🇮🇳 Indian

Mangalorean Kori Gassi

Name: Mangalorean Kori Gassi
Prep time: 35 min
Cook time: 42 min
Total time: 77 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 500 g, bone-in pieces Chicken; 2 tbsp Ginger Garlic Paste; 1 tsp Garam Masala; to taste Salt; 3, finely sliced Onion; 2, chopped Tomato; 2, slit Green Chili; 2 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 3 tbsp Vegetable Oil; 1 tsp Dried Red Chilies; 2 tbsp Tamarind Paste; 1-2 tsp Red Chili Powder; 1 cup Grated Coconut

🇮🇳 Indian

Mangalore kori gassi, red coconut curry for neer dosa dunking. Slow-fried masala meets quick-cooking chicken — timing is everything. Plate with flaky paratha and sliced onions.

Prep 35 min Cook 42 min Serves 3 Medium

Ingredients

Chicken500 g, bone-in pieces
Ginger Garlic Paste2 tbsp
Garam Masala1 tsp
Saltto taste
Onion3, finely sliced
Tomato2, chopped
Green Chili2, slit
Coriander Powder2 tsp
Turmeric Powder1/2 tsp
Vegetable Oil3 tbsp
Dried Red Chilies1 tsp
Tamarind Paste2 tbsp
Red Chili Powder1-2 tsp
Grated Coconut1 cup

Optional extras

Kasuri Methi1 tsp
Fresh Cilantro2 tbsp, chopped

Instructions

1
Give the chicken a quick marinade — salt, turmeric, chili — so it is seasoned to the bone, not the surface.
2
Soften the onions down slowly with a pinch of salt till they turn the colour of dark honey.
3
Add ginger garlic paste, cook two minutes, then the tomato and ground spices; bhunao till the oil separates.
4
Stir the chicken and grated coconut into the masala, cook five minutes till coated, then add water and simmer.
5
Reduce to your preferred consistency, rest five minutes, and finish with the tamarind paste and cilantro.

Chef's tip

Never crowd the pot when searing; brown in batches if needed.

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Watch how it's made

Video: Mangalore Chicken Curry | Kori gassi recipe | Chicken curry recipe-with coconut · on YouTube