|Nutritional Guidelines (per serving)|
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! Kori Ghassi was always one of my favorite dishes to order when I ate out at one of Mumbai's numerous Mangalorean restaurants. Now I make it for my family ever so often.
Though it is traditionally a little spicy, I tone it down for my kids. You could just as easily add more dry red chilies to make a 'hotter' version of my recipe. I 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. I often add my Mum's Tomato Chutney (recipe below) to the mix as I feel the tart flavors of the relish are 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 my Mum's Tomato Chutney or Kachumbar salad for a complete, well-rounded meal