KORI GASSI/ MANGALOREAN CHICKEN CURRY

INGREDIENTS

For the Masala paste

• Coconut oil – 1 tsp

• Small onions – 10 nos.

• Garlic – 4

• Red chillies/Byadagi chillies – 6-8

• Ghee – 1 tsp

• Fenugreek seeds – ¼ tsp

• Cumin seeds – ½ tsp

• Black pepper corns – ½ tsp

• Coriander seeds – 1 tbsp
  

Other ingredients

• Chicken with bone – 500 gms

• Rock salt -  as per taste

• Turmeric – ¼ tsp

• Tamarind extract – ¼ cu[

• Coconut milk – 1 cup of 1st pressed milk and 1 cup of second pressed milk

• Cinnamon – 1 stick

• Cloves – 2

• Scurry leaves – few

• Corn flour – ¼ cup

• Water – ½ cup

INSTRUCTIONS

• Heat oil in a pan, add the ingredients mentioned under masala paste one by one, roast it, and allow to cool. Grind to a smooth paste adding water.

• Take a pan, add chicken, rock salt, masala, turmeric, tamarind extract, 2nd pressed coconut milk and cook for 5 whitles. 

• In a pan, heat ghee, add cinnamon, cloves and curry leaves, add this to the cooked chicken curry.

• Make a paste with corn starch and water, add this to curry and let it come to boil in a low flame. Stir well, once the curry thickens, add the first pressed coconut milk and switch off the flame.