Mangalorean Chicken Curry with Coconut/Kori Gassi

Recipe here

Chicken – 1 kg
Onion, chopped finely -2 big
Tamarind paste or tamarind soaked in water – 1 tbsp

To Dry roast 

Fenugreek seeds – 1/4 tsp
Cumin seeds – 1 tsp
Dry red chillies – 7-8 no
Coriander seeds – 2 tsp
Peppercorns – 1 tsp
Cinnamon – 1 inch piece
Cloves – 3

Saute and grind

Onion, medium – 1 no
Grated coconut – 1/2 cup
Ghee – 2 tbsp
Garlic  – 2 cloves


Clean and cut chicken into pieces. Marinate chicken with 1/4 tsp of turmeric powder and 1 tsp salt. Keep this for 30 minutes.

In a kadai, dry roast fenugreek seeds. Add  dry red chillies, coriander seeds, peppercorns, cumin seeds, and cinnamon. Roast this on low flame. Remove the roasted ingredients from the pan and
set aside. In the same kadai, add 2 tbsp ghee. Add sliced onion and garlic. Saute when the onion turns translucent. Add grated coconut and saute for 5 minutes. Turn off the stove and allow them to cool. Dry roast and grind the ingredients along with onion coconut mixture to a smooth thick paste adding little water and set aside.

Heat oil in a pan. Add chopped onions and saute. When onion turns light brown, add  marinated chicken and saute on high flame. Reduce the flame. Close with a lid and cook for 10 minutes. Stir in between. Add ground masala paste, curry eaves and salt. Mix well. Place a lid and cook on medium flame for 5 minutes. Add required amounts of water and tamarind paste. Now cook this on high flame. Once it gets a boil, close with a lid and cook in low flame.

Optional – Heat 2 tsp of ghee. Now saute shallots and curry leaves. Pour over the curry.

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