Mangalorean Spicy Chicken Curry By, 2014-07-19 Mangalorean Spicy Chicken Curry Mangalorean Spicy Chicken Curry Prep Time: 30min Cook time: 50min Ingredients: 1 1/2 Kg Chicken,3 Finely Chopped medium Onions,2 sprig Curry leaves,1/2 tsp Methi Seeds,2 tbsp Tamarind Paste,8 De-seeded Dry Red Chillies,Salt To Taste,4 tbsp Oil,3 tbsp Ghee,2 Sliced medium Onions,5 cloves Garlic,1 cup Fresh and Grated Coconut,2 pieces Cinnamon,1/2 tsp Turmeric Powder,2 tsp Black Pepper Corns,3/4 tsp Cumin Seeds,4 Cloves,2 tbsp Coriander Seeds, Instructions: Step 1 Take the chicken and marinate it in the turmeric powder and salt for 15 mins. Dry roast methi seeds on low flame. Step 2 Add all the ingredients except onion, garlic and coconut for masala. Dry roast for 5 mins, roast evenly mixing them so that they don't burn. Keep the roasted ingredients aside. Step 3 Add the ghee, sliced onions, garlic and saute in the same pan. Add the grated coconut and saute for 5 mins. Remove the heat and cool. Step 4 Mix all the dry roasted ingredients along with onion-coconut and grind them to a smooth thick paste. Keep the mixture aside. Step 5 Take a heavy bottomed vessel, add some oil and chopped onions and heat till lightly browned. Add chicken and cook on high flame for 4 mins. Cover with a lid, reduce the flame and cook for another 10 mins. mixing well. Step 6 Mix the ground masala paste, curry leaves and salt. Cook on medium flame with lid covered for 8-10 mins. Add some water and tamarind paste and simmer till chicken is cooked. Add coconut milk and mix well before turning off the flame. Step 7 Serve the chicken with roti, neer dosa or rice.
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Mangalorean Spicy Chicken Curry

Mangalorean Spicy Chicken Curry

Kori Gassi is other famous name for Mangalorean spicy chicken curry and it is very famous in Mangalore. It is an absolutely chicken flavoured gravy with few spices making. It is tasteful recipe among the chicken recipes.  What ingredients are required what are the steps to be observed? Let's read about it.

Ingredients

  • 1 1/2 Kg Chicken
  • 3 Finely Chopped medium Onions
  • 2 sprig Curry leaves
  • 1/2 tsp Methi Seeds
  • 2 tbsp Tamarind Paste
  • 8 De-seeded Dry Red Chillies
  • Salt To Taste
  • 4 tbsp Oil
  • 3 tbsp Ghee
  • 2 Sliced medium Onions
  • 5 cloves Garlic
  • 1 cup Fresh and Grated Coconut
  • 2 pieces Cinnamon
  • 1/2 tsp Turmeric Powder
  • 2 tsp Black Pepper Corns
  • 3/4 tsp Cumin Seeds
  • 4 Cloves
  • 2 tbsp Coriander Seeds

Directions

  • Step 1
    Take the chicken and marinate it in the turmeric powder and salt for 15 mins. Dry roast methi seeds on low flame.
  • Step 2
    Add all the ingredients except onion, garlic and coconut for masala. Dry roast for 5 mins, roast evenly mixing them so that they don't burn. Keep the roasted ingredients aside.
  • Step 3
    Add the ghee, sliced onions, garlic and saute in the same pan. Add the grated coconut and saute for 5 mins. Remove the heat and cool.
  • Step 4
    Mix all the dry roasted ingredients along with onion-coconut and grind them to a smooth thick paste. Keep the mixture aside.
  • Step 5
    Take a heavy bottomed vessel, add some oil and chopped onions and heat till lightly browned. Add chicken and cook on high flame for 4 mins. Cover with a lid, reduce the flame and cook for another 10 mins. mixing well.
  • Step 6
    Mix the ground masala paste, curry leaves and salt. Cook on medium flame with lid covered for 8-10 mins. Add some water and tamarind paste and simmer till chicken is cooked. Add coconut milk and mix well before turning off the flame.
  • Step 7
    Serve the chicken with roti, neer dosa or rice.
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