Karnataka

Kori gassi

Name: Kori gassi
Total time: 1 h
Yield: 4 servings
Cuisine: Mangalorean
Ingredients: 750 g chicken, curry cut (bone in chicken, small pieces); 1 large sliced onion; 3/4 cup fresh grated coconut; 10 byadgi chillies dried red chilli; 1 1/2 tbsp coriander seeds; 1 tsp cumin seeds; 1 tsp black pepper; 1/4 tsp fenugreek seeds; 6 cloves garlic; a small piece tamarind; 1/2 tsp turmeric (ground turmeric); 1 1/4 cups thin coconut milk; 1/2 cup thick coconut milk; 3 tbsp coconut oil; 2 sprigs curry leaves; Salt, to taste

Chicken in a fiery byadgi chilli and coconut gravy. Pour it over crisp kori rotti.

60 minTime

39 gProtein each

hotSpice

Kori rotti's other half2 chapters · 1 min read

Make it your way

Grandma's wayByadgi chillies, coconut and coconut oil.

The original

616kcalsame

39 gproteinsame

7 gfibresame

60minutessame

Kori gassi, Mangalorean style.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)750 g

Onion1 large, sliced

Fresh grated coconut¾ cup

Dried red chilli10 byadgi chillies

Coriander seeds1½ tbsp

Cumin seeds1 tsp

Black pepper1 tsp

Fenugreek seeds¼ tsp

Garlic6 cloves

Tamarinda small piece

Turmeric (ground turmeric)½ tsp

Thin coconut milk1¼ cups

Thick coconut milk½ cup

Coconut oil3 tbsp

Curry leaves2 sprigs

Saltto taste

Method

4 steps

1Roast byadgi chillies, coriander seeds, cumin, pepper and fenugreek in a little oil. Grind with coconut, garlic, tamarind and turmeric to a smooth paste.
2Heat coconut oil, fry onion until golden. Add the paste and fry until oil separates.
3Add chicken, salt and thin coconut milk. Cover and simmer until cooked.
4Add thick coconut milk and curry leaves and warm through.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Karnataka

Kori gassi

Chicken in a fiery byadgi chilli and coconut gravy. Pour it over crisp kori rotti.

60 minTime

39 gProtein each

hotSpice

Kori rotti's other half2 chapters · 1 min read

Make it your way

Grandma's wayByadgi chillies, coconut and coconut oil.

The original

616kcalsame

39 gproteinsame

7 gfibresame

60minutessame

Kori gassi, Mangalorean style.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)750 g

Onion1 large, sliced

Fresh grated coconut¾ cup

Dried red chilli10 byadgi chillies

Coriander seeds1½ tbsp

Cumin seeds1 tsp

Black pepper1 tsp

Fenugreek seeds¼ tsp

Garlic6 cloves

Tamarinda small piece

Turmeric (ground turmeric)½ tsp

Thin coconut milk1¼ cups

Thick coconut milk½ cup

Coconut oil3 tbsp

Curry leaves2 sprigs

Saltto taste

Method

4 steps

1Roast byadgi chillies, coriander seeds, cumin, pepper and fenugreek in a little oil. Grind with coconut, garlic, tamarind and turmeric to a smooth paste.
2Heat coconut oil, fry onion until golden. Add the paste and fry until oil separates.
3Add chicken, salt and thin coconut milk. Cover and simmer until cooked.
4Add thick coconut milk and curry leaves and warm through.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kori gassi

Make it your way

Ingredients

Method

Kori gassi

Make it your way

Ingredients

Method

Make it a meal