Spicy Chicken Curry, Mangalorean Recipe

Chicken Curry also known as Kori Gassi in Tulu. It is a Mangalorean delicacy. It's an incredibly tasty dish that includes number of spices in its preparation. This dish is rich, spicy and very tasty that will certainly satisfy your taste buds.

It is made with coconut and spices. You may find the ingredient list overwhelming but do not allow it to put you off from making this traditional Mangalorean dish. It is a must dish in almost any functions and parties.

You can serve it with almost anything like Neer Dosa, Kappa Rotti, Rice, Idli and Pundi. 

Ingredients

Chicken - 2 Kg
Fresh Grated Coconut - 2 Cup
Onion - 7 and 1/2 Medium Size
Garlic - 1 Whole and 5 cloves
Red Chilies - 35
Coriander Seeds - 1 and 1/2 Cup
Cumin Seeds - 2 Tsp
Mustard Seeds - 1/2 Tsp
Methi Seeds - 1/2 Tsp
Black Pepper - 1 Tsp
Carom Seeds - 1/4 Tsp
Turmeric Powder - 1/2 Tsp
Tamarind - 3 Pcs
Curry Leaves - 5
Salt As Per Taste
Oil - 2 Tbsp

Instructions

Clean the chicken and keep aside. Roast red chilies, coriander seeds, cumin seeds, methi seeds, black pepper and carom seeds, all separately in a pan by adding a little oil (3 to 4 drops of oil).

Cool it and then grind red chilies, coriander seeds, methi seeds, cumin seeds, black pepper, carom seeds and turmeric to form a powder (Masala Powder).

 

Now make two equal parts of this grinded masala powder. Add grated coconut to one part of the powder and grind by adding water to form an even paste. Remove this paste (coconut and masala powder paste) in a bowl.

Keep 1 tbsp of paste (coconut and masala powder paste) in the grinding vessel and add the other part of the masala powder to it. Also add one whole garlic, tamarind and one whole onion to it. Grind it using water until it forms a smooth paste. Keep this paste (tamarind, garlic, onion, masala powder and coconut paste) aside.

 

Add salt to cleaned chicken. Then add second paste (i.e. tamarind, garlic, onion, masala powder and coconut paste) to chicken. Mix it properly.

Now chop 6 medium sized onion vertically and add it to the chicken mixture. Pour some water and keep it to boil. Put a lid on the vessel of boiling chicken, so that it boils quickly. Once the chicken is cooked, add the first paste (i.e. coconut and masala powder paste) to it and boil it until this mixture gets properly mixed with the chicken and masala gets cooked.

For tempering, add some oil, mustard seeds, curry leaves and 1/2 chopped onion in another pan and once it starts spluttering  pour it in the chicken curry. Close the lid of the vessel and switch off the stove.

Your chicken curry is ready to be served.

Serve it with rice, dosa, idli or kappa rotti.

Categories: Chicken Recipes, Recipes