Kori Ghassi…

is a (popular) Mangalorian chicken curry. what made me try this dish was its key ingredient – COCONUT. It is made in coconut oil, has coconut paste in it and in the end you stir in coconut milk (that’s three much of coconut).And if you want to try a recipe that does not shout out for garam masala and is still a tasty gravy, then you must try this for sure… so here is the recipe.

recipe source – Sanjeev Kapoor’s – Dakshin Delights

This is what you need:
1 Kg Chicken
2 tablespoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon mustard seeds
10 dried red chillies
8 black peppercorns
1 cup grated coconut
10 garlic cloves
2 medium onions sliced
2 tablespoons coconut oil
10-12 curry leaves
2 medium tomatoes
salt to taste
1 cup coconut milk
2 tablespoons chopped fresh coriander

This is how you make:

Step 1: Dry-roast the coriander seeds, cumin seeds, mustard seeds, red chillies, peppercorns and coconut one by one and set aside to cool. Add the garlic and one-fourth of sliced onions to the roasted ingredients and grind to a fine paste.

Step 2: Heat the coconut oil in a deep pan. Add the remaining onions and curry leaves and saute till golden brown. Add the tomatoes and sale and saute for 2-3 minutes, or till the tomatoes turn pulpy.

Step 3: Add the chicken and saute for 2-3 mins. Add the ground past and mix well. Cover and cook over medium heat till the chicken is tender.

Step 4: Stir in the coconut milk and adjust seasoning. Simmer for 2-3 minutes.

Step 5: Garnish with fresh coriander and serve hot.
Serve hot with steamed rice or any Indian bread and Enjoy!

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