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    Home » Recipes » Chicken Recipes » Chicken Gassi Recipe | Mangalore Style

    Chicken Gassi Recipe | Mangalore Style

    Published : Dec 3,2019 | Last Updated On : Apr 26, 2021 by Muktha

    Jump to Recipe

    Chicken Gassi Recipe with step by step photos and short video .

    Chicken Gassi is a delicious chicken curry from Mangalore region . Fresh grated coconut with garlic and cumin seeds paste along with freshly ground spices make this a very tasty chicken curry.

    Chicken gassi is not a spicy chicken , the heat in the curry is well balanced with mild sweetness from coconut. Also additional ghee temper with onions and curry leaves yields a flavourful and rich curry .

    Similar recipes from Mangalore cuisine in blog are Meen Gassi and Chicken sukka

    chicken gassi
    Koli Saaru | Chicken Curry x

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    Koli Saaru | Chicken Curry

    About this recipe

    If you are looking for any authentic mangalorean kori gassi then this recipe is just for you . There are 2 ways of making chicken gassi or kori gassi , one version includes adding coconut milk and second version is with fresh coconut and garlic paste . I am following the second version with fresh coconut and garlic paste.

    Actual recipe of this kori gassi uses gavran chicken / nati chicken / country chicken . But I have used farm chicken in this recipe. Undoubtedly gavran chicken tastes more delicious . Instead of coconut you can also use coconut milk in this recipe.

    Watch Video

    I got this recipe from Vijayalakshmi Reddy's Cookery School. She is one of the famous food enthusiast and recipe developer from Bangalore since 40 years . Also she was associated with KMF and MTR for recipe developing . Since the day I started developing interest on food and cooking , I am following her recipes and till date it's never a failure. And this Chicken Gassi is my all time favorite from her recipe book.

    Step by step directions to make Chicken Gassi:

    In a pan , heat ½ tablespoon of oil , cinnamon stick , cloves, add black peppercorns , red chillies , coriander seeds , fenugreek seeds and jeera seeds , roast them well.

    Add chopped onion and fry till raw smell of goes off and onion starts to change colour. Turn off the heat and let all the roasted items cool down.

    Transfer the roasted spices and onion into a mixer jar / blender and blend to a fine paste.

    Add little water and blend to smooth and fine paste and set aside.

    In a pressure cooker or deep pan , heat 2 tablespoon of oil . Add 1 chopped onion and fry till raw smell goes off.

    Wash and clean chicken , drain water completely . Add cleaned chicken pieces.

    Add turmeric powder and salt ½ tsp.

    Mix well and cook chicken on high heat , till it changes colour from pink to white.

    Now add chopped Tomatoes and cook for 5 minutes , till tomatoes starts to leave water.

    Add above blend paste .

    Mix well and cook on medium heat till masala coats chicken.

    Add 1 cup of water and 1 teaspoon of salt .

    Allow chicken to cook . By end of this step chicken should be , almost 80 % cooked.

    Whilst , take a blender / mixer jar add grated fresh coconut , garlic cloves and ¼ teaspoon jeera seeds .

    Add little water a blend to a very fine paste.

    Now add this coconut masala into chicken .

    Mix well and cook till gravy becomes medium thick.

    To Temper :

    Take a pan or tadka pan , heat 1 tablespoon of ghee/ clarified butter , add one finely chopped onion and fry till its golden brown , add curry leaves and fry till crisp.

    Now pour this temper over prepared chicken curry , give a stir and serve.

