Photograph of the finished Kori gassi

India · Cà ri gà cốt dừa Kori gassi

Kori gassi

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 1.5 kg
  • Photograph of Shredded coconut Shredded coconut 400 g
  • Photograph of Dried chillies Dried chillies 32
  • Photograph of Coriander seed powder Coriander seed powder 40 g
  • Photograph of Fennel seeds Fennel seeds 16 g
  • Photograph of Sour tamarind Sour tamarind 100 g
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Shallots Shallots 2
  • Photograph of Oil Oil 140 ml
  • Photograph of Curry leaves Curry leaves 48 leaves
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Roast the dried chilies, coriander powder, and cumin seeds separately in a dry pan, one batch at a time, as they require different roasting times.
  2. 2 Grind roasted spices with grated coconut, garlic, and tamarind juice to make a smooth masala sauce.
  3. 3 Sauté shallots and curry leaves in oil for 5 minutes, then add chopped chicken and fry for 6 minutes.
  4. 4 Pour the masala sauce into the pan and stir for 8 minutes until the oil separates from the sauce; this indicates the masala is cooked.
  5. 5 Add 300 ml of water and simmer for 25 minutes until the sauce thickens and coats the meat.
  6. 6 Gassi is a thick sauce eaten with rice or neer dosa, not a thin broth like soup.

With an appliance

  • Pressure cooker 45 min

    Replace step 5: simmer under high pressure for 8 minutes, then quickly release the pressure, and then open the lid and simmer the sauce for 8 minutes until reduced.

Start cooking