The cuisine from the five southern states of India — Tamil Naidu, Kerala, Karnataka, Andhra Pradesh and Telangana is grouped together as the South Indian cuisine. This cuisine offers a wide range of vegetarian as well as non-vegetarian delicacies that is sure to delight one’s taste bud. Let us explore the mouth-watering dishes from the Southern Indian states to experience the essence of each of these states.
Kori Gassi is a Mangalorean-style chicken curry popular in the coastal area of South Karnataka. Kori literally translates to chicken in the local dialect while gassi means curry and is the signature dish of the Bunt community of Mangalore. This fiery chicken curry is flavoured with a variety of aromatic spices along with the mild sweetness of coconut milk. Kori Gassi is traditionally served along with the crispy Kori Roti.
Ingredients
(Serving four to five people)
Chicken:1 kg
Onion: 2 large
Thin coconut milk: 2 cups
Thick coconut milk: 1 cup
Curry leaves:10
Oil: 3 tsp
Salt to taste
Kori Gassi masala paste
Grated coconut: 1 cup
Whole red chilli:10 to 12
Cinnamon stick: 1
Peppercorn:8
Clove: 4
Coriander seed: 3 tsp
Fennel seed:1 tsp
Fenugreek seed:¼ tsp
Cumin seed:1 tsp
Garlic clove: 10
Turmeric powder:½ tsp
Step 1
In a small Kadai heat a tsp of oil. Add the whole red chilli and roast for about a minute on a medium flame. Add the cinnamon stick, peppercorn, Fenugreek seed (methi dana), fennel seed, coriander seed, cumin and grated coconut and roast for about two to three minutes. Add turmeric powder and switch off the flame.
Step 2
Transfer the roasted spices to a separate bowl. Once cool, add the tamarind paste, and garlic and grind into a smooth paste along with a tsp of water.
Step 3
In a thick bottom Kadai, heat the remaining oil. Add the chopped onion and saute until translucent. To this add the prepared masala paste and cook on a high flame for a couple of minutes.
Step 4
Add the curry-cut chicken and salt. stir to combine them all together. Cook on high heat for about seven to eight minutes stirring occasionally.
Step 5
Now take the first extract of coconut milk along and add it to the chicken. Give it a good stir. Next, cover the pan and cook for about fifteen to twenty minutes on medium flame.
Step 6
Once the chicken is tender, add the thick coconut milk along with the curry leaves and let it come to a boil. Turn off the flame.
Step 7
Serve hot with traditional Mangalorean-style roti.
By Nandini Bhushan
