Kori Gassi (Mangalorean Chicken and Roasted Coconut Curry)
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Ingredients
- 600 g chicken thigh fillets, diced
- 60 g desiccated coconut
- 5 dried red chillies
- 1 tbsp ground coriander
- 2 onion, finely sliced
- 1 tbsp tamarind paste
- 15 g fresh ginger
- 4 garlic cloves
- 10 curry leaves
- 2 tbsp coconut oil
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 387 kcal
- Protein
- 32 g
- Carbohydrate
- 10.9 g
- of which sugars
- 6.7 g
- Fat
- 23.4 g
- of which saturates
- 15.5 g
- Fibre
- 4.5 g
- Salt
- 0.35 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Dry-roast the desiccated coconut, dried red chillies and ground coriander for 3-4 minutes until deep golden, then blitz with a splash of water to a smooth paste.
- 2
Heat the coconut oil in a large pan, add the sliced onion and fry for 8 minutes until golden.
- 3
Add the garlic, ginger and curry leaves, and fry for 2 minutes.
- 4
Add the diced chicken and ground turmeric, and cook for 8 minutes, stirring, until sealed with no pink remaining.
- 5
Stir in the roasted coconut paste, tamarind paste and 200ml water, cover and simmer for 15 minutes until the chicken is cooked through and the sauce has thickened.
- 6
Serve hot with rice.
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