How to make Mangalore Style Chicken Curry Recipe

For Chicken Marinade

• Wash and cut the chicken into small pieces. Marinate the chicken with turmeric powder and salt for 30 mins.

For the ground Masala

• Meanwhile, heat a pan with oil, deep fry the onions till it turns brown, drain and keep aside.
• Next, fry the coconut till lightly golden, remove to a plate.
• Now to the kadai, add garlic, peppercorns, cinnamon, cardamom, cloves, fenugreek, cumin seeds. Fry everything for 2 mins in sim.
• Finally, add the poppy seeds and fry for a few seconds. Remove from heat and allow it to cool down.
• When it is ready to be grounded, add the brown onions, coconut and grind to a smooth paste using little water.

For the Gravy

• Heat a big kadai with oil. Add the chopped onions and sauté till light brown. Then add the marinated chicken and sauté on high for 5 mins. Let it get browned well.
• Add tomato puree, let it cook for 5 mins.
• Next add the chilli powder and coriander powder and mix well.
• Let the chicken cook with these spices. Now add the ground paste, cook on high flame. Check for salt and if required, add required amount of water. Cover and simmer for 5 mins.
• You can continue cooking in the kadai after adding more water depending on the gravy thickness, else you can transfer to a pressure cooker and cook for 1 whistle.
• Since I was having guests for lunch, I transferred to a pressure cooker and it was done very quickly.
• Once the pressure falls down, check the gravy consistency and add water as required.
• If adding more water, cook on high to bring it to a boil.
• Garnish with coriander leaves.
• Traditionally this Kori Gassi is served with Rotti, a crispy thin flatbread.
• This chicken gassi can be served with Dosa, Chapati, Rice.
• I served it with Parota.