If you’re looking for a new culinary adventure, you must try Kori Gassi, a traditional Mangalorean chicken curry that is full of flavour and spices.
Let me take you to Mangalore, a city perched on the edge of the Arabian Sea, where the air smells of salt, coconut, and the promise of a good meal. Here, the cuisine is as vibrant as the culture—a melting pot of Tuluva traditions, Portuguese influences, and British colonial flair. And at the heart of it all is Kori Gassi, a fiery, coconut-laden chicken curry that’s as bold and unapologetic as the coastal city it calls home.
The Story of Kori Gassi: A Coastal Legacy
Kori Gassi isn’t just a dish; it’s a story. A story of fishermen hauling in their catch, of grandmothers grinding fresh coconut and spices on stone mortars, and of families gathering around steaming plates of curry after a long day. It’s a dish that speaks of Mangalore’s history, its resilience, and its love affair with flavour.
For me, Kori Gassi is more than just a recipe—it’s a memory. I first tasted it in a tiny, hole-in-the-wall eatery in Bangalore, a city that’s become a culinary crossroads for Karnataka’s diverse flavours. The curry arrived in a clay pot, its rich, reddish-brown gravy glistening under the light. One bite, and I was hooked. The creaminess of the coconut, the tang of tamarind, and the heat of the spices came together in a symphony that left me craving more.
The Anatomy of Kori Gassi: A Symphony of Flavors
At its core, Kori Gassi is a masterclass in balance. The dish relies on a few key ingredients—fresh coconut, fiery red chillies, and tangy tamarind—to create a flavour profile that’s both complex and comforting. The spices, roasted and ground into a fine paste, add depth and warmth, while the chicken, simmered to perfection, soaks up all the goodness.
What makes Kori Gassi truly special is its versatility. It’s rich enough to feel indulgent yet light enough to enjoy on a warm evening. And while it might seem intimidating to make, it’s surprisingly approachable—especially when you break it down step by step.
How to Make Kori Gassi: A Step-by-Step Guide
Here’s my take on this Mangalorean classic, a recipe that’s as rewarding to make as it is to eat.
Ingredients
- 1 kg boneless chicken, cut into cubes
- 1 tsp turmeric powder
- 3 cloves garlic
- 3 onions, chopped
- 2 tbsp vegetable oil (or coconut oil for an authentic touch)
- 5 dry red chillies
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- ½ tsp fenugreek seeds
- 2 tsp black peppercorns
- 2 tbsp tamarind pulp
- Salt to taste
- Fresh coriander leaves, for garnish
Instructions
- Marinate the Chicken
Start by marinating the chicken with salt and turmeric powder. Let it sit while you prep the spices—it’s like giving the chicken a little spa treatment. - Roast the Spices
Heat oil in a pan and add cumin seeds, coriander seeds, dry red chillies, peppercorns, and fenugreek seeds. Roast them until they turn brown and release their aroma. This is where the magic begins. - Blend the Spice Paste
Let the roasted spices cool, then blend them into a fine paste with fresh coconut and garlic. If you don’t have a blender, now’s the time to borrow one from a neighbour. - Caramelize the Onions
In the same pan, sweat the onions until they’re soft and slightly caramelized. This step adds a touch of sweetness to balance the heat. - Build the Curry
Add the spice paste to the pan, along with salt and turmeric powder. Stir for 5 minutes, then pour in 2 cups of water and let it boil. The sauce should thicken and turn into a rich, aromatic gravy. - Cook the Chicken
In a separate pan, lightly brown the chicken in oil. This step is optional, but it adds a nice depth of flavour. Add the chicken to the sauce and let it simmer until the chicken is cooked through and the flavours have melded together. - Finish with Tamarind
Stir in the tamarind pulp for that tangy kick, and let it simmer for a few more minutes. Taste as you go—this is your chance to play chef and adjust the seasoning. - Garnish and Serve
Garnish with fresh coriander leaves and serve hot with steamed rice or roti. Because let’s be honest, carbs are the ultimate sidekick.
A Dish for Every Table
Kori Gassi’s enduring appeal lies in its ability to transport you to the coastal shores of Mangalore with just one bite. It’s a dish that’s rich in flavour and history, yet simple enough to make on a weeknight.
For those who love a little heat, you can amp up the chillies. For a milder version, reduce the spice level and let the coconut shine. And if you’re feeling adventurous, try adding a splash of coconut milk for extra creaminess.
A Taste of the Coast, Wherever You Are
Kori Gassi is more than just a curry; it’s a journey. A journey to the Arabian Sea, where the waves crash against the shore and the air is thick with the scent of spices. It’s a dish that reminds us of the power of food to connect, to comfort, and to inspire.
So, the next time you’re in the mood for something bold, something fiery, something unforgettable, give Kori Gassi a try. Just don’t blame me if you start dreaming of the coast.
Pro Tip: For an authentic touch, use fresh coconut and grind the spices at home. And don’t skip the tamarind—it’s the secret to that tangy, addictive flavour.
