To start preparing this Mangalorean Kori Gassi recipe, wash the chicken pieces well. Add 1 teaspoon salt, mix well. Cover and let it sit for 15 minutes. Meanwhile, get prep with all the other ingredients.
In a Kadai/Pan add 1 teaspoon ghee. Roast coriander seeds, cumin seeds, dried red chilies, peppercorns one by one until fragrant. Once roasted remove from pan and set aside to cool.
Once all spices are roasted, into the same pan, add sliced onions, garlic, and ginger and roast until onions start to turn brown.
Now add fresh grated coconut tamarind ball, and continue to roast until coconut start to turn golden brown. Remove from pan and set it aside.
Once all the roasted spices and onion-coconut mix has cooled, add them all to a blender and blend into smooth paste by adding little water.
Now add remaining ghee and saute with the remaining slices till fragrant.dAd sliced onions and sauté for a minute. Add curry leaves, mix well.
Add the ground masala paste and cook until oil/ghee separates from the sides of the pan.
Add the chicken pieces and give it a good mix to ensure all chicken is coated uniformly with the masala. Cook for 5 minutes with constant stirring.
Now add thin coconut milk and salt to taste, bring it to boil Reduce flame to medium, cover and cook until chicken well done.
Once chicken is cooked well, add thick coconut milk, reduce to simmer. Wait for a minute or two and turn off the flame. Do not let the curry come to boil again, once you add thick coconut milk, if you boil it the milk will curdle.
Break some Kori rotti into a plate. Pour generous amount Kori Gassi (chicken curry) with some chicken pieces over the rotti. Let it soak for 5 to 7 minutes. Enjoy the soggy pieces of Kori rotti with the Kori Gassi like the way it is eaten traditionally!
Serve Kori Gassi Recipe as a Sunday meal along with Kori Rotti or Mangalorean Neer Dosa Recipe, and Chicken Ghee Roast Recipe – Chicken Dry Roast Recipe by the side.