Mangalorean Kori Gassi Recipe
Mangalorean Kori Gassi
Chicken Coconut 'Curry' Mangalore Style
Submitted By: Taz

Ingredients:

For the 'Curry':
2 lbs Bone-in/Skin-on Chicken (Murgh / Kori)*
1 Cup Unsweetened Coconut Cream (Nariyal Malai / Thenginakai Kene)
2 Cups Unsweetened Coconut Milk (Nariyal ka Doodh / Thengina Haalu)
2 Tbs Cornstarch (Krnaaphalor / Musukinajolada Hittu)

For Masala 'Paste':
20 Small Shallots (Chotta Pyaz / Chikk-Eerulli)
12 Dried Byadagi or Kashmiri Chiles (Lal Mirch / Ona Menasinakai)
8 cloves Fresh Garlic (Leh-sun / Bellulli)
2 tsp Ghee
2 Tbs Coriander Seed (Dhania Saabut / Kottambari Bija)
2 tsp Coconut Oil (Nariyal ka Tel / Thengina Yenna)
2 tsp Kosher Salt (Namak / Uppu)
1 tsp Black Peppercorns (Kali Mirch / Karimenasu)
¾ tsp Cumin Seed (Jeera / Jeerige)
½ tsp Tamarind Concentrate (Imli / Huli)
½ tsp Turmeric Powder (Haldi / Harasina Pudi)
¼ tsp Fenugreek Seed (Dana Methi / Menthya Bija)

For Tempering:
¼ Cup Fresh Curry Leaves (Kaddi Patta / Karibevu)
1 4inch Cinnamon Stick (Dalchini)
2 Whole Cloves (Laung / Lavanga)
2 tsp Ghee

Preparation:

Make the Masala 'Paste':
  1. Heat the coconut oil in a medium/large skillet over medium heat until shimmering - Once the oil is heated, add the shallots and garlic and sauté until the shallots are pink and soft (apx 4-6 minutes) - Using a slotted spoon, transfer the shallots and garlic to a plate
  2. Return the skillet to the heat and add the dried chiles - Allow to cook (moving constantly) for 30-45 seconds - Transfer to the plate with the shallots and garlic
  3. Add 3 tsp ghee to the same skillet and add the coriander seed, peppercorns, cumin seed, and fenugreek seed - Allow to cook (moving constantly) until fragrant (apx 1 minute) - Transfer to the plate with the other ingredients and allow everything to cool for 10-15 minutes
  4. Transfer the shallot/chile/spice mixture to the work bowl of a small food processor or blender - Add salt, turmeric powder, tamarind, and ½ cup water - Purée until smooth - Continue to purée adding a little water as needed (up to another ½ cup) until VERY smooth and slightly thicker than ketchup
  5. Place the chicken pieces in a large (4-6 quart) Pressure cooker - Pour the masala 'paste' over the top - Add the coconut milk and thoroughly combine - Seal the lid and place over high heat and bring to pressure - Once pressure has been achieved, reduce heat to low and allow to cook for 10-12 minutes - Remove from heat and allow to release pressure naturally until able to open the cooker (do not speed the process!)
  6. Whisk the cornstarch with ½ cup water until a smooth slurry - Set aside until needed
Tempering:
  1. Heat the 2 tsp of ghee in a small skillet over medium heat until shimmering - Add all of the remaining 'For Tempering' ingredients and allow to cook (moving constantly) until the curry leaves just darken and wilt (apx 1 minute) - Remove from heat and set aside until needed
Bringing it All Together:
  1. Once the cooker can be opened, add the tempered spices to the 'curry' - Place the cooker back over low heat and bring to a boil - Adjust seasoning with additional salt if required
  2. Add the cornstarch slurry and thoroughly combine - Allow to cook for 2-3 minutes to thicken - Add the coconut cream and thoroughly combine - Remove from heat
  3. Serve hot with Kori Rotti, chapatti, naan, basmati rice, or as part of any Indian meal
* Can Use Either White or Dark Meat

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