"Kori Ghassi/Chicken Rasa/Chicken Curry" ... A Delicious~Scrumptious chicken curry from the famous city of Mangalore from Karnataka State, my hometown ... I love to relish with crisp rice sundried roti sheets (kori roti) or panpolo (neer dosa) or with our famous Mumbai Pav ... Yummilicious .....
** Kori means chicken in Tulu a Bunt community language spoken by many people in and around Mangalore City, South Kanara District, Karnataka State which is my home town. I have grown up relishing this curry from my neighbor home who were Shetty's and aunty was an awesome chef who churned out delicious dishes, cookies, cakes and ice cream. Oh, how I miss them and those beautiful day. I have really nostalgic memories of those gone by days, those indeed were the best days of my life that will never come back. Growing up watching aunty in her kitchen with all those electric kitchen tools were a joy for me and I did help her a lot, that is where I guess my interest got aroused to learn baking etc. Coming to chicken curries there is no one, at least to my knowledge who prepare them better than Shetty's and they are the best in this field having their own traditional curries that I was fortunate to grow up relishing. This ghassi is a common chicken curry from their community that is loved by most of the people and all those who taste it too.
** I myself have prepared many curries in many different ways before too, each one with a minute difference. When my dear friend Ashwini posted her version, that was slightly different in my food group "Konkani Delicacies", I wanted to try it out and I must say it turned out wonderful. The only changes I made in her recipe was instead of adding haldi /turmeric powder I added fresh turmeric root/ amba haldi/ mango haldi that is in season now. I also added a ball of butter at the end and a small pinch of tamarind/chinchama as the tomatoes we get in Mumbai are not sour like the ones we get in Mangalore town. Though I would have loved to relish this dish with panpolo/ neer dosa due to lack of time we relished it with our very own Mumbai Pav/ Bread and it was also a fantastic combo. But I have kept some curry aside and will prepare the dosa and relish the same tomorrow for sure. Special thanks to Ashwini Kamath for this recipe. Ashwini has a food blog of her own "cookwithashu. wordpress .com" and is a lovely chef with many delicious recipes to her credit.
** Here is the Recipe for "Kori Ghassi/ Chicken Rasa/ Chicken Curry" … My Style
** Ingredients :
Chicken/Kombdi : 1 kg.
Mustard Seeds/Sasam/Rai : 1 tsp
Curry Leaves/Kadipatta/Karbevu : 8-10 fresh leaves
Ginger-Garlic Paste/Adrak-Losun Pate : 1 tbsp
Garlic/Losun/Lehsun : 3-4 crushed ones
Onion/Piyavu/Kanda : 1 large sized chopped fine.
Tomato : One large sized cut into small pieces.
Turmeric Powder/Haldi Powder : a pinch
Salt to taste/Namak swad anusar
Coriander Leaves/Kothimbir pallo : ½ cup finely chopped.
Coconut Milk/Nariyal ka Doodh/Narla Rosu : 1 cup thick and 1 cup thin.
Ghee/Toop : 2 tblsp
Oil/Tel : 2 tblsp
Butter/Loni : one small lemon sized ball.
** For making of masala powder 1 :
Cinnamon/ Tike Saal : 1 inch piece
Cloves/ Lavang : 4
Green Cardamom/Ellaichi/Yellu : 3 pods
Fennel Seeds/Bdisep/Saunf : ½ tsp
Fenugreek Seeds/Methi Seeds : ¼ tsp
Mustard Seeds/Rai/Sasam : ¼ tsp
Kus Kus/Cus Cus/Poppy Seeds : 1 tsp
Black Pepper Corn/Mire/Miri : 8-10
Coriander Seeds/Kothimbir/Dhania : 2tblsp
Kashmiri Red Chilly/Kumte Mirsang/Bydgi Mirchi : 8-10 (+/- depending on individual taste)
OR
Kashmiri Red Chilly Powder : 3-4 tbsp (I have added powder)
Carom Seeds/Ajwain/Vonvo : 2 pinches
** To be Fried for the Masala 2 :
Onion/Piyavu/Kanda : 1 medium chopped into small pieces.
Garlic/Losun/Lehsun : 7-8 peeled and chopped
Fresh Turmeric Root/Amba Haldi/ Mango Haldi : 2 inch piece chopped fine
OR
Turmeric Powder/Haldi Pitti : ¼ tsp
Coconut/Soyi/Nariyal : 2 cups grated fine
Tamarind/Chinchama/Imly : a pinch.
