Kori Gassi, Mangalorean Chicken Curry, Spicy Kori Gassi

Recipe for Kori Gassi – Mangalorean Chicken Curry. Succulent pieces of chicken cooked in finely ground fresh coconut with spices. Serve with Neer Dosa or Nool puttu. With step by step pictures.

I have spent a good time of my life in Bangalore but cannot talk for 2 minutes in Kannada. I really want to be able to talk the language but I am so so bad at it. My maid Rani is from here and talks Kannada and we had an agreement in the beginning that I will talk to her in Kannada only so I will be able to pick up the language. Rani has stayed with me for a long time now and she now speaks very good Tamil. You now know who learnt from whom. She says I am the worst Kannada speaker ever and has asked me a lot of times to give up on my idea of me talking in Kannada. I have not given up yet. But I feel a little better and hopeful when I cook Karnataka dishes. At least I started somewhere. It brings a little bit of real Karnataka to my home. Today, we are going to make Kori Gassi – Kori is Chicken and Gassi is curry. This curry is from the coastal region of Mangalore. Its a coconut and red chilli based curry that is so delicious. This recipe has been inspired from Chef Sriram Aylur of the famed Michelin rated restaurant Quilon in London. Its the only South Indian restaurant in the world to have a Michelin star. Kori Gassi is one of the most popular recipes in his kitchen and in an article, he says, “One thing that taught me, that change can’t be forced is when I decided to remove Mangalore Chicken curry, which we have had for the last 11 years. In a few months people started complaining and I had to put it back on the menu. In the mature gourmet market, people come back to the same dish in a restaurant.” So this recipe is that good. I am sure you will come back for more. Come with me. Lets ride the gravy train.

There is one ingredient that is important for the fiery orange color and the flavor of Kori Gassi. Its the Karnataka Byadagi chillies. BAY-DIG-GAY as its pronounced, Byadagi Chillies come from the Haveri district in Karnataka. The chilli is long and wrinkled and deeply red. Its not very hot but imparts a dark color and aroma. Its not a very spicy variety of chilli. So if you can get Byadagi chillies, its good. Else you can use Kashmiri chillies.

Heat coconut oil in a pan and saute shallots (small onions) and garlic for 3-4 minutes on medium flame until the shallots are pink and soft. Remove from pan and set aside. Add in the Byadagi chillies in the same pan and roast for 30 seconds. I added 5 chillies. This variety of chilli is not hot. So add up to 12 chillies if you want a spicy curry. I added less as my little son loves coconut milk based curries and I want to see him enjoying the food rather than running for water. I am working on his spice levels one chilli at a time. So add chillies according to your taste. Once the chilli is roasted, set aside. In the same pan, add a teaspoon of ghee and add in the dry spices namely fenugreek seeds ( don’t add too much, else the curry will become bitter), cumin seeds, coriander seeds and black pepper corns. Roast for a minute until fragrant. Set aside to cool.

Grind the onion mixture, chillies and the roasted spices with a cup of water to a very very VERY smooth paste. This is a very silky curry. So you want to make sure that the masala paste is ground to a very smooth texture. Set aside.

Take a pressure pan and add in the chicken pieces. Add in the rock salt, the ground masala paste and the turmeric.

Soak tamarind in hot water for 5 minutes and squeeze between your fingers to make tamarind pulp. Discard the seeds and hard bits from the pulp. Add in the tamarind pulp and the second pressed coconut milk. Here is my recipe for homemade coconut milk. Mix everything well to combine.

Cover the pan with a lid and cook for 5 whistles, approximately 10 minutes on low medium flame. While cooking, a little bit of curry might ooze from the cooker whistle nozzle and that’s perfectly normal. Once all the whistles are done, switch off the flame and wait for the pressure in the cooker to release naturally.

Now lets do the tempering. Heat ghee in a small pan and add in the cinnamon, cloves and the curry leaves. Let the curry leaves splutter. Add it to the curry.

