KORI GASSI | delicious chicken recipe

KORI GASSI

     Korri Gassi Recipe: This chicken curry from Karnataka is an equilibrium between spice and rich coconut milk.

               Kori gassi is a spicy chicken curry that takes in fresh spices and is balanced with the sweetness of coconut milk.

ingredients

1. chicken                                    1 kg

2. coconuts for milk                1 ½ No.

3. coconut, grated                       ½ No.

4. red chilies                              18 No.

5. Coriander seeds                    25 Gm

6. Jeera                                       5 Gm

7. peppercorns                            6 No.

8. Ghee                                  For frying 

9. onion, chopped                    100 Gm

10. tsp. Turmeric powder            3 Gm

11. garlic                                  12  Pods

12. Butter                                  15 Gm

13. Salt                                       To taste 

14. Lemon Juice  

method

Pre-planning:

1. Grind 1½ coconuts and toil finely with 2 cups of heated water. Press out the thick coconut milk and keep it to the side. Add 3 cups of hot water to the buildup and take out slim milk. Grind ½ of the coconut

2. Clean and cut chicken and finely slash onions

Arrangement: preparation

1. Broil ½ ground coconuts till light brown. Fry fixings from 4 to 8 in a little ghee. Fry the ½ slashed onions till light brown in ghee. Grind every one of these along with turmeric powder and garlic pieces with a little of the slight coconut milk till exceptionally fine.

2. Eliminate the masala, wash the stone with 2 to 3 cups of water and blend it in with the masala, staying meager coconut milk, cleaned and cut chicken. 1 cleaved onion, 1 tbsp. Margarine, and salt to taste and bubble in a cooker for 5 minutes under tension. Eliminate and add thick coconut milk, lemon squeeze, and heat to the point of boiling, then, at that point, stew for a few moments.

3. Keep 2 tsp. Ghee in a level vessel on the fire. Add slashed onion and fry till brown. Add garam masala powder (lavang, elaichi, and dalchini) and pour the curry over the flavoring, cover and eliminate from fire.

 Present with Roti, Idli, Neer Dosa, appam, or Dosa Rice.

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