Kori Gassi – Mangalore Chicken Curry

Name: Kori Gassi – Mangalore Chicken Curry
Cuisine: Manglorean
Ingredients: 'MAGGI® coconut milk powder','Water','Chicken','Turmeric powder','Tamarind pulp','Oil','Cinnamon','Cloves','Curry leaves','Coconut oil','Small onions','Garlic','Byadagi chillies','Fenugreek seeds','Black peppercorns','Coriander seeds','Cumin seeds',

Your customers will relish Kori Gassi, an authentic Mangalorean chicken curry made with MAGGI® coconut milk powder and red chilli. Succulent chicken pieces are covered in creamy coconut milk for an unforgettable flavour — trust us, it’s a treat for spice lovers! Enjoy this coastal delicacy with a side of rice or appams.

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Cuisine

Manglorean

Meal Course

Main Course

Delivery Friendly*

Yes

Serves

Ingredients

MAGGI® coconut milk powder

80 g
Water

200 ml
Chicken

200 g
Turmeric powder

½ tsp
Tamarind pulp

10 ml
Oil

2 tbsp
Cinnamon

½ inch
Cloves

3 nos
Curry leaves

8
Coconut oil

2 tbsp
Small onions

20 g
Garlic

4
Byadagi chillies

3
Fenugreek seeds

½ tsp
Black peppercorns

1 tsp
Coriander seeds

1 tsp
Cumin seeds

1 tsp

Prepare Kori Gassi – Mangalore Chicken Curry

Step 1

To make the paste, heat oil in a pan, add all the above ingredients, and sauté well on a low flame.
Step 2

Cool the mixture, add water, and grind to a thick paste consistency.
Step 3

Heat oil in another pan, add cloves, cinnamon, and curry leaves, and add chicken, turmeric powder, and tamarind and sauté well for 2-3 minutes.
Step 4

Add the paste from step 2 along with some water. Bring it to a boil for 4-5 mins.
Step 5

Add MAGGI® coconut milk powder and cook on low flame until the chicken cooks well.

Serving Suggestions:

Serve hot.

*The recipes have been designed with the help of our products to retain the flavour, texture, appearance for the time of delivery (30 – 40 mins from being made to end consumer delivery). Please note that any change in ingredient (type/quantity), method of preparation and the type of packaging used will have an impact on the delivery friendliness of the recipes.