मMasala AtlasBiryani
Karnataka

Kori Gassi

Creamy Mangalorean coconut chicken curry usually served with Kori Rotti.

Prep25 minCook40 minTotal1 hr 5 minServes4DietNon-vegLevelMediumSpice
Kori Gassi from Karnataka

About this dish

Kori Gassi is the crown jewel of the Tuluva community in Mangalore. This chicken curry is characterized by its intense coconut base and the specific use of roasted chillies and tamarind. It is traditionally served with Kori Rotti (crisp, wafer-thin rice crackers) which absorb the thin, flavorful gravy.

Ingredients

Chicken and Marinade

  • 800g Chicken, curry cut (on the bone)
  • 1/2 tsp Turmeric powder
  • 1 tsp Salt
  • 1 tbsp Lemon juice

Gassi Masala Paste

  • 1.5 cups Fresh coconut, grated
  • 10-12 Dry Byadagi chillies
  • 4 Dry Guntur chillies
  • 2 tbsp Coriander seeds
  • 1 tsp Cumin seeds
  • 1/4 tsp Fenugreek seeds
  • 6-8 Black peppercorns
  • 1 medium Onion, sliced
  • 6 cloves Garlic
  • Small marble-sized Tamarind

The Curry

  • 2 tbsp Coconut oil
  • 1 large Onion, finely chopped
  • 1 sprig Curry leaves
  • 1 cup Thin coconut milk (optional, for extra creaminess)
  • Salt to taste

Method

  1. 1

    Marination

    Rub the chicken pieces with turmeric, salt, and lemon juice. Set aside for at least 30 minutes. This helps the meat stay tender and allows the salt to penetrate the bone.

  2. 2

    Roast Aromatics

    In a pan with a drop of oil, roast the dried chillies until they puff up. Remove and roast coriander seeds, cumin, fenugreek, and peppercorns until fragrant. Finally, sauté the sliced onion and garlic until translucent.

  3. 3

    Grind the Paste

    In a blender, combine the roasted spices, onion, garlic, grated coconut, and tamarind. Grind into a very smooth, fine paste using minimal water. The smoother the paste, the silkier the Gassi.

  4. 4

    Sauté Base

    Heat coconut oil in a heavy-bottomed pot. Add the curry leaves and finely chopped onions. Sauté on medium heat for 6-8 minutes until the onions are golden brown and soft.

  5. 5

    Cook the Chicken

    Add the marinated chicken to the pot. Increase heat to high and sear the meat for 5 minutes, stirring constantly until the chicken turns opaque and releases its juices.

  6. 6

    Simmer with Masala

    Add the ground coconut masala to the pot and mix well. Add about 2 cups of water (or thin coconut milk) to reach a medium-thin consistency. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until the chicken is tender and oil separates on top.

  7. 7

    Finish and Rest

    Taste for salt and tanginess. If the curry is too thick, add a little warm water. Let the curry sit for 10 minutes before serving to allow the coconut flavors to deepen.

Notes & variations

  • Use fresh coconut only; desiccated coconut will lack the essential oils for a true Gassi.
  • Byadagi chillies provide the vibrant orange-red color without making it overly spicy.
  • Coconut oil is non-negotiable for the authentic Mangalorean aroma.
  • If Kori Rotti is unavailable, this pairs excellently with Neer Dosa or steamed red rice.

Serve with

Serve with Kori Rotti (crushed rice wafers) or Neer Dosa and a side of fresh cucumber salad.

Cook's note

Do not boil the curry vigorously after adding thick coconut milk if using; it may curdle. Gentle simmering is key.

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