Chicken Kori Gassi

🛒 Ingredients

• Chicken (boneless, skinless) 125 g · 206 kcal
• Coconut oil 8 g · 66 kcal
• Onions, chopped 63 g · 25 kcal
• Ginger-garlic paste 4 g · 4 kcal
• Curry leaves 1 g · 1 kcal
• Tomatoes, chopped 63 g · 11 kcal
• Thick coconut milk 60 g · 138 kcal
• Water 30 g · 0 kcal
• Coriander powder 2 g · 4 kcal
• Cumin powder 1 g · 3 kcal
• Turmeric powder 0 g · 1 kcal
• Red chili powder 1 g · 2 kcal
• Garam Masala 0 g · 1 kcal
• Dry red chilies (for paste) 2 g · 6 kcal
• Coriander seeds (for paste) 3 g · 7 kcal
• Cumin seeds (for paste) 1 g · 3 kcal
• Fenugreek seeds (for paste) 0 g · 1 kcal
• Black peppercorns (for paste) 0 g · 1 kcal
• Mustard seeds (for paste) 1 g · 2 kcal
• Cloves (for paste) 0 g · 0 kcal
• Cardamom pods (for paste) 0 g · 0 kcal
• Cinnamon stick (for paste) 0 g · 1 kcal
• Grated fresh coconut (for paste) 13 g · 44 kcal
• Tamarind pulp (for paste) 4 g · 9 kcal

👨‍🍳 Instructions

1. First, prepare the Gassi Masala: dry roast all whole spices (dry red chilies, coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, mustard seeds, cloves, cardamom pods, cinnamon stick) until fragrant; let them cool.
2. Grind the roasted spices with grated fresh coconut, tamarind pulp, and a little water to form a smooth, fine paste; set aside.
3. Heat coconut oil in a large pot or Dutch oven over medium heat; add chopped onions and curry leaves, sauté until onions turn golden brown.
4. Add ginger-garlic paste and sauté for another minute until fragrant, then stir in chopped tomatoes, cooking until softened and the oil separates.
5. Stir in coriander powder, cumin powder, turmeric powder, and red chili powder; cook for 1-2 minutes to toast the ground spices.
6. Add the chicken pieces and a pinch of salt; mix well to coat the chicken with the spices and cook for 5-7 minutes until lightly browned on all sides.
7. Pour in the Gassi Masala paste and cook for 2-3 minutes, stirring constantly, allowing the paste to infuse its flavors.
8. Add thick coconut milk and water; bring the curry to a gentle simmer, cover, and cook for 20-25 minutes until the chicken is tender and cooked through.
9. Stir in garam masala and adjust salt to taste; serve hot with steamed rice or neer dosa for an authentic Mangalorean experience.