Sunday, 4 March 2012

Kori Ghasi (Kundapur style Chicken curry)

"Kori Ghasi" is a very popular chicken curry in the coastal belt of Karnataka. This curry originally cooked by the Tulu or Bunt community of Karnataka, is now famous all over as "Kori Ghasi". Its usually served with Kori rotti (thin rice crisps) or steaming white rice. 
While driving from Mangalore to Goa, you can stop by any place for lunch, be it Kundapur, Kumta or Karwar, you will get to taste this curry as part of their "Chicken curry meal" or " Kori rotti meal".
Having lived in Mangalore for several years, I learnt to cook this dish from a friend's mom.

Chicken - 1 kg
Coconut - 1
Dry Red chillies - 5
black pepper corns - 6
Cinnamon stick - 3"
Cloves - 6
Cumin seeds - 2 tsp
Coriander seeds - 2 tsp
Tomato - 1 large
Onion - 1 large
Curry leaves - 1 sprig
Water - 1 cup
Oil/Ghee - 2 tsp
Coriander leaves for garnishing
Method :
Roast grated coconut, red chillies, pepper, cinnamon, cloves, 1 tsp of cumin seeds and coriander seeds.
Now grind these roasted ingredients along with 1 cup of water to form thick smooth paste/gravy.
Now clean and cut chicken into medium pieces. Use chicken along with bones for authentic taste.
Finely chop onion and tomato and keep aside.
Now take a deep pan, add oil, and then cumin and curry leaves.
When they give out a nice aroma, put the tomato and onion pieces and fry till they become very soft and translucent. Then add the ground masala, and the chicken pieces and boil for 20 mins or till chicken is well cooked.
Garnish with coriander leaves.
Enjoy with steaming hot white rice. Or EVEN BETTER - Kori Rotti.  

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