🍗 Kori Gassi

(Mangalorean Chicken Curry)

A rich and aromatic Mangalorean chicken curry simmered in coconut milk, Byadagi chillies,

and warming spices from the coastal kitchens of Karnataka.

🌶️ Spice Level: 🌶️🌶️🌶️ Medium
⏱️ Prep Time: 20 minutes
🍲 Cook Time: 30 minutes
🍽️ Serves: 6

📊Calories: ~320 per serving

🥥 From the Coconut Coast

🌿 Introduction

Some recipes are meals.

Others are memories.

Kori Gassi belongs firmly in the second category.

A beloved Mangalorean chicken curry, Kori Gassi combines roasted spices, Byadagi chillies, coconut milk,

and tamarind into a curry that is deeply flavorful without being overwhelmingly spicy.

Served with Neer Dosa, Kori Rotti, or Semige, it is a dish that appears at family gatherings,

celebrations, and countless Sunday lunches across the coast.

Every family has its own version, but the soul of the dish remains the same—

comfort, hospitality, and the unmistakable flavors of home.

“The aroma of Kori Gassi is often enough to bring everyone to the table.”

Kori Gassi

(Mangalorean Chicken Curry)

Snake Gourd Poriyal (Pudalangai Poriyal), a South Indian stir-fry made with finely chopped snake gourd, lentils, curry leaves, and spices, served in a ceramic bowl.

Photo by Stirred By Spice

📝 Ingredients

🌶️ For the Masala Paste

  • 1 tsp coconut oil

  • 20 shallots (small onions)

  • 8 garlic cloves

  • 12 Byadagi chillies

  • 1 tsp ghee

  • ¼ tsp fenugreek seeds

  • ¾ tsp cumin seeds

  • 1 tsp black peppercorns

  • 2 tbsp coriander seeds

🍗 For the Curry

  • 750 g chicken with bone

  • 2 tsp rock salt

  • ½ tsp turmeric powder

  • 10 g tamarind

  • ½ cup hot water

🥥 Coconut Milk

  • 1 cup thick coconut milk (first extract)

  • 2 cups thin coconut milk (second extract)

Shortcut: Use canned coconut milk and dilute with water to achieve the desired consistency.

🌿 Tempering

  • 1 tsp ghee

  • 2 sticks cinnamon

  • 2 cloves

  • 2 sprigs curry leaves

🍽️ Instructions

  • Step 1 — Prepare the Shallots

    Heat coconut oil in a pan.

    Sauté shallots and garlic for 3–4 minutes until soft and lightly pink.

    Remove and set aside.

  • Step 2 — Roast the Chillies

    In the same pan, roast the Byadagi chillies for about 30 seconds.

    Remove and set aside.

  • Step 3 —Roast the Spices

    Add ghee to the pan.

    Roast fenugreek seeds, cumin seeds, coriander seeds, and black peppercorns until fragrant.

    Allow to cool.

  • Step 4 — Make the Masala Paste

    Grind the shallots, garlic, roasted chillies, and spices with 1 cup water until completely smooth.

  • Step 5 — Build the Curry

    Add chicken, salt, turmeric, masala paste, tamarind pulp, and thin coconut milk to a pressure cooker.

    Mix well.

  • Step 6 — Pressure Cook

    Cook for 5 whistles or approximately 10 minutes on low-medium heat.

    Allow the pressure to release naturally.

  • Step 7 — Finish with Coconut Milk

    Open the cooker and stir in the thick coconut milk.

    Simmer gently for 2–3 minutes.

    Do not boil vigorously after adding the thick coconut milk.

  • Step 8 — Temper

    Heat ghee in a small pan.

    Add cinnamon, cloves, and curry leaves.

    Allow the leaves to splutter.

    Pour over the curry.

    Serve hot.


🧡 Curious what tools I use in my everyday kitchen?


You can find my trusted cookware and appliances here → My Kitchen Resources

🍷 Optional Serving Notes

Serve alongside:

🥞 Neer Dosa

🥣 Kori Rotti

🥥 Semige

🧺 Idiyappam

🍚 Steamed Rice

For the Curious Home Cook

Spices are more than heat or color — they’re the quiet backbone of everyday Indian cooking.


Used with care, they bring warmth, balance, and depth to even the simplest meals.

If you’ve ever wondered why certain spices are paired together, or how masalas shape flavor without overwhelming it,

I’ve gathered those foundations into a gentle, practical guide.

💬 Soulful Note

In many Mangalorean homes, Kori Gassi is more than a chicken curry.

It is the dish that appears when family gathers, when celebrations call for something special,

and when hospitality is expressed through food rather than words.

One bowl of Kori Gassi has a way of making a table feel complete.

📚 Cook’s Wisdom / FAQs

👩‍🍳Cook's Wisdom:

  • The deep red color of Kori Gassi comes primarily from Byadagi chillies, which provide beautiful color without excessive heat.

  • For the best flavor, always add thick coconut milk at the end and avoid prolonged boiling.

💡Helpful Tips

✨ Use bone-in chicken for a richer curry.

✨ Byadagi chillies provide color and flavor; substitute Kashmiri chillies if needed.

✨ Grind the masala very smooth for the signature texture.

✨ This curry tastes even better after resting for 30 minutes.

✨ A little fenugreek goes a long way—too much can make the curry bitter.

❓FAQ

  • Can I use canned coconut milk?

    Yes. Dilute canned coconut milk to create the equivalent of first and second extracts.

  • Can I make this without a pressure cooker?

    Absolutely. Simmer on the stovetop until the chicken is tender.

  • What can I serve with Kori Gassi?

    Neer Dosa, Kori Rotti, Semige, Appam, Idiyappam, or steamed rice.

  • Is Kori Gassi very spicy?

    Not necessarily. Byadagi chillies are known more for color than heat.

  • Can I freeze leftovers?

    Yes. Freeze for up to 2 months.

📊 Nutrition (Per Serving — Approx.)

  • Calories 320 kcal

  • Protein 28 g

  • Carb- 8 g

  • Fat-18 g

  • Fiber: 2 g

🍳 Helpful Kitchen Equipment

The right kitchen tools make everyday cooking smoother and more enjoyable. These are the essentials I regularly use in my kitchen for preparing Indian meals with ease.

• Pressure Cooker / Instant Pot – Perfect for cooking rice dishes, lentils, and one-pot meals quickly while preserving flavor and texture.

• High-Speed Blender – Ideal for chutneys, spice pastes, and smooth gravies that form the base of many Indian recipes.

• Stainless Steel Kadai – A versatile pan for sautéing spices, simmering curries, and building deep layered flavors.

You can find all my everyday kitchen essentials on my Kitchen Resources page here →

If You’d Like to Go Deeper..

Many of the dishes on this page are built on quiet spice knowledge —

the kind learned slowly, through observation, repetition, and care.

If you’d like a deeper understanding of Indian spices and everyday masalas —

how to choose them, use them, and build confidence over time —

you may enjoy the guide I’ve created alongside this kitchen.

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🍃🌶🍃 The Bottom Line

Kori Gassi is the heart of Mangalorean comfort food—tender chicken, roasted spices,

creamy coconut milk, and the unmistakable warmth of a coastal family meal.

Looking for more gentle summer meals?

Explore my June Seasonal Produce Guide

for seasonal South Indian cooking inspiration 🌿

🧡 Meet the Heart Behind the Spice

Maya Shetty – Stirred By Spice Author Photo

Hi, I’m Maya Shetty — cook, storyteller, and spice lover.

Through Stirred By Spice, I share recipes that warm both the kitchen and the heart — where simple ingredients and warm flavors turn everyday meals into moments of connection.

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Share your thoughts using the form below — I read every message.

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