Mangalorean Chicken Curry with Tamarind and Coconut Milk

Kori Gassi

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Thick, coconut milk-based curries from Mangalore, in southwestern India are called gassis. They are made tart with tamarind and are spiced with roasted assertive spices like chiles, fenugreek, and peppercorns. This classic curry incorporates poultry, but fish and other meats are also fair game. Two forms of coconut, one as shreds, the other its milk, surprisingly do not over-power the curry, so any of you coconut-phobes out there, go ahead and indulge in this. Mound it over red or wh