    Serve hot with Neer dosa , idli or appam. I served with Neer Dosa for sunday morning breakfast . You can try this for weekend breakfast /brunch too.

    chicken gassi

    Chicken Gassi Recipe | Mangalore Style

    Chicken Gassi is delicious chicken curry made with fresh coconut and freshly ground spices . Its native of Mangalore and usually served with neer dosa , appam or Idli.
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: Karnataka, Mangalore
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Servings : 4
    Calories / Serving : 386
    Author: Muktha H S

    Ingredients 

    To Roast and Grind

    • 8-10 no's Guntur Red chillies or any spicy variant
    • 1 tablespoon Coriander seeds
    • ½ teaspoon Jeera seeds
    • ½ teaspoon Fenugreek Seeds / Methi Seeds
    • ½ teaspoon Black peppercorns
    • 1 ½ " inch Cinnamon Sticks
    • 2 no Cloves
    • ¼ cup Onion , chopped
    • ½ tablespoon Cooking Oil

    Coconut Masala Paste

    • ½ cup Fresh Coconut Grated
    • 5-6 no Garlic Cloves
    • ¼ teaspoon Jeera / Cumins Seeds

    Other Ingredients

    • 500 grams Chicken , medium size pieces with bones
    • 1 no Onion , chopped
    • 1 no Tomatoes , chopped
    • 1 ½ tablespoon Coconut Oil
    • ¼ teaspoon Turmeric Powder
    • 1 ¼ cup Water
    • 11/2 teaspoon Salt or as required

    To temper

    • 1 tablespoon Ghee/Clarified Butter
    • 1 no Onion , chopped
    • 2-3 sprig Curry leaves

    Instructions

    • In a pan , heat ½ tablespoon of oil , add black peppercorns , cinnamon stick , cloves, jeera seeds , fenugreek seeds , red chillies , coriander seeds and roast them till you get pungent smell.
    • Add chopped onion and fry till raw smell of goes off and onion starts to change colour. Turn off the heat and let all the roasted items cool down.
    • Transfer the roasted spices and onion into a mixer jar / blender , add little water and blend to smooth and fine paste and set aside.
    • In a pressure cooker or deep pan , heat 2 tablespoon of oil . Add 1 chopped onion and fry till raw smell goes off.
    • Wash and clean chicken , drain water completely . Add cleaned chicken pieces.
    • Add turmeric powder and salt ½ tsp.
    • Mix well and cook chicken on high heat , till it changes colour from pink to white.
    • Now add chopped Tomatoes and cook for 5 minutes , till tomatoes starts to leave water.
    • Add above blend paste . Mix well and cook on medium heat till masala coats chicken.
    • Add 1 cup of water , 1 teaspoon salt and allow chicken to cook . By end of this step chicken should be almost 80 % cooked.
    • Whilst , take a blender / mixer jar add grated fresh coconut ,garlic cloves and ¼ teaspoon jeera seeds ,add little water a blend to a very fine paste.
    • Now add this coconut masala into chicken , ½ cup water and cook till gravy becomes medium thick.

    To Temper

    • Take a Tadka pan , heat 1 tablespoon of ghee/ clarified butter , add one finely chopped onion and fry till its golden brown , add curry leaves and fry.
    • Pour this temper over prepared chicken curry and serve hot with neer dosa , idli or appam.

    Video

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    Notes

    • You can replace dry red chilies with 1 teaspoon byadgi chilli powder and 1 teaspoon guntur (spicy variant) chilli powder.
    • 1 tablespoon coriander seeds with 2 teaspoon Coriander powder.
    • You can double or half this recipe, scale the measurements as per your need.
    Tried this recipe? I LOVE to seeSnap a photo and mention @palatesdesire

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    Reader Interactions

    Comments

    1. Jyoti r s

      January 14, 2020 at 11:01 am

      Could u pls post fish curry restaurant style..

      Reply
      • Muktha

        January 14, 2020 at 11:03 am

        Hi Jyoti , are u looking for mangalore style fish curry recipe? If so please check Mangalore Fish Curry | Meen Gassi Recipe

        Reply

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    Hi ! I'm Muktha , Blogger , Nutrition Advisor & Recipe Creator behind Palate's Desire . I share tried & tested everyday meal recipes for healthy living and occasional indulgence. Palate's Desire helps even a novice to cook like a pro. Happy Cooking...! Read More about me →

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