Saturday, October 26, 2013

Kori Gassi - Chicken curry from Mangalore



I'm a fundamentally lazy cook. The very thought of a long laborious process to getting food on the table is enough to dissuade me from cooking the more complicated or just elaborate or time consuming sort of dishes. However, there are those rare moments when a recipe simply calls out to me and my inherent laziness evaporates and I am filled with enthusiasm and energy.

I saw this recipe for Kori Gassi on Ruchik Randhap, one of the first blogs that made me literally drool all over my keyboard - the gorgeous photos, the beautifully documented recipes and the little vignettes about Mangalore, the food, the customs, and the author herself, all had me hooked. Though I have always planned to try out a recipe from here somehow my laziness always won. However today I felt energised enough to make the effort and cook something a little more involved.

I stationed the hubby at the dining table with the laptop and the browser open to the correct page. He read out the ingredients and I put them together on a large platter as I checked to see that I had everything I would need. Luck was on my side and I had everything. Well, nearly. With a few adjustments and replacements I was on my way to making Kori Gassi as described by Shireen on her wonderful blog.

Kori Gassi 

For the masala

2 medium onions sliced
12 dried kashmiri chillies (I used only these)
2 cups grated fresh coconut
1 tsp poppy seeds
1 tsp cumin
12-14 pepper corns
1/2 tsp fenugreek
5 -6 cloves garlic
1 tbsp coriander powder (in place of whole coriander)
1 tsp turmeric
1 tbsp agal (in place of tamarind)
1 inch cassia bark
3-4 cloves
1 tbsp ghee


Heat the ghee in a thick kadai and fry the onions, cassia, cloves and poppy seeds. Let the onions turn a nice golden colour and throw in the grated coconut. I used a tray of grated fresh coconut that I bought from the supermarket. Roast the mixture well and once it gets nice and fragrant add the turmeric and continue to roast for another 5 to 8 minutes. The coconut needs to be nicely toasted.

Now add the remaining ingredients for the masala and let the entire mixture roast well. Keep an eye on the heat and don't let anything burn. Just stir around for a couple of minutes and then switch off. Remove to a large platter and spread it out so it cools faster.


Once cooled grind the masala to as smooth a paste as you can. Use water as required, of course.


Now that the masala is done, the rest of the procedure is fairly simple.

Cooking the Gassi

1 large onion, chopped fine
2 medium tomatoes, chopped fine
ghee
1 chicken, cut into pieces
2 cups coconut milk
salt
1 onion, sliced

Heat more ghee in a thick bottomed vessel and fry the chopped onion. Once the onion has turned golden add the tomatoes. Fry well and mash the tomatoes in. Let it cook for a few minutes till it all smells good and you see the ghee emerging again. Add the chicken pieces now. Stir well to coat and add a quarter of the masala paste too. Add salt. Stir well and cover the pan. Let the chicken cook for around 10 to 15 minutes till it's nearly done.

Now add the coconut milk and the rest of the masala paste. Mix it well and add half a cup of water too. Add more if you feel the gassi is too thick. Add salt if required. Bring it to a boil and then simmer till the chicken is cooked through.

On the side in a small pan or vessel heat a tablespoon of ghee. Fry the sliced onion till it is pale golden and then add it to the gassi. Mix it in and the gassi is ready.




I served the Kori Gassi with plain boiled rice. It was wonderful!

6 comments:

Shireen Sequeira said...

Hi Rhea, thanks so much for trying out the kori ghassi! It is by far my most favourite way to eat chicken made Mangalorean style and I am glad that you enjoyed making & eating it too! Thanks for the lovely words about my blog too :)

Joy said...

I must try this. But I need to know if I can use dessicated copra instead of fresh coconut. Do let me know.

Rhea Mitra Dalal said...

Hi Joy, I think you can refresh dessicated coconut by soaking it in warm water. Otherwise I guess you will have to add more water while grinding the masala or you will not get the correct consistency.

Joy said...

Thanks Rhea. Will be trying this out the coming weekend.

Joy said...

Thanks Rhea. I will try this out the coming weekend.

Priyadarshini said...

Yours is a wonderful blog and I am trying this Kori Gassi soonest...I have only started my blog a couple of months ago (http://allthatsdelicious.blogspot.in/) do take a look if and when you have time!!!