 12

    Blend with a splash of water into a very smooth, fine paste.

13. Step 13

    Cook the Curry

14. Step 14

    Heat 2 tbsp coconut oil or ghee in a large heavy-bottomed pot or kadai.

15. Step 15

    Add curry leaves and finely chopped onions. Sauté on medium flame until golden brown.

16. Step 16

    Add chopped tomatoes and cook until soft and mushy.

17. Step 17

    Add the marinated chicken pieces and sauté on high heat for 5–7 minutes until the chicken turns opaque on the outside.

18. Step 18

    Pour in the prepared ground red masala paste and mix thoroughly to coat the chicken. Cook for 3–4 minutes until raw aromas subside.

19. Step 19

    Pour in thin coconut milk (or 2 cups of warm water) to adjust the gravy consistency. Stir well and bring to a gentle boil.

20. Step 20

    Cover with a lid, reduce heat to low, and simmer for 20–25 minutes until the chicken is tender and cooked through.

21. Step 21

    Final Touch & Serving

22. Step 22

    Once cooked, check salt and adjust consistency (the curry should be moderately thin so the rotti can absorb it).

23. Step 23

    Stir in thick coconut milk (if using) and simmer on low heat for 1 minute (do not boil hard after adding thick coconut milk).

24. Step 24

    Switch off the flame and garnish with chopped fresh coriander leaves.

25. To Serve

    Crush crisp Kori Rotti onto a wide plate. Ladle hot, steaming chicken gassi generously over the rotti until well soaked. Serve immediately and enjoy with your hands.

Video

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