Kori Gassi

Tonight's menu

Kori Gassi

Vegetable Rice

This spicy Mangalorean style chicken curry comes from the state of Karnataka, which is famous for dishes that use a combination of red chilies, coconut milk, and curry leaves. Kori gassi is a signature Manglarean dish served with rice or appams.

Kori gassi

Ingredients: serves 4-5

Marinate for minimum 2 hours

2 lbs chicken cut into 1 inch pieces

1 tbsp ginger garlic paste

1/2 tsp turmeric powder (haldi)

salt

Spice paste

2 tsp coriander seeds

1 tsp cumin seeds

5 cloves

1 inch cinnamon

2-3 green cardamom

1 tsp fennel seeds

4-5 dry red chilies(depending on your spice quotient)

1. Dry roast all these and grind into a coarse powder 
2. In 1 tbsp oil fry till golden 1 finely chopped red onion and 1 tbsp ginger garlic paste. 
3. Cool and grind this mixture along with above spice powder and 3 tbsp grated coconut using 1/4 cup coconut milk to get a smooth paste. Keep aside. 

Other ingredients
1 red onion chopped
2 sprigs curry leaves
1 cup coconut milk
2 tbsp tamarind paste

1. Heat 2 tbsp oil in a pan and add onions. Cook till they become light brown. 
2. Add curry leaves and chicken along with the marinade. Cook on high for 3-4 minutes till chicken seals on all sides and acquires some color. 
3. Add the spice paste (see above) and salt and fry for 1-2 minutes to blend in the masala into the chicken. 
4. Add coconut milk and 1/3 cup water and bring top boil. Simmer and cook covered for 15-20 minutes till chicken is cooked through. 
5. Add tamarind pulp and mix. Serve garnished with fresh chopped coriander alongside veggie rice or appams. 

Vegetable rice

Ingredients: serves 4-5

1 1/2 cups basmati rice
3 cups water
3 cups frozen veggies
1 tsp butter (optional) 
salt to taste (optional)

1. Wash and drain the rice. Put them in a large microwave safe container. 
2. Add the frozen veggies to the rice along with all the other ingredients.
3. Cook in the microwave on high, uncovered for 16-18 minutes. Adjust the time according to the power of your oven. 
4. Cover and stand for 5 minutes before serving.