Keep the cooker back on heat and let it come to a boil on low flame. Check for seasoning. Add salt if necessary. In the mean time make a corn starch slurry with 2 tablespoon of corn flour and half a cup of water. Add it to the curry. This will instantly thicken the curry and give a very luscious texture to the gravy. This is optional. But I really like to do this procedure as its worth it. Stir well and let the curry thicken up. It will take a minute. Add in the first pressed coconut milk and switch off the flame. Do not cook for long after adding the first pressed coconut milk.

Homemade Kori Gassi – Mangalorean style chicken curry is ready. Its traditionally served with Kori Rotti or Neer Dosa . But it goes well with Aapam , Idiyappam and Idli .

For Kori Gassi Masala Paste

• 1 teaspoon Coconut oil
• 20 Shallots (small onions)
• 8 cloves Garlic
• 12 Byadagi Chillies ***
• 1 teaspoon Ghee
• 1/4 teaspoon Fenugreek seeds
• 3/4 teaspoon Cumin seeds
• 1 teaspoon Black pepper corn
• 2 tablespoon Coriander seeds

For the curry

• 750 grams Chicken with bone
• 2 teaspoon Rock salt
• 1/2 teaspoon Turmeric
• 10 grams Tamarind soaked in 1/2 cup of hot water

Coconut MilkRecipe for home made coconut milk

• 1 Cup First pressed milk (Thick coconut milk)
• 2 Cups Second pressed milk

Tempering

• 1 teaspoon Ghee
• 2 stick Cinnamon
• 2 Cloves
• 2 sprigs Curry leaves

Corn Starch Slurry

• 2 tablespoon Corn flour
• 1/2 cup water

For Kori Gassi Masala Paste

1. Heat coconut oil in a pan and saute shallots (small onions) and garlic for 3-4 minutes on medium flame until the shallots are pink and soft. Remove from pan and set aside. Add in the Byadagi chillies in the same pan and roast for 30 seconds. Once the chilli is roasted, set aside. In the same pan, add a teaspoon of ghee and add in the dry spices namely fenugreek seeds ( don’t add too much, else the curry will become bitter), cumin seeds, coriander seeds and black pepper corns. Roast for a minute until fragrant. Set aside to cool.
2. Grind the onion mixture, chillies and the roasted spices with a cup of water to a very smooth paste.

For the curry

1. Take a pressure pan and add in the chicken pieces. Add in the rock salt, the ground masala paste and the turmeric.
2. Soak tamarind in hot water for 5 minutes and squeeze between your fingers to make tamarind pulp. Discard the seeds and hard bits from the pulp. Add in the tamarind pulp and the second pressed coconut milk.
3. Cover the pan with a lid and cook for 5 whistles, approximately 10 minutes on low medium flame. Once all the whistles are done, switch off the flame and wait for the pressure in the cooker to release naturally.

Tempering

1. Heat ghee in a small pan and add in the cinnamon, cloves and the curry leaves. Let the curry leaves splutter. Add it to the curry.
2. Keep the cooker back on heat and let it come to a boil on low flame. Check for seasoning. Add salt if necessary. In the mean time make a corn starch slurry with 2 tablespoon of corn flour and half a cup of water. Add it to the curry. Stir well and let the curry thicken up. Add in the first pressed coconut milk and switch off the flame.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 40 mins
• Category: Side Dish
• Cuisine: Karnataka, Mangalore

For Kori Gassi Masala Paste

• 1 teaspoon Coconut oil
• 20 Shallots (small onions)
• 8 cloves Garlic
• 12 Byadagi Chillies ***
• 1 teaspoon Ghee
• 1/4 teaspoon Fenugreek seeds
• 3/4 teaspoon Cumin seeds
• 1 teaspoon Black pepper corn
• 2 tablespoon Coriander seeds

For the curry

• 750 grams Chicken with bone
• 2 teaspoon Rock salt
• 1/2 teaspoon Turmeric
• 10 grams Tamarind soaked in 1/2 cup of hot water

