Mangaluru Kori Gassi Recipe
Mangaluru Kori Gassi
Mangalorean Chicken Coconut ‘Curry’
Submitted By: Taz

Ingredients:

2 lbs Boneless/Skinless Chicken (Murgh / Kori)* - cut into bite sized pieces
4 Roma Tomatoes (Tamatar / Takkali) - seeded and chopped
1 Medium Onion (Pyaz / Ulli) - puréed
2 - 4 cloves Fresh Garlic (Leh-sun / Vellulli) - smashed
½ inch piece Fresh Ginger (Adrak / Inchi) - rough chopped
1 Can (15 oz) Unsweetened Coconut Cream (Nariyal Malai / Onnaam Paal)
1 Cup Chicken Stock
2-4 Dried Red Chiles (Lal Mirch / Chuvanna Mulagu) - Byadagi or Kashmiri chiles preferred
1 2inch Cinnamon Stick (Dalchini / Karuvapatta)
2 Tbs Coconut Oil (Nariyal ka Tel / Velichenna) - can substitute olive oil or ghee
1 ½ Tbs Kerala Garam Masala
1 Tbs Tomato Paste (Tamatar / Takkali Paste)
½ tsp Turmeric Powder (Haldi / Manjalpodi)
½ tsp Tamarind Concentrate (Imli / Puli)
Juice of 1 Lemon (Nimbu Ras / Narangya)
Kosher Salt (Namak / Uppu) to taste
Fresh Ground Black Pepper (Kali Mirch / Kurumulagupodi) to taste
-OPTIONAL GARNISH-
¼ Cup Fresh Coriander Leaves (Dhania Patta / Malli Ila) - rough chopped
¼ Cup Fresh Curry Leaves (Kaddi Patta / Kariveppila) - tempered in ghee/oil until 'crisp'

Preparation:
  1. Place onion, garlic and ginger in the work bowl of a blender or food processor and purée into a smooth paste
  2. Heat oil or ghee in a large pot over medium-low heat
  3. Once oil/ghee is hot, add the onion, garlic, and ginger purée - Sauté until liquid is reduced by at least half (apx 5 minutes)
  4. Add tomatoes to the blender or food processor and purée into a smooth paste - Transfer to the pan and continue to sauté until liquid reduces by at least half (apx 5-7 minutes)
  5. Add tomato paste, Kerala garam masala, cinnamon stick, dried red chiles, and salt and pepper to taste (apx ½ tsp each) - Mix well
  6. Add coconut cream and chicken stock to the mixture and bring to a simmer
  7. Add chicken, tamarind, and ½ of the lemon juice - Thoroughly combine and return to a simmer
  8. Reduce heat to low, cover and allow to simmer for 2 hours (stirring occasionally) - Add water as necessary to avoid sticking and scorching if mixture appears to be drying out
  9. Make sure that chicken is cooked through - Adjust thickness with additional coconut milk or chicken stock - Adjust seasoning with additional lemon juice, and/or salt and pepper
  10. Garnish as desired and serve hot with basmati rice, naan, chapatti, kori roti, neer dosa, or appams
* Can Use Either White or Dark Meat

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