Kori Gassi

Name: Kori Gassi (Chicken curry from Karnataka)
Yield: Serves 4
Cuisine: Indian
Ingredients: ½ teaspoon ground turmeric; 2 or 3 cloves garlic; 8 dried red chiles (preferably bedgi chiles), stemmed; 1 blade mace; ¾ cup (150 ml) coconut milk; 1 tablespoon tamarind pulp; 2 tablespoons chopped fresh cilantro; 1 tablespoon fresh garlic paste; 1 teaspoon table salt; 1 (1¾-pound/800-gram) chicken, cut into 1½-inch (4-cm) pieces; 1 tablespoon fresh ginger paste; 2 tablespoons coriander seeds; 2 whole cloves; 3 medium red onions; 3 tablespoons vegetable oil; ⅛-inch (3- to 4-mm) piece nutmeg; 1½ teaspoons fennel seeds; 1-inch (2½-cm) cinnamon stick

Chicken curry from Karnataka

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

The food of the Bunt community in Karnataka offers dishes that use a delicate combination of red chiles, coconut milk, and curry leaves. This kori gassi is their signature dish. Serve it with rice wade.

Ingredients

1 (1¾-pound/800-gram) chicken, cut into 1½-inch (4-cm) pieces
1 tablesp

Asia
India
Karnataka
Main course
Gluten-free

Method

Put the chicken in a large bowl, add the ginger paste, garlic paste, and salt, and stir well. Cover the bowl with plastic wrap and put in the refrigerator to marinate for 1 hour.
Thinly slice 2 of the onions. Place the remaining onion over an open gas flame and roast until the outer skin is charred. Set aside to cool, then remove the charred skin.
Place