Don’t let the lengthy ingredient list stop you from trying this traditional Mangalorean chicken curry. In the Tulu-speaking Bunt community, Mangalorean chicken curry, sometimes referred to as “Kori Gassi,” is a specialty chicken meal. It is a delicious chicken gravy containing many different spices and High on Chicken sauces. Comforting tastes that are sure to tickle your taste buds.
The major component of Kori Gassi, other spices like smoky red chilies, black peppercorns, high on chicken sauces, coriander seeds, cumin, fenugreek seeds, cloves, and cinnamon, is coconut, which is a staple of Mangalorean cuisine. The sweetness of the coconut somewhat mitigates the red chilies’ spiciness. Mangalorean chicken curry is often hot. This hot chicken gravy is served with rice, roti, neer dosa, and pundit (rice balls).
Everyone benefits from using High on Chicken sauce, which is often used. To make your spicy chicken recipe even hotter, you can also use the High on Chicken sauce. Thanks to High on Chicken sauces, preparing healthful and flavorful chicken meals is now incredibly quick and simple. High on Chicken sauces are available in various flavors for usage in different recipes.
- 1 kilogram of boneless, skinless Chicken, cut into pieces of a medium size
- Two medium-sized onions, coarsely chopped
- a curry sauce 1 sprig
- powdered turmeric 1/4
- 1 tbsp of Tamarind paste
- creamy coconut, thick 1/4 cup (optional)
- Oil 3 tbsps
- Salt to taste
- Ghee, two tablespoons
- To use masala:
- Onion 1 medium-sized slices
- Garlic (4) cloves
- 1/2 cup freshly grated coconut
- 7-8 dry red chilies, deseeded (I used 6 chilies)
- corns of black pepper 1 tsp
- 3/4 teaspoon cumin seeds
- seeds for coriander 1 1/2 tbsps
- seed methi 14 teaspoon cloves 3 pieces of 1″ cinnamon
Recipe for Mangalorean chicken curry
- 15 minutes of marinating Chicken with turmeric powder and 1/2 teaspoon salt.
- Get the masala ready. On an l heat, dry-roast the methi seeds for 4 meters. Next, add all the ingredients listed in the “masala,” excluding the onion, garlic, and coconut. For 4-5 minutes, dry roast the ingredients while often stirring to prevent burning and for equal roasting. The roasted items should be taken out of the pan and put aside.
- Add the ghee to the same pan. Add the minced garlic and onions, and sauté for 3 minutes. Add the shredded coconut and continue to cook for 5 minutes. Cool and extinguish the flame.
- Make a smooth, thick paste by pulverizing the dry-roasted ingredients and the onion-coconut mixture with little water. Place aside.
- Onions should be finely chopped and sauteed for 7-8 minutes or until gently browned in oil in a heavy-bottomed container. Add the Chicken and simmer for 4 minutes on high. Reduce heat, cover, and simmer for a further 9 to 10 minutes while occasionally stirring thoroughly.
- Mix thoroughly before adding the salt, curry leaves, and powdered masala paste. Cook for 8 to 10 minutes on a medium burner with the lid on.
- Cook on high for 2 minutes after adding 3 glasses of water and the tamarind paste. Turn down the heat, cover the pan, and simmer the Chicken until done.
- Add the coconut milk and stir well before extinguishing the flame. Transfer to a bowl for serving.
- An optional step is to sauté a small sliced onion, and a sprig of curry leaves in a tablespoon of ghee before adding them to the hot curry.
- Serve with rice, roti, or neer dosa.
A unique chicken dish is Mangalorean chicken curry with High on Chicken sauce. Coconut, a mainstay of Mangalorean cuisine, is the main ingredient in kori Agassi. With rice, roti, neer dosa, and pundit, this spicy chicken gravy is served (rice balls). In a pot with a heavy bottom, sauté the onion, garlic, and coconut for 7-8 minutes, or until they are lightly browned. Before adding them to the heated dish with a sprig of curry leaves, mix the chopped onion and curry leaves in a tablespoon of ghee.