Kori Gassi - Mangalorean Chicken Curry

• Gluten free

• Meat

  • 750 g Chicken with bone

• Produce

  • 1 tsp Black pepper corn
  • 12 Byadagi chillies
  • 8 cloves Garlic
  • 20 Shallots
  • 10 g Tamarind soaked in

• Baking & Spices

  • 2 Cloves
  • 2 tbsp Coriander seeds
  • 2 tbsp Corn flour
  • 1/4 tsp Fenugreek seeds
  • 2 tsp Rock salt
  • 2 Stick cinnamon
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 1 tsp Coconut oil

• Nuts & Seeds

  • 3/4 tsp Cumin seeds

• Dairy

  • 1 cup First pressed milk
  • 2 tsp Ghee
  • 2 cups Second pressed milk

• Frozen

  • 2 sprigs Curry, leaves

• Liquids

  • 1/2 cup Water

Found on kannammacooks.com

Description

Ingredients

• 1 teaspoon Coconut oil
• 20 Shallots (small onions)
• 8 cloves Garlic
• 12 Byadagi Chillies ***
• 1 teaspoon Ghee
• ¼ teaspoon Fenugreek seeds
• ¾ teaspoon Cumin seeds
• 1 teaspoon Black pepper corn
• 2 tablespoon Coriander seeds
• 750 grams Chicken with bone
• 2 teaspoon Rock salt
• ½ teaspoon Turmeric
• 10 grams Tamarind soaked in ½ cup of hot water
• 1 Cup First pressed milk (Thick coconut milk)
• 2 Cups Second pressed milk
• 1 teaspoon Ghee
• 2 stick Cinnamon
• 2 Cloves
• 2 sprigs Curry leaves
• 2 tablespoon Corn flour
• ½ cup water

Directions

• 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.
• Grind the onion mixture, chillies and the roasted spices with a cup of water to a very smooth paste.
• 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.
• 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.
• 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. Stir well and let the curry thicken up. Add in the first pressed coconut milk and switch off the flame.