Chicken Ghassi/ Kori (Koli) Gassi

This chicken curry reminds me of my crazy days in Manipal. Though hostel food was not really worth eating, but some generous local friends did treat us to good Mangalorean food! And it's during this time when I discovered home made Mangalorean cuisine that is so full of life and flavor! 

Chicken Ghassi or popularly known as Kori Ghassi goes so well with the sweetness of Neer Dosa (Neer means water in  Kannada and this dosa is super soft, super light pancake made with a very diluted batter) or steamed rice! I had initially made only 2 doses for myself but ended up eating a lot more!! The lovely coconutty flavor with the spice of the red chili is mouth-watering. It is definitely worth a try. Fairly simple to make too!

You need

For Chicken Marinade:

Chicken, 1 inch pieces - 400 grams

Lemon juice –  ¾ Tbsp

Ginger paste – ½ Tbsp

Garlic paste – ½ Tbsp

Turmeric powder – ¼ tsp

Salt 

Marinade for an hour atleast

For the Curry:

Fresh coconut scraped and dry roasted– ½ Cup 

Coriander seeds – 1 tsp 

Black peppercorns – 4-5 nos. 

Fenugreek seeds/ Methi  – ¼  tsp 

Cumin seeds – ½ tsp 

Whole dry chillies – 3-4 Nos. (adjust to taste)

Oil - 3 tablespoons

Onions – 1 medium size (chopped, will be used in parts)

Mustard seeds – ¼ tsp

Curry leaves – 6-7 nos. 

Garlic – 3-4 cloves (minced)

Tamarind pulp – ¾ Tbsp

Coconut milk – ¼  Cup

1. Marinate chicken with lemon juice, ginger, garlic paste, turmeric and salt for an hour. 
2. In 1 tsp of oil lightly sauté coriander seeds, black peppercorns, fenugreek seeds, cumin seeds and whole red chillies.
3. Grind these along with roasted coconut and half an onion to a fine paste using a little water if required. 
4. Heat remaining oil in pan. Add mustard seeds.
5. Once they splutter, add garlic, remaining onions and curry leaves. Sauté for five minutes on low heat till its golden brown in color. 
6. Add marinated chicken and fry till it turns brown on all sides.
7. Add the ground masala made of the coconut, onion and whole spices  to the chicken and coat it well. Sauté for five minutes till you get nice aroma. 
8. Add 1 cup of water, adjust salt. Stir, cover and cook for ten minutes or until the chicken is cooked.
9. Add tamarind pulp and stir well. 
10. Add coconut milk and remove from heat just when it comes to a boil. 
11. Serve hot with Neer Dosa or steamed rice. 

*To make neer dosa, use regular dosa batter and dilute it till its almost buttermilk consistency. Pour on a hot non-stick griddle and turn your griddle a little bit to spread the batter. You can spread the batter like regular dosa since its too tin. Spray a little oil and fold the dosas into a semicircle and again fold triangles directly on the griddle. Don't worry if they break as they are too soft to stay firm.