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)"
 
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Ready In:
1hr 45mins
Ingredients:
17
Serves:
8-10
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ingredients

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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.

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Reviews

  1. This dish was easy to make. I was a bit apprehensive about adding the tamarind extract. My husband loved this dish!!!!
     
  2. absolutely fabulous. sensuous and exotic. pleasant and smooth. worth the effort.
     
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RECIPE SUBMITTED BY

<p>Am an avid baker and love cooking too. Live in Mumbai, India.</p>
 
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