Coconut MilkRecipe for home made coconut milk

• 1 Cup First pressed milk (Thick coconut milk)
• 2 Cups Second pressed milk

Tempering

• 1 teaspoon Ghee
• 2 stick Cinnamon
• 2 Cloves
• 2 sprigs Curry leaves

Corn Starch Slurry

• 2 tablespoon Corn flour
• 1/2 cup water

For Kori Gassi Masala Paste

1. Heat coconut oil in a pan and saute shallots (small onions) and garlic for 3-4 minutes on medium flame until the shallots are pink and soft. Remove from pan and set aside. Add in the Byadagi chillies in the same pan and roast for 30 seconds. Once the chilli is roasted, set aside. In the same pan, add a teaspoon of ghee and add in the dry spices namely fenugreek seeds ( don’t add too much, else the curry will become bitter), cumin seeds, coriander seeds and black pepper corns. Roast for a minute until fragrant. Set aside to cool.
2. Grind the onion mixture, chillies and the roasted spices with a cup of water to a very smooth paste.

For the curry

1. Take a pressure pan and add in the chicken pieces. Add in the rock salt, the ground masala paste and the turmeric.
2. Soak tamarind in hot water for 5 minutes and squeeze between your fingers to make tamarind pulp. Discard the seeds and hard bits from the pulp. Add in the tamarind pulp and the second pressed coconut milk.
3. Cover the pan with a lid and cook for 5 whistles, approximately 10 minutes on low medium flame. Once all the whistles are done, switch off the flame and wait for the pressure in the cooker to release naturally.

Tempering

1. Heat ghee in a small pan and add in the cinnamon, cloves and the curry leaves. Let the curry leaves splutter. Add it to the curry.
2. Keep the cooker back on heat and let it come to a boil on low flame. Check for seasoning. Add salt if necessary. In the mean time make a corn starch slurry with 2 tablespoon of corn flour and half a cup of water. Add it to the curry. Stir well and let the curry thicken up. Add in the first pressed coconut milk and switch off the flame.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 40 mins
• Category: Side Dish
• Cuisine: Karnataka, Mangalore

Find it online : https://www.kannammacooks.com/kori-gassi/

Recipe for Chettinad style spicy Mushroom Biryani. Pressure Cooker Method. With step by step pictures. Very good biryani for a big gathering / parties.

This happened when we lived in San Jose, CA. Every time we went to an Asian or Indian restaurant, they would ask us to rate our comfortable spice level as a number from 1 to 10 while placing the order. We usually chose the number 7. But one day Vinodh told that he was craving for spicy food and went on and bravely uttered the word 10. The person taking the order reconfirmed if 10 was the number we really wanted. We said a bold yes. After all, we were from India. Vinodh was really hungry and so was I. The food came and the first bite was good. After about 4 bites, his nose was pink and he started sweating. His bold 10 was taking a beating. He would not accept his defeat. But somehow we managed to finish the food with 2 gallons of water. From then on, we have never gone back to a 10 ever again. We still laugh at each other on the 10. I like spicy food. Especially spicy biryani. Its really easy to make non vegetarian biryani as meat flavors the rice well and even if you goof up, you end up with a decent meal. But vegetarian biryani is a different game. The spices, masala’s etc are very important to get it to taste great. We had this spicy mushroom biryani at a wedding and it tasted so great that I straight went into the kitchen to get the recipe from the chef himself. I can really surprise everyone like that. He was surprised and happy to see me back in the big industrial kitchen. He was really happy to share. Many times we never realize how a small little appreciation of the food that we eat can bring so much happiness to the person that made them. So next time you eat good food, say it loud. Here is the recipe for an awesome spicy mushroom biryani.

Prep Work Measurments Used – 1 Cup = 250 ml We are going to use Seeraga Samba rice for Chettinad Biryani. Seeraga Samba rice is also sold in shops as Jeera rice. One can also use Basmati rice if you cannot find Jeera Rice. Wash and soak 1.5 cups of Seeraga Samba rice in water for 30 minutes. The quantity of water used for cooking remains the same for both jeera rice as well as basmati rice.

