Indian cuisine · Meat & Kebab

Kori Gassi

Tuluva chicken curry from Mangalore: toasted grated coconut and red chilies are ground into a velvety coconut sauce.

Ingredients · for 4 servings

• 1 kg chicken pieces (bone-in)
• 150 g grated coconut
• 8 dried red chilies
• 1 tbsp coriander seeds
• 1 tsp cumin seeds and 1/2 tsp fenugreek seeds
• 1 tsp turmeric
• 6 garlic cloves
• 3 onions
• 1 tbsp tamarind paste
• 200 ml coconut milk
• 4 tbsp coconut oil
• 15 curry leaves, salt

Instructions

1. Rub the chicken pieces with turmeric and 1 tsp salt; finely dice one onion, roughly cut the other two, and peel the garlic.
2. Heat 2 tbsp coconut oil and toast the grated coconut, chilies, coriander seeds, cumin and fenugreek together with the roughly cut onions for 8–10 min. over medium heat until the coconut is light brown.
3. Puree the toasted mixture very finely with the garlic, tamarind paste and 150 ml water in a blender for 2–3 min. until a smooth, dark red paste forms.
4. Heat the remaining coconut oil in a pot, fry the curry leaves and the diced onion for 5 min., then add the chicken and sear on all sides for 5 min.
5. Add the spice paste and 300 ml hot water and simmer covered over low heat for 25–30 min. until the meat is tender.
6. Stir in the coconut milk and let steep uncovered for another 5 min. — no longer at a rolling boil — season with salt and serve with rice.