Kori Gassi

Ingredients

• 1 kg chicken
• 1 cup grated coconut
• 8 bydagi red chillies
• Coriander seeds
• Cumin
• Peppercorns
• Tamarind
• Onion
• Garlic
• Coconut oil
• Salt

Method

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. 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. 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. 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. 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. 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. 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. Add chicken: Add the marinated chicken and mix well to coat with the masala. Cook on high heat for 5 minutes.
9. 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. 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.