This Mangalorean Chicken Curry, also known as Kori Ghassi, is a special type of the world famous chicken curry, where pieces of Chicken are cooked in a spicy coconut gravy. And when I say coconut, it means a lot of coconut ( Fresh and coconut milk ) . This is my family’s goto weekend chicken curry recipe! Traditionally, this curry is spicy, but the sweetness of the fresh coconut offsets the heat from the chilies to some extent. This recipe is not totally authentic, but its a much more easier ( as I have used very basic ingredients that you will most probably find at your home ) and healthier version of the traditional Kori Ghassi.
Chicken breast/thighs – 400 gms ( Cut into pieces )
Coconut Milk – 1/2 cup ( I bought Coconut Lite from the store, which is basically low fat coconut extract, but you can use normal coconut milk )
Finely chopped Onions – 2
Finely chopped Garlic Cloves ( 7-8)
Finely chopped or grated Ginger ( 1 inch cube )
Turmeric powder ( 1 – 1 1/2 tsp )
Tamarind Paste – 3 tsp
Curry leaves ( 10-12 )
Slit Green Chilies – 2 ( optional )
Salt to taste
Oil ( 3-4 tbsp ) I used olive oil because I wanted it to be healthy.
For the Masala :
1 cup Freshly Grated Coconut**
Kashmiri Red Chilli Powder – 2 tbsp
Cumin Powder – 1 tbsp
Coriander Seed Powder – 1 tbsp
Garam Masala – 1 tsp
Black Pepper Powder – 1 tsp
Meat Masala of any brand -( 1 1/2 – 2 tsp )
**If you cannot find fresh coconut, then you may use desiccated coconut, just soak in some hot water before using.
PS : This is an easier and healthier version of the traditional recipe, so I’m not roasting any of the ingredients, otherwise the original recipe calls for dry roasting the Bedgi Chilies, Coriander Seeds, Tamarind and Cumin and then grinding it all together. By using ground masalas, I’ve omitted that step, hence making the recipe easier. Also mishaps can take place, and sometimes, dry roasting can lead to burning and then the bitter taste in the gravy, so by using ground masalas, this can also be avoided.
In a non stick wok, add the oil and let it heat. Once the oil is hot enough, add the chopped onions and saute until translucent.
Meanwhile, grind together all the ingredients for the Masala. Add some water if necessary and make into a paste. It should look like this.
After the onions have turned translucent, add the turmeric powder to the oil and also the chopped garlic, green chillies and curry leaves.
Saute for about a minute and add the chopped ginger.
Saute this for about 30-40 seconds and then add the ground coconut paste that you made. Cook this for about 4-5 minutes on low flame, or until some oil starts oozing out from the sides.
Now add the washed and diced chicken pieces to this and mix. Cook for 2 minutes and add about 1 1/2 cup of water .
Add the tamarind paste and mix everything well. Let it cook on medium heat, uncovered, until the gravy is a little thicker than your desired consistency and the chicken pieces are properly cooked.
When the gravy reaches your desired consistency, add about half a cup of coconut milk to it and bring it to a boil.
Taste the gravy and add the salt at this point. You can further reduce the consistency a little bit if you want to.
**Tip : If you ever feel that the gravy has become too tangy because of the tamarind, always add about 1/4 tsp sugar to it. This will cut down the sourness and balance the flavor. I always add a bit of sugar to all my curries wherever tomatoes or tamarind is used. It will not make it sweet, not even a tad bit, it’ll just balance the sourness.
And there you go, this awesome and easy-peasy Mangalorean Coconut Chicken Curry, loaded with so many flavors, is ready to be devoured!
This spicy chicken curry is mostly served with Kori Rotti, but you can also serve with Pundi ( Rice balls ), Neer Dosa or Plain Rice. Serve it anyway, it will still taste absolutely delicious!