×
Home Companies Industry Politics Money Opinion LoungeMultimedia Science Education Sports TechnologyConsumerSpecialsMint on Sunday
×

Cooking with Lounge | Kori Gassi

Cooking with Lounge | Kori Gassi
Comment E-mail Print Share
First Published: Sun, Oct 30 2011. 08 56 PM IST

Updated: Sun, Oct 30 2011. 08 56 PM IST
Saranya Hegde, author of ‘Mangalorean Cuisine’, shows us how to make a traditional chicken curry with coconut milk.
Kori Gassi
Serves 2
Ingredients
400g boneless chicken
1/2 coconut, grated
20-25 dried red chillies
15g coriander seeds
5g peppercorns
10g cumin (jeera) seeds
100g onions, chopped
20ml tamarind pulp
5g turmeric powder
3g fenugreek (methi) seeds
5g garlic
Salt to taste
75ml ghee (clarified butter)
Juice of 1/2 lemon
100ml thick coconut milk
Garam masala powder (5g cloves and 5g cinnamon)
Method
Marinate the chicken with salt and turmeric and keep aside.
Roast the red chillies, coriander, fenugreek, cumin seeds and peppercorns with a little ghee for 3-5 minutes. Add the grated coconut and garlic, and roast for 5 more minutes. Add the turmeric powder and make a fine paste.
Heat half the ghee in a handi and add the masala paste. Put in the chicken and sauté well for 10-12 minutes. Add 100ml water, cover and simmer.
Meanwhile, in a pan, heat the remaining ghee, sauté onions until brown and add the garam masala powder. Then add this to the chicken and continue to simmer for 20 minutes. Add the tamarind pulp and lemon juice. Finally, finish with thick coconut milk and adjust the seasoning. Temper cumin seeds in desi ghee and add to the curry. Serve hot with Neer Dosa or Kori Roti.
pavitra.j@livemint.com
Comment E-mail Print Share
First Published: Sun, Oct 30 2011. 08 56 PM IST