Kori Gassi|Mangalore chicken Receipe|Karnataka famous dish on auspicious day Kannada rajyotsava
INGREDIENTS
Chicken: 1000 grams
Ghee: 3–4 tablespoons
Curry leaves: one bunch
Onions (sliced): 3 medium
Turmeric: 1/4 teaspoon
Tomatoes: 2 medium
Salt for taste
Tamarind pulp: 2 tablespoons
Coconut milk: 200 ml
Ingredients for Kori Gassi paste
Coconut oil: 2 tablespoons
Mustard seeds: 1/2 teaspoon
Corriander seeds: 3 tablespoons
Fennel seeds: 1 teaspoon
Cumin seeds: 1/2 teaspoon
Black peppercorns: 1/4 teaspoon
Fenugreek: 1/2 teaspoon
Red chillies: 10–15
Grated coconut: 3/4 cup
Cloves of Garlic: 4–6
Shallots: 15–20
Kori Gassi spice paste preparation.
Heat ghee in a kadhai and add mustard seeds, coriander seeds, fennel seeds, cumin seeds, black peppercorns, fenugreek, red chillies, grated coconut, garlic, and shallots. saute it will on low flame until all the spices turn golden brown. And transfer all spices into the blender add some water to it and blend into a fine paste.
METHOD
In a wok add ghee, onions, curry leaves and saute them until the onions turn golden brown.
Once the onions turn golden brown add turmeric powder, garlic, tomatoes and saute them well until the raw smell goes off.
Now add the chicken and prepared spice paste, coconut milk, and salt. Saute it for 2–3 minutes cover it with a lid and cook for 10.-15 minutes on medium flame. Switch of the Gas, take it out in a bowl and garnish it with curry leaves and coconut milk(optional).
Our kori Gassi is ready.
Happy cooking


