“Kori Ghassi” is manglorean non-vegetarian cuisine, which means chicken gravy in Tulu. Usually served with Pundi (rice ball), Neer dose and Kori roti (crispy rice wafers you get in Mangalore).
You must try this dish if you ever go to Mangalore.
Ingredients
1kg Chicken
2 Onions
1 Tomato
2tbsp Ghee
Salt to taste
Red Masala
½ sp Oil
10 Dried red chillies
7-8 Kashmiri red chilli
3tbsp Coriander seed
¼ tsp Fenugreek
Marble size Tamarind
½ sp Turmeric powder
Coconut milk masala
1 cup fresh Coconut grated
1tsp Cummins
¼ piece Onion
8 Garlic flakes
Method
Roast all red masala ingredients (except tamarind and turmeric powder) using ½ sp oil.
Grind all roasted ingredients by adding tamarind and turmeric powder to a smooth paste,and keep aside.
Grind all coconut milk masala ingredients separately by adding water.
Strain coconut milk and keep aside.
Heat ghee add ¾ onion chopped fry until it turn golden colour.
Add 1 chopped onion and tomato, stir-fry
Add chicken pieces and salt , and fry it on high flame.
Add red masala , mix well add little water to the thick gravy consistency and bring it to boil.
Once it boils, close cooker led and cook until one whistle comes.
Once it get cool check whether chicken pieces are cooked (if chicken pieces are not cooked; cook again for few minutes)
Add thick coconut milk mix well and bring it to boil on medium flame until it leaves oil.
Serve with Kori roti and rice.
Note:-
In this recipe, I have used nati/desi chicken; so I cooked in cooker; if you are using ordinary broiler chicken then cook in cooker without keeping a cooker weight.
