In This article explained the traditional way to prepare Kori Gassi, a flavorful and spicy chicken curry from the Tulu-speaking region of coastal Karnataka.
Ingredients
Main Components
Chicken: 1 kg (Broiler chicken, cleaned and cut into medium pieces)
Coconut: Grated coconut (approximately 200g) used to extract coconut milk
Onions: Finely chopped for sautéing and masala
Tamarind: Soaked in water for pulp
Whole Spices (For Roasting)
Coriander Seeds: 3-4 tbsp
Cumin Seeds: 1 tsp
Dry Red Chilies: A mix of spicy and color-giving (Byadgi) varieties
Fenugreek Seeds (Methi): ¼ tsp
Garlic: Several cloves
Peppercorns: 1 tsp
Other Seasonings
Turmeric Powder: ½ tsp
Garam Masala Powder: 1 tsp
Salt: To taste
Curry Leaves: For aroma
Preparation Steps
1. Preparing the Coconut Milk
Grind the grated coconut with water.
Extract the thick milk (first extract) and set it aside.
Extract the thin milk (second extract) to be used during the initial cooking process.
2. Roasting and Grinding Masala
Dry roast the coriander seeds, cumin, peppercorns, fenugreek, and red chilies until fragrant.
Grind these roasted spices with garlic, some chopped onions, and a little water to form a fine, smooth paste.
3. Sautéing the Base
In a large pot, heat oil and add chopped onions, curry leaves, and a pinch of turmeric.
Sauté until the onions turn golden brown.
4. Cooking the Chicken
Add the chicken pieces to the pot and sauté them with the onions and salt.
Pour in the thin coconut milk and the tamarind water.
Cover and cook until the chicken is nearly tender.
5. Adding the Ground Masala
Once the chicken is partially cooked, stir in the ground masala paste and garam masala.
Allow the flavors to meld and the curry to simmer.
6. Finishing with Thick Coconut Milk
Lower the heat and pour in the thick coconut milk.
Let it simmer for a few more minutes (do not boil vigorously after adding thick milk to avoid curdling).
Garnish with fresh coriander leaves if desired.
Serving Suggestion
Kori Gassi is traditionally served with Kori Rotti (crispy dry rice wafers) or Neer Dosa, though it also pairs perfectly with steamed rice or boiled rice.
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