Chicken Gassi (Mangalorean Chicken Curry)
I have my roots in Southern India and there is a lot of coconut used in South Indian cooking. The curries there are served with simple steamed rice or Rice crispies. My husband is East + Anglo Indian and does not like coconut based curries too much. So I relish these curries only at my mum's place or cook them for parties that we throw (a novelty for my husband's family and our friends)
MAKE IT SHINE! ADD YOUR PHOTO
2
People talking
INGREDIENTS
Nutrition- 1kg chicken
- 1
- 5 -6whole red chilies (use Kashmir chillies if possible for the best colour and they are not too spicy too. I use a mix of)
- 1tablespoon coriander seed
- 1tablespoon poppy seed
- 1teaspoon peppercorn
- 3 -4
- 1⁄4teaspoon fenugreek seeds
- 2
- 1teaspoon cumin seed
- 1 -2tablespoon refined oil
- 50
- 1⁄2teaspoon turmeric powder
- 6cloves garlic
- 250ml water
-
Advertisement
DIRECTIONS
- Roast the grated coconut till light brown.
- Keep aside.
- In the same skiller roast the red chillies, coriander, peppercorns, cumin, poppy seeds, bay leaves and the fenugreek seeds in oil.
- Grind together the roasted coconut, garlic, cloves and roasted spice mixture to a fine paste with a little water.
- Marinate the chicken with salt and turmeric for 30 minutes.
- Heat oil.
- Add onions.
- Sauté till a light brown.
- Add the ground masala and cook for 20 minutes.
- Put in 250 ml of water and simmer for 30 minutes.
- Add chicken and cook until done.
- Put in the tamarind pulp.
- Cook a little more and garnish with coriander leaves.
Advertisement