Mangalorean Chicken Curry (Kori Gassi)

This curry is usually had with thin rice wafers made out of boiled rice, called rotti and the meal is called kori rotti, which is a classic Mangalorean  fare. Kori rotti which translates into chicken curry with rotti happens to be my favorite dish still, after having tried cuisines all over the world. The spicy gravy made with a paste of red chillies, coconut and other spices along with the subtle crispy wafers is definitely an experience. 

Here in New Jersey I have visited lot of restaurants and there are lot of Indian restaurants too here, unfortunately not a single restaurant serves this Mangalorean style gravy. I guess we need some coastal Karnataka restaurateurs from Mumbai here. Neither do I get those crispy rottis here. So ultimately to get some of this curry I guess the only place would have been, creating it in my kitchen. So I tried it, it came out well and I had some leftover rottis, which mom had got for me on her last visit here, and I had the amazing kori rotti after a long time. The basic recipe is my mom's but I have made little bit changes as per taste. This curry also tastes good with rice if you do not have rottis.

Ingredients:

For masala paste:

• 1 tbsp cumin seeds
• 2 tbsp coriander seeds
• 7-8 dry red chillies (use as per the chili strength and your preference)
• 10 fenugreek seeds
• 7-8 peppercorns

• 1 onion, sliced
• 5-6 cloves garlic
• 1/2 cup shredded coconut
• 1 tsp oil

For the gravy:

• 2 pounds chicken
• 2 tsp oil
• 1 onion chopped fine
• 1 tomato chopped fine
• 1 tsp turmeric powder
• 1/2 tbsp tamarind concentrate
• salt to taste

Directions:

For masala paste:

• Dry roast first section of the spices for the masala. When you get a nice aroma stop roasting, let it cool and grind into fine powder in a blender.
• In the same pan, take oil, heat it and add onions and garlic. When the onions become soft and transluscent, add coconut and roast for some time. Then let it cool and add it to the blender with the powdered spices and blend again till you get a smooth and fine paste.

For the gravy:

• In a large pot, take 2tsp oil and heat it. Add onions and saute well. After onions are soft add tomatoes and let it cook till mushy.
• Add the masala paste and mix well. Add salt, turmeric powder and chicken and let the chicken get coated in the masala. Add water say around 1-2 cups, depending upon how thick you want your gravy. Let it simmer covered, so that all the spices blend well and the chicken gets cooked in the spices.
• When the chicken is cooked add tamarind concentrate and let it simmer for some time. Adjust thickness of the gravy and cook for some time.
• Enjoy this gravy with rice, rotti, neer dosa or idlis. This gravy always tastes better the next day when the flavors get fully absorbed and enhanced.

Note: Please do not use chicken breasts to make this curry, do  not ask me how I know, since it has dense meat it gets very hard when cooked in the curry. Thighs are a good option if you are buying frozen packs.