Chicken Gassi Mangalorean Chicken Curry Recipes
CHICKEN GASSI (MANGALOREAN CHICKEN CURRY)
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)
Provided by Girl from India
Categories Chicken
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Roast the grated coconut till light brown.
- Keep aside.
- In the same skiller roast the red chillies, coriander, peppercorns, cumin, poppy seeds, bay leaves and the fenugreek seeds in oil.
- Grind together the roasted coconut, garlic, cloves and roasted spice mixture to a fine paste with a little water.
- Marinate the chicken with salt and turmeric for 30 minutes.
- Heat oil.
- Add onions.
- Sauté till a light brown.
- Add the ground masala and cook for 20 minutes.
- Put in 250 ml of water and simmer for 30 minutes.
- Add chicken and cook until done.
- Put in the tamarind pulp.
- Cook a little more and garnish with coriander leaves.
Nutrition Facts : Calories 224.8, Fat 12.5, SaturatedFat 3.4, Cholesterol 57, Sodium 62.2, Carbohydrate 13.5, Fiber 2.7, Sugar 6.5, Protein 16.1
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- Add oil to a small kadhai or wok placed over low heat. Once the oil is hot, slide in dried red byadgi chillies and roast, stirring often, for about 2 minutes. Toss in cinnamon, black mustard seeds, coriander seeds, fenugreek seeds (methi dana), cloves, black peppercorns, and cumin seeds. Roast, stirring, till aromatic. Add turmeric powder, stir, and remove from heat right away. Immediately transfer roasted spices to a plate or bowl; otherwise they will keep cooking in the kadhai.
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