๐ 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.
๐ถ๏ธ Spice Level: ๐ถ๏ธ๐ถ๏ธ๐ถ๏ธ Medium
โฑ๏ธ Prep Time: 20 minutes
๐ฒ Cook Time: 30 minutes
๐ฝ๏ธ Serves: 6
๐Calories: ~320 per serving
๐ฅฅ From the Coconut Coast
๐ฟ 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 sameโ
comfort, hospitality, and the unmistakable flavors of home.
โThe aroma of Kori Gassi is often enough to bring everyone to the table.โ
Kori Gassi
(Mangalorean Chicken Curry)
Photo by Stirred By Spice
๐ Ingredients
๐ถ๏ธ For the Masala Paste
1 tsp coconut oil
20 shallots (small onions)
8 garlic cloves
12 Byadagi chillies
1 tsp ghee
ยผ tsp fenugreek seeds
ยพ tsp cumin seeds
1 tsp black peppercorns
2 tbsp coriander seeds
๐ For the Curry
750 g chicken with bone
2 tsp rock salt
ยฝ tsp turmeric powder
10 g tamarind
ยฝ cup hot water
๐ฅฅ 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.
๐ฟ Tempering
1 tsp ghee
2 sticks cinnamon
2 cloves
2 sprigs curry leaves
๐ฝ๏ธ Instructions
Step 1 โ Prepare the Shallots
Heat coconut oil in a pan.
Sautรฉ shallots and garlic for 3โ4 minutes until soft and lightly pink.
Remove and set aside.
Step 2 โ Roast the Chillies
In the same pan, roast the Byadagi chillies for about 30 seconds.
Remove and set aside.
Step 3 โRoast the Spices
Add ghee to the pan.
Roast fenugreek seeds, cumin seeds, coriander seeds, and black peppercorns until fragrant.
Allow to cool.
Step 4 โ Make the Masala Paste
Grind the shallots, garlic, roasted chillies, and spices with 1 cup water until completely smooth.
Step 5 โ Build the Curry
Add chicken, salt, turmeric, masala paste, tamarind pulp, and thin coconut milk to a pressure cooker.
Mix well.
Step 6 โ Pressure Cook
Cook for 5 whistles or approximately 10 minutes on low-medium heat.
Allow the pressure to release naturally.
Step 7 โ Finish with Coconut Milk
Open the cooker and stir in the thick coconut milk.
Simmer gently for 2โ3 minutes.
Do not boil vigorously after adding the thick coconut milk.
Step 8 โ Temper
Heat ghee in a small pan.
Add cinnamon, cloves, and curry leaves.
Allow the leaves to splutter.
Pour over the curry.
Serve hot.
๐งก Curious what tools I use in my everyday kitchen?
You can find my trusted cookware and appliances here โ My Kitchen Resources
๐ท Optional Serving Notes
For the Curious Home Cook
Spices are more than heat or color โ theyโre the quiet backbone of everyday Indian cooking.
Used with care, they bring warmth, balance, and depth to even the simplest meals.
If youโve ever wondered why certain spices are paired together, or how masalas shape flavor without overwhelming it,
Iโve gathered those foundations into a gentle, practical guide.
๐ฌ 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.
๐ Cookโs Wisdom / FAQs
๐ฉโ๐ณCook'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.
๐กHelpful Tips
โจ Use bone-in chicken for a richer curry.
โจ Byadagi chillies provide color and flavor; substitute Kashmiri chillies if needed.
โจ Grind the masala very smooth for the signature texture.
โจ This curry tastes even better after resting for 30 minutes.
โจ A little fenugreek goes a long wayโtoo much can make the curry bitter.
โFAQ
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.
๐ Nutrition (Per Serving โ Approx.)
Calories 320 kcal
Protein 28 g
Carb- 8 g
Fat-18 g
Fiber: 2 g
๐ณ 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.
โข Pressure Cooker / Instant Pot โ Perfect for cooking rice dishes, lentils, and one-pot meals quickly while preserving flavor and texture.
โข High-Speed Blender โ Ideal for chutneys, spice pastes, and smooth gravies that form the base of many Indian recipes.
โข Stainless Steel Kadai โ A versatile pan for sautรฉing spices, simmering curries, and building deep layered flavors.
You can find all my everyday kitchen essentials on my Kitchen Resources page here โ
If Youโd Like to Go Deeper..
Many of the dishes on this page are built on quiet spice knowledge โ
the kind learned slowly, through observation, repetition, and care.
If youโd like a deeper understanding of Indian spices and everyday masalas โ
how to choose them, use them, and build confidence over time โ
you may enjoy the guide Iโve created alongside this kitchen.
Join the Table ๐ฟ
If this felt a little like sitting around a familiar table, youโll feel at home here.
I share simple South Indian meals, seasonal cooking, pantry wisdom and quiet kitchen rhythms โ
straight from my stove to your inbox.
๐ Pull up a chair โ Iโd love to cook with you.
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๐๐ถ๐ The Bottom Line
Kori Gassi is the heart of Mangalorean comfort foodโtender 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 ๐ฟ
๐งก Meet the Heart Behind the Spice
Hi, Iโm Maya Shetty โ cook, storyteller, and spice lover.
Through Stirred By Spice, I share recipes that warm both the kitchen and the heart โ where simple ingredients and warm flavors turn everyday meals into moments of connection.
๐ฌ Iโd Love to Hear From You!
Your words, memories, and reflections mean the world to me.
Share your thoughts using the form below โ I read every message.
Affiliate Disclosure:
Some links on this page are affiliate links. As an Amazon Associate,
I earn from qualifying purchases โat no extra cost to you.
I only recommend tools I personally use and trust in my own kitchen.
ยฉ 2026 Stirred By Spice | Designed with warmth ๐ถ๏ธ & stories.s ๐ช All rights reserved
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