Kori Ghassi - Chicken Ghassi - Mangalorean Coconut Chicken Curry

Chicken curry

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Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
611 Calories
41g Fat
27g Carbs
38g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 611
% Daily Value*
Total Fat 41g 53%
Saturated Fat 15g 74%
Cholesterol 194mg 65%
Sodium 618mg 27%
Total Carbohydrate 27g 10%
Dietary Fiber 6g 20%
Total Sugars 14g
Protein 38g
Vitamin C 5mg 26%
Calcium 80mg 6%
Iron 4mg 21%
Potassium 714mg 15%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 labored 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.


  • 2 pounds (1 kilogram) chicken thigh fillets, cut into 2-inch cubes

  • 3 large onions, finely chopped

  • 2 cups fresh grated coconut

  • 5 dried red chiles

  • 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 oil, canola, oil, or sunflower cooking oil

  • 1 walnut-sized ball tamarind, soaked in hot water and pulp removed

  • Fresh coriander, chopped, for garnish

Steps to Make It

  1. Dry roast the dry red chiles on a hot pan, stirring frequently, until they turn slightly darker and begin to release their aroma. Take off and keep aside.

  2. Grind the roasted dry red chiles, 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.

  3. Heat the oil in a wide, heavy-bottomed pan on a medium flame. Add the remaining onion and fry till golden.

  4. Now add the chicken and stir-fry until it begins to brown.

  5. 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.

  6. Add 1 1/2 cups of hot water to this masala and stir to mix well.

  7. 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.

  8. 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

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