Kori gassi

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.