Welcome back to The Weekend Chicken Curry, our monthly journey into the heart of India's most beloved regional dishes. Last month, we looked at the fiery Malvani Kombdi Vade from the Konkan coast. This time, we travel further south along the Arabian Sea to Tulu Nadu in Karnataka, home to another culinary curry icon: the glorious Kori Gassi

Kori Gassi, embodies the spirit of Mangalorean cuisine. Paired with its unique and indispensable partner, the crispy, paper-thin Kori Rotti.

A taste of coastal Karnataka

Rooted in the traditions of the Bunt community, Kori Gassi is a cornerstone of Tulu Nadu celebrations, from weddings to festivals. The word Gassi itself means "curry" in the Tulu language, but the dish is anything but ordinary. A fragrant masala paste is made from coconut roasted to a deep brown, pungent garlic, tangy tamarind and the region's famed Byadagi chillies, which give the ‘Kori Gassi’ a brilliant red colour without overwhelming heat.

What truly sets the experience apart is the Kori Rotti. These are not rotis in the traditional sense, but brittle, sun-dried wafers made from rice flour. The crisp rotti is crushed by hand onto a plate, and the steaming, coconut-rