Recipe: Tasty Kori Gassi/ Mangalorean Chicken Curry

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We hope you got benefit from reading it, now let’s go back to kori gassi/ mangalorean chicken curry recipe. You can cook kori gassi/ mangalorean chicken curry using 23 ingredients and 16 steps. Here is how you achieve that.

The ingredients needed to cook Kori Gassi/ Mangalorean Chicken Curry:

  1. Get 500 grams of curry cut Chicken.
  2. Use 1/3 cup of Thick Coconut milk.
  3. Prepare 1 of lemon sized Tamarind.
  4. Provide 3 tbsp of Oil.
  5. Provide 1/4 teaspoon of Turmeric.
  6. Take 1 of Onion finely chopped.
  7. Prepare 1/2 tsp of Salt.
  8. Provide 1 cup of Water.
  9. Prepare 1 sprig of Curry Leaves.
  10. Prepare as needed of Curry Leaves fried to Garnish.
  11. Get to taste of Salt.
  12. Provide of To roast and grind.
  13. You need 2 tbsp of Ghee.
  14. Use 1 of small Onions sliced.
  15. Use 4-5 of Garlic cloves.
  16. Get 1/2 cup of grated Coconut.
  17. Provide 1/4 teaspoon of Fenugreek Seeds.
  18. You need 7-8 of byadagi or dry Kashmiri Red Chilli.
  19. Provide 1.5 teaspoon of Coriander seeds.
  20. Get 1 teaspoon of black Peppercorns.
  21. Use 1 inch of Cinnamon stick.
  22. Use 3 of Cloves.
  23. Provide 3/4 teaspoon of Cumin seeds.

Steps to make Kori Gassi/ Mangalorean Chicken Curry:

  1. Soak tamarind in 1/4 cup water for 20 minutes. squeeze pulp and discard the waste.
  2. Marinate chicken with turmeric and 1/2 teaspoon salt for 20 minutes.
  3. Roast fenugreek seeds until golden brown.
  4. Add dry spices, roast over low heat until aromat. keep it aside.
  5. In same pan, melt ghee, add onions and garlic. saute until onions are tender.
  6. Allow the mixture to cool completely.
  7. Grind coconut with spices and onions, garlic and adequate water to form smooth paste.
  8. Heat oil in a pan, add onions and saute until golden brown.
  9. Add marinated chicken. stir fry on high heat for 2-3 minutes.
  10. Cover and cook for 5-6 minutes, stirring occasionally.
  11. Add ground paste, curry leaves and salt. mix well.
  12. Cover and cook for 8-10 minutes stirring occasionally.
  13. Add water and tamarind pulp. check for salt. mix well.
  14. Cover and cook until chicken is cooked.
  15. Add coconut milk and stir. switch off. do not cook after adding coconut milk.
  16. Garnish with fried curry leaves and serve hot with rice, dosa or chapati.

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