Next, we need to make a spice powder. Dry roast 10 grams 5-6 two inch cinnamon sticks (thats a lot of cinnamon), 3 cardamom and 3 cloves together until fragrant. Remove from heat and let it to cool. Grind to a very fine powder. Its important to get the spice powder as fine as possible. Set aside.

Grind the shallots (small onions), garlic and ginger to a smooth paste. Do not add any water while grinding. Set aside.

Heat oil in a pan and add in the onions and cashew nuts. Fry till the onions are soft. About 3 minutes on medium flame.

Finely chop the coriander leaves, mint leaves and green chillies. Its important to chop the herbs. So take time to chop the leaves. Add it to the pan and fry for 2 minutes.

Add in the ground shallot-ginger-garlic paste and chopped tomatoes. Fry till the tomatoes are cooked and little streaks of oil appear on top. It will take about 3 minutes on medium flame.

Add in the ground cinnamon-clove-cardamom powder, turmeric and red chilli powder. Add in the rock salt. Fry for 10 seconds.

Add in two tablespoons of water and the diced mushrooms. The little water will help in preventing the masalas from burning. Fry on low flame for 3-4 minutes.

In the mean time, bring a pot of water to boil. Add 3 cups of boiling hot water to the pan. Add in the soaked and drained rice to the pan. Its important to add boiling water as the flavor of the masalas stays intact. We have used 2 cups of water for every one cup of rice. Check for seasoning and add salt if necessary. NOTE: If you want a very fluffy biryani, use 1 cup rice : 1.5 cups water ratio

Cover the pan and cook for exactly 2 whistles. Switch off the flame and let the pressure from the cooker release naturally.

Serve hot with raita.

For the Spice Powder

• 10 grams 5-6 two inch cinnamon sticks
• 3 cardamom
• 3 cloves

For masala paste

• 20 shallots
• 10 cloves garlic
• 1 inch piece ginger

Other Ingredients

• 3 tablespoon vegetable oil
• 2 onions, finely chopped
• 10 cashew nuts, broken
• 10 stalks coriander leaves, chopped
• 10 stalks mint leaves, chopped
• 2 green chillies, chopped
• 1 big tomato, chopped
• 1/2 teaspoon turmeric
• 1 teaspoon red chilli powder
• 1 1/2 teaspoon rock salt
• 200 grams button mushrooms, diced
• 1 1/2 cups Jeera Rice (seeraga samba)
• 3 cups boiling hot water
• Measurements Used – 1 Cup = 250ml

1. Wash and soak 1.5 cups of Seeraga Samba rice in water for 30 minutes.

For the Spice Powder

1. Dry roast cinnamon sticks, cardamom and cloves together until fragrant. Remove from heat and let it to cool. Grind to a very fine powder.

For masala paste

1. Grind the shallots (small onions), garlic and ginger to a smooth paste. Do not add any water while grinding. Set aside.

Procedure

1. Heat oil in a pan and add in the onions and cashew nuts. Fry till the onions are soft. About 3 minutes on medium flame.
2. Finely chop the coriander leaves, mint leaves and green chillies. Its important to chop the herbs. So take time to chop the leaves. Add it to the pan and fry for 2 minutes.
3. Add in the ground shallot-ginger-garlic paste and chopped tomatoes. Fry till the tomatoes are cooked and little streaks of oil appear on top. It will take about 3 minutes on medium flame.
4. Add in the ground cinnamon-clove-cardamom powder, turmeric and red chilli powder. Add in the rock salt. Fry for 10 seconds.
5. Add in two tablespoons of water and the diced mushrooms. The little water will help in preventing the masalas from burning. Fry on low flame for 3-4 minutes.
6. Add 3 cups of boiling hot water to the pan. Add in the soaked and drained rice to the pan.
7. Cover the pan and cook for exactly 2 whistles. Switch off the flame and let the pressure from the cooker release naturally.
8. Serve hot with raita.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 45 mins
• Category: Biryani
• Cuisine: Chettinad, South Indian