|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 33g||42%|
|Saturated Fat 14g||72%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 6g||23%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Kori Ghassi is a beautiful, delicious coastal Indian Mangalorean curry. This Malwani dish is simple and easy enough to cook but much to my delight tastes like you slaved over it!
Though it is traditionally a little spicy, you tone it down for the kids. You could just as easily add more dry red chilies to make a 'hotter' version of my recipe. Serve Kori Ghassi with 'fat rice' (a special thicker grained rice used by Mangaloreans) - 'fat rice' soaks up more gravy so it is the perfect accompaniment to a curry. Adding a tart tomato chutney a great compliment to the flavors of the Kori Ghassi. Kachumbar salad also goes well with Kori Ghassi. Traditionally Kori Ghassi would be served with 'fat rice', Roti or Neer Dosa
- 1 kg chicken thigh fillet, cut into 2" cubes
- 3 large onions chopped fine
- 2 cups fresh grated coconut
- 5 dry red chilies
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1/2 teaspoon fenugreek seeds
- 1 1/2 tablespoons black peppercorns
- 1/2 teaspoon turmeric powder
- 2 tablespoons garlic paste
- Salt to taste
- 4 tablespoons vegetable/canola/sunflower cooking oil
- 1 walnut-sized ball of tamarind (soaked in hot water and pulp removed)
- Garnish: chopped fresh coriander
Dry roast the dry red chilies on a hot pan, stirring frequently, till they turn slightly darker and begin to release their aroma. Take off and keep aside.
Grind the roasted dry red chilies, coriander and cumin seeds, fenugreek seeds, black peppercorns, turmeric powder, grated coconut, 2 of the onions, garlic, and tamarind pulp into a smooth, thick paste in a food processor. Do not add any water while grinding the masala.
Heat the oil in a wide, heavy-bottomed pan on a medium flame. Add the remaining onion and fry till golden.
Now add the chicken and stir-fry until it begins to brown.
Add the wet masala paste you made in the above steps and fry, stirring frequently, till the oil begins to separate from the masala. This should take between 10 to 15 minutes.
Add 1 1/2 cups of hot water to this masala and stir to mix well.
Bring to a boil, simmer and cook for 10 minutes. The gravy should be fairly thick (like a thick porridge consistency). Turn off the fire.
Garnish with chopped fresh coriander and serve with plain boiled rice or fresh rolls. Add Tomato Chutney or Kachumbar salad for a complete, well-rounded meal