Kori Ghassi (Mangalore Style Spicy Chicken Curry)

In Mangalore Chicken is called "Kori" in Tulu language. The Mangalorean Chicken curry is quite different when it comes to other places, it includes the spices along the coconut and tamarind. The ingredients added in the curry give a lovely aroma to the curry, which will linger even in your neighborhood :D

Mangalorean food is not unlike that of Goa (a bit further up the coast line), but while Goans like cashew vinegar as the souring agent, the Mangaloreans prefer tamarind.Here I have added tomato while cooking the chicken and also used a small amount of tamarind pulp along the masala while making the paste. This gravy is best suited for rotti (rice papad) so called as Kori Rotti in Mangalore. Also you can have it along boiled rice or even parata/chapati/nan. If you have all the ingredients along you, this recipe is very easy to make. Here I have not ground all the spice, instead I have fried them well and cooked along the chicken. Try one and enjoy the curry along your family ;)

Ingredients:
1 Kg Chicken pieces
4 onions finely chopped
2 tomatoes chopped
3 star anise
2" cinnamon stick
8 cloves
1 1/2 tbsp cumin seeds
10 garlic smashed


To marinate chicken:

Marinate the chicken in 2 tbsp Chilli powder, 1 tbsp turmaric powder, 4 tbsp yogurt and 1 tbsp salt. Keep the marinate aside while you carry on with making of masala for gravy and cooking of the chicken.

Masala:
1 grated coconut (roasted)
15 red chilli (roasted)
6 medium tbsp coriander seeds (roasted)
1 tbsp Cumin seeds (roasted)
1/2 tbsp fenugreek seeds (roasted)
1 small marble size tamarind
Roasted the above ingredients well. And grind them to smooth velvety paste


Method:

• Take a big vessel, add 5 tbsp oil and fry all the spices (Cumin seeds, start anise, cinnamon, cloves) till you smell their pleasant smell.
• Now add the garlic and fry for 2 mins, followed by onions.
• Fry the onions well till golden brown and then add the tomatoes and the marinated chicken pieces

• Mix the chicken well and fry well with repeated stirring. Add salt to taste.

• Now keep the flame small, and cook the chicken closing the lid. After 10 mins you can see that the chicken has given out the water. (I have not added any amount of water here, the chicken cooks in its own liquid. If you cook this way the flavor of the curry enhances more)

• Now add the ground masala paste and mix well with repeated stirring. Adjust the salt if needed. Here I have made the gravy semi thick. As I havnt added water much. This makes the gravy smooth and thick and tastes great.
• Now close the lid and cook in small flame untill the gravy comes to a boil.
• If you want you can add a fist full of chopped coriander leaves (I havnt added here as the spices itself is more than enough , which gives royal smell to the curry)
• When the curry comes to a boil, switch off the flame and serve along Rice or paratas.