Last time we made chicken curry for the lockdown learning series, it was a Punjabi Style Chicken Malasa. This time we have decided to take you down south and cook the famous Tulunad Recipe for Chicken Curry popularly and locally called Kori Gassi.
Kori is the tulu word for chicken and gassi is a gravy with a cocount base. Kori gassi is very popular at most of the Shetty run lunch homes. It is served as a main dish either with boiled rice or as a combination with Kori Roti (Crispy Rice Roti again a very popular dish in tulunaad).
Since its a dish from the south of India, there are no points for guessing the dish has a coconut base. Infact, we will be using coconut oil for the tadka.
Let us note down the ingredients first.
Ingredients
- 800 gms Chicken
- 3 tablespoon cooking oil
- Salt as per taste
For Paste
- 1 Cup grated coconut
- 14 Dry red chillies
- 1 tablespoon Dhaniya
- 1 teaspoon black pepper corns
- 2 chopped onions
- 10 garlic pods
For Tadka
- 3 tablespoon coconut oil
- 1 teaspoon mustard seeds
- 12-14 curry leaves
Cooking Method
Checkout our Youtube video below for the cooking method!
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