Kori Gassi Recipe | Mangalorean Chickn Curry Recipe | Kitchenstagram
Rooted in the rich culinary traditions of the Bunt community from coastal Mangalore, Kori Gassi is a dish that leaves a lasting impression. Known for its bold colour and deeply layered taste, this curry brings together heat, tang and creaminess in a way that feels both comforting and vibrant. While chicken is most commonly used, the same base adapts beautifully to seafood or vegetables, reflecting the flexibility of coastal cooking.
This dish carries a strong sense of memory and occasion. Often enjoyed during celebrations and gatherings, it is typically paired with soft rice-based breads that soak up the thick, flavourful gravy. The experience of tearing into these breads and dipping them into the curry is what makes it so memorable, turning a simple meal into something special.
At the heart of Kori Gassi is a carefully prepared masala. Dried red chilies, spices and coconut are roasted to enhance their aroma before being ground into a smooth paste. The choice of chillies play a key role in determining the final colour and intensity, with some varieties lending a brighter hue while others deepen the richness. A touch of tamarind adds a gentle tang, balancing the heat and richness of the coconut milk.
The cooking process is slow and deliberate, allowing the chicken to absorb the flavours of the spice blend fully. The curry develops a thick, luscious consistency that coats each piece beautifully. What truly elevates the dish, however, is the final tempering. Hot ghee infused with fried onions and aromatics is poured over the curry, adding a smoky, savoury finish that enhances every bite.
Kori Gassi, also known locally as Kori Gassi, is more than just a curry- it’s reflection of Mangalorean coastal cuisine, where coconut, spices and bold flavours come together effortlessly. Whether served with traditional crispy rice roti or softer accompaniments like dosa or steamed rice, it remains a beloved staple that continues to bring warmth and flavour to every table.
Ingredients:
For Kori Gassi Masala Paste:
1 tbsp Ghee
6 nos. Byadagi Chilies
8-10 nos. Kashmiri Chilies
1 no. Onion, thinly sliced
1/2 cup Dried Coconut, sliced
2 sprigs Curry leaves
1 tbsp Oil
10-12 nos. Garlic Clove
1” inch Cinnamon stick
1 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
1 tsp Black peppercorn
1 tbsp Poppy Seeds
1/2 tsp Fenugreek Seeds
For Curry:
1 kg Chicken, curry cut
1 heaped tbsp Ghee
1 tbsp Oil
1/2 inch Cinnamon
4 nos. Clove
2 nos. Green Cardamom
2 nos. Onion, thinly sliced
2 sprigs Curry leaves
Salt to taste
1 tbsp Tamarind paste
250 ml Coconut milk
For Tempering:
1 heaped tbsp Ghee
1 tbsp Garlic, sliced
1 no. Onion, thinly sliced
2 sprigs Curry leaves
Preparation:
- Step 1: Heat ghee in a pan and add Byadagi chilies and Kashmiri Chilies. Roast the chilies for 30 seconds and set aside.
- Step 2: Then add sliced onions and sauté until pink and soft. Set aside. Then add chopped coconut and curry leaves, roast for few more minutes or until the coconut is light golden. Set aside.
- Step 3: In the same pan heat oil and add garlic cloves, cinnamon, coriander seeds, cumin seeds, fennel, black peppercorn, poppy seeds and fenugreek seeds. Roast for few minutes, until the spices are fragrant and remove from heat.
- Step 4: Allow the spices come to room temperature. Then transfer them to a grinder and grind with 1/4-1/2 cup water, until you get a smooth paste.
- Step 5: Heat ghee and oil in a wok, then add cinnamon stick, cloves and green cardamom, sauté for few minutes, until the spices are fragrant.
- Step 6: Then add sliced onions and a pinch of salt, Salt helps brings the moisture out of the onions, which helps them cook faster. Fry the onions for 6-7 minutes or until golden on medium heat.
- Step 7: Add the chicken, curry leaves and salt to taste, sauté for 6-8 minutes on high heat.
- Step 8: Add a little of the Kori Gassi masala paste and sauté for 4-5 minutes. Cover & cook for 6-8 minutes on medium-low heat.
- Step 9: Then add the remaining masala paste and sauté for 5-6 minutes on medium-low heat.
- Step 10: Add water and tamarind paste, stir to combine. Cover & cook for 10-12 minutes on low heat or until the chicken is cooked through.
- Step 11: Add the coconut milk, stir to combine. Let the curry simmer for 5-7 minutes on low heat.
- Step 12: In a pan heat ghee, add sliced garlic and sauté for few minutes. Then add the onion and curry leaves. Stir-fry until onions are golden brown.
- Step 13: Pour this temper over prepared chicken curry, stir to combine. Cover the wok with the lid and allow to rest for 10-15 minutes.
- Step 14: Serve Kori Gassi With rice, Neer dosa or roti. Enjoy!!
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DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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