Oil/Tel : 2-3 tbsp
** Clean and wash the chicken well in plenty of water. Cut them into medium sized pieces. Apply a little bit of haldi powder and salt and mix all over and keep it aside covered.
** In a thick bottomed kadai add in all the ingredients under “For making of masala powder 1” except carom/ajwain seeds and roast well till you get a good flavor on medium flame. Remove and mix in the carom seeds and then put it a mixer grinder and grind to a very fine powder. Do not add water. Remove and keep this ready aside.
** Note : You can also replace kashmiri chilly powder in place of whole red chillies if it is convenient to you. I have added on the powder as I prepare the same in bulk during summer month and store. When using chilly powder, add it once all the other ingredients are roasted, fry just for half a minute and remove from fire, then add the carom seeds.
** Note : The same powder can also be used for making of the famous Mangalorean Chicken Sukka another delicacy from down south Kanara which is very famous and has gained a popularity of its own.
** In the same Kadai add in oil, when hot add in the finely chopped garlic and fry for a minute then add in the onion and fry till it turns light brown/golden, immediately add in the amba haldi chopped fine if using and continue frying for a minute, then add in the coconut and fry till the coconut turns light brown in color. If using haldi powder add now, if you have added fresh turmeric roots, do not add the powder. Remove from fire, add the tamarind and keep it aside.
** In a mixer grinder add in the fried in oil above ingredients along with the tamarind and grind to a very smooth paste. When half done add in the fried and powdered masala powder too and grind both together with some water till you get a very fine paste. The ground paste should be fine and not too thin, so be careful with addition of water. Remove and keep it aside ready.
** In a thick bottomed pan add in the ghee and the oil and when hot, lower the heat and add in the mustard seeds, when they begin to splutter add in the curry leaves breaking them roughly with hands, fry well and then add chopped garlic garlic, when it turns slightly in colour add in the finely chopped onion and fry till golden.
** Add the ginger garlic paste and continue frying for a minute, then add in half of the chopped coriander leaves and the chopped tomatoes, chicken pieces kept ready, mix well, close lid and cook on medium heat, add water if necessary. Once the chicken is 3/4 th cooked add salt to taste, ground masala paste along with the thin coconut milk extract and mix well.
** Cook on low heat with closed lid when it starts boiling, check if the chicken is cooked and done, if done add in the thick coconut milk, give a boil, check for salt and spice, (if necessary do add), garnish with coriander leaves and top with butter and remove from fire. Cover and keep it aside for about 30 minutes for the flavour to get seeped in properly and it is ready.
** Tempering/Seasoning/Tadka is Optional : You can give a tempering of curry leaves, browned onions in oil, once the curry is done. It adds on more flavor to the curry. I have not done, you may do so if desired.
** Note : You can take out some of the gravy and add on some thin coconut milk or water and give it a thinner texture and serve it with panpolo or kori rotti too, tastes great. You can also leave out addition of coconut milk to the curry while preparing and make it into a dry curry form which is called Chicken sukka. It tastes awesome when served with roti/naan/parathas.
** "Kori Ghassi/ Chicken Rasa/ Chicken Curry" is done and ready to be served. Tastes best when served hot with mildly spiced rice/dosa/panpolo/neer dosa/puav etc. But traditionally this is served and does also taste best when served with Kori Rotti which are actually thin sheets of sun dried rice flakes that are easily available I southern stores. In Mumbai we get them in Mangalore Stores that are in plenty mostly near the station areas. I have included the same in other chicken recipe and you can have a look at the same by choosing to go through the link given at the bottom of this recipe.
** Do try out this delicious curry and enjoy with your family and friends. The recipe is a little bit laborious I do understand but the final result is awesome and I am sure when you see the content look in the faces of your loved ones you will find it worth the toil. Again, you can cut some time on the day of preparation, by preparing the masala powder the previous day too. Just finish off roasting, powder it and put it in an air tight container. Isn’t that a relief, next day from the load of work, trust me it works fine, I did it.
** Given below is the common link to all the "Chicken Recipes" posted in my blog, do go through the link and choose that you would love to cook and relish with family and friends, there are plenty of choices. …
** The chicken curry link given below includes "Kori Rotti" picture, you can check that out for reference to know what kori rotti is ….
** If you are new to the preparation method of “Coconut Milk”, check out the link given below for the method of the same ….
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 23 K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" Thank You.
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