Kori Gasi (Chicken Gravy) – Mangalore Dish

Kori Gasi (Chicken Gravy) – Mangalore Dish


Chicken 1 Kg
Coconut 1/2
Red chillies 20
Coriander seeds 1/2 cup
Jeera 2 big spoon
Methi seeds 1/2 tea spoon
Pepper 10-15
Badishep 1 big spoon
Dalchini (Khette) 1 inch
Lavang (Clove) 4-5
Garlic 1 big
Ginger 1 inch
Tamarind size of a lemon
Onions 4-5 (Big)
Tomatoes 4
Curry Leaves 4 sprigs
Chopped coriander 1/2 cup
oil 1cup

Cooking Instructions

Cut the chicken into small pieces and keep aside. Heat Roast the red chillies, coriander seeds, jeera, methi seeds, pepper, badishep, dalchini, lavang and keep aside. Fry the remaining onions till golden brown, fry the curry leaves. Grind all the dry spices, onion and curry leaves along with the tamarind in to fine paste. Roast the grated coconut with little oil and dry grind it with a little turmeric powder and keep aside.1/4 cup oil in a vessel and add in 3 onions finely chopped. Fry till they turn golden brown add in the tomatoes and cook for some time.Add the chicken, little salt and little turmeric powder and cook till the chicken is soft and tender. Then add in the ground masala paste and cook till the chicken is completely done. Put salt as per your taste and add the dry ground coconut and cook in slow flame for 5 minutes. Garnish with coriander leaves.

Video – All about Chicken Masala and Indian Food

[tubepress mode=’tag’, tagValue=’chicken curry’]

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