The best of Mangalore chicken curry Known as kori gassi. Creamy, spicy curry eaten with Mangalore's famous Kori roti
Ingredients:
- 500 gm chicken ( cut in medium pieces)
- 1 cup thick coconut milk.
- 2 cups thin coconut milk.
- 2 -100gms onions
- 2 clove garlic
- 1/2 '' ginger
- 5 byadgi red chilies.
- 2 tbsp Kundapuri masala powder
- 1/2 tsp turmeric powder.
- 1 tsp salt.
- 2 medium tomatoes ( puree).
- 1/8 cup finely chopped coriander leaves.
- 1/8 cup coconut oil.
- Few curry leaves.
Method :
- Wash the chicken & keep aside.
- Heat 1 tbsp coconut oil in a pan, add 1 -100 gm thinly sliced onion.
- Sauté till brown, add in 2 clove garlic, 1/2 '' ginger, 5 byadgi red chilies, 2 tbsp kundapuri masala powder & 1/2 tsp turmeric powder & sauté for 3 sec . Off the flame & allow it to cool.
- Grind roasted ingredients to a fine paste.
- In a pressure cooker pan add the chicken pieces, the ground masala paste, salt ,mix well & marinate for 1/2 an hr.
- After 1/2 an hr add 2 cups thin coconut milk, tomato puree ,1/2 cup masala water, on the flame & allow it to boil , add chopped coriander leaves & close the cooker & cook up to 2 whistles & off the flame.
- When the pressure is down open the lid & allow it to simmer on low flame.
- In another pan add 1/8 cup coconut oil add 1 thinly sliced onions fry till golden brown add curry leaves & keep aside.
- Add 1 cup thick coconut milk & mix well ,now add the fried onions & let it simmer for a few 5 mins.
- Serve hot with kori rotti.
