Kori Gassi

Method

1. 1

   About Kori Gassi: Kori Gassi is the most famous Mangalorean dish — chicken in a fiery, tangy, deep red coconut and dry red chilli gravy. Gassi means curry in Tulu and Kori means chicken. It is always served with neer dosa, sannas or rice.

2. 2

   The key ingredient — byadgi chillies: Byadgi chillies are long, wrinkled Karnataka chillies that are moderately hot but give an exceptional deep red colour. If unavailable use a mix of Kashmiri red chillies (for colour) and regular red chillies (for heat). This is what gives kori gassi its characteristic colour.

3. 3

   Roast the ingredients for the masala: In a dry pan without oil roast 8-10 byadgi or Kashmiri dried red chillies, 1 tbsp coriander seeds, 1 tsp cumin seeds, half tsp black pepper, 4 cloves, 1 small cinnamon stick and 2 tbsp coriander seeds until fragrant — about 4 minutes on low heat. Remove and cool.

4. 4

   Make the coconut masala: In the same dry pan roast 1 cup fresh grated coconut on medium heat, stirring continuously for 8-10 minutes until it turns a deep reddish brown colour — this is called copra fry stage. Do not burn. Cool. Grind the roasted spices and coconut together with 5 garlic cloves and 1 inch tamarind to a very smooth red paste with a little water.

5. 5

   Marinate the chicken: Take 1 kg chicken pieces with bone. Marinate with 1 tsp turmeric, salt and 1 tbsp coconut vinegar or regular vinegar for 30 minutes.

6. 6

   Cook the onions: Heat 3 tbsp coconut oil in a heavy pot. Add 2 large onions finely chopped and cook on medium heat for 12 minutes until golden brown.

7. 7

   Add the ground masala: Add the entire ground red coconut masala. Cook on medium heat for 8-10 minutes, stirring continuously, until the oil separates and the masala is cooked through. The colour will deepen beautifully.

8. 8

   Add chicken: Add the marinated chicken and mix well to coat with the masala. Cook on high heat for 5 minutes.

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   Slow cook: Add 1.5 cups water. Cover and cook on medium-low heat for 30-35 minutes until chicken is completely tender. Stir occasionally.

10. 10

    Finish: Add salt to taste and a small piece of coconut fudge (optional, traditional) or a tsp of jaggery to balance the heat. The curry should be deep red, thick and very fragrant. Serve with neer dosa or rice.