Friday, June 6, 2014

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)
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.

No comments:

Post a Comment