Chicken Gassi (Mangalorean Chicken Curry) |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 10 |
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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) Ingredients:
1 kg chicken |
1 coconut, grated |
5 -6 whole red chilies (use kashmir chillies if possible for the best colour and they are not too spicy too. i use a mix of) |
1 tablespoon coriander seed |
1 tablespoon poppy seed |
1 teaspoon peppercorn |
3 -4 cloves |
2 bay leaves |
1/4 teaspoon fenugreek seeds |
2 onions, sliced |
1 teaspoon cumin seed |
1 -2 tablespoon refined oil |
50 g tamarind pulp (or to taste) |
1/2 teaspoon turmeric powder |
6 cloves garlic |
250 ml water |
chopped coriander leaves (to garnish) |
Directions:
1. Roast the grated coconut till light brown.
2. Keep aside.
3. In the same skiller roast the red chillies, coriander, peppercorns, cumin, poppy seeds, bay leaves and the fenugreek seeds in oil.
4. Grind together the roasted coconut, garlic, cloves and roasted spice mixture to a fine paste with a little water.
5. Marinate the chicken with salt and turmeric for 30 minutes.
6. Heat oil.
7. Add onions.
8. Sauté till a light brown.
9. Add the ground masala and cook for 20 minutes.
10. Put in 250 ml of water and simmer for 30 minutes.
11. Add chicken and cook until done.
12. Put in the tamarind pulp.
13. Cook a little more and garnish with coriander leaves.
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