Kori Gassi|Mangalore chicken Receipe|Karnataka famous dish on auspicious day Kannada rajyotsava

Surya Kiran
Nov 1 · 2 min read

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

Kori Gassi receipe-Suriya Spices

Suriya Spices

Healthy and Traditional Food Recipes of South India

Surya Kiran

Written by

Suriya Spices

Healthy and Traditional Food Recipes of South India

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