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Kori Gassi/ Mangalorean Chicken Curry
Kori Gassi/ Mangalorean Chicken Curry

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We hope you got insight from reading it, now let’s go back to kori gassi/ mangalorean chicken curry recipe. To cook kori gassi/ mangalorean chicken curry you need 23 ingredients and 16 steps. Here is how you achieve that.

The ingredients needed to prepare Kori Gassi/ Mangalorean Chicken Curry:
  1. Take curry cut Chicken
  2. Use Thick Coconut milk
  3. Take lemon sized Tamarind
  4. Take Oil
  5. You need Turmeric
  6. Provide Onion finely chopped
  7. Provide Salt
  8. Prepare Water
  9. Use Curry Leaves
  10. Take Curry Leaves fried to Garnish
  11. You need Salt
  12. Provide To roast and grind
  13. Prepare Ghee
  14. Get small Onions sliced
  15. Provide Garlic cloves
  16. Take grated Coconut
  17. Use Fenugreek Seeds
  18. Get byadagi or dry Kashmiri Red Chilli
  19. Take Coriander seeds
  20. Use black Peppercorns
  21. Prepare Cinnamon stick
  22. Get Cloves
  23. Get Cumin seeds
Steps to make Kori Gassi/ Mangalorean Chicken Curry:
  1. Soak tamarind in 1/4 cup water for 20 minutes. squeeze pulp and discard the waste
  2. Marinate chicken with turmeric and 1/2 teaspoon salt for 20 minutes
  3. Roast fenugreek seeds until golden brown
  4. Add dry spices, roast over low heat until aromat. keep it aside
  5. In same pan, melt ghee, add onions and garlic. saute until onions are tender
  6. Allow the mixture to cool completely
  7. Grind coconut with spices and onions, garlic and adequate water to form smooth paste
  8. Heat oil in a pan, add onions and saute until golden brown
  9. Add marinated chicken. stir fry on high heat for 2-3 minutes
  10. Cover and cook for 5-6 minutes, stirring occasionally
  11. Add ground paste, curry leaves and salt. mix well
  12. Cover and cook for 8-10 minutes stirring occasionally
  13. Add water and tamarind pulp. check for salt. mix well
  14. Cover and cook until chicken is cooked
  15. Add coconut milk and stir. switch off. do not cook after adding coconut milk
  16. Garnish with fried curry leaves and serve hot with rice, dosa or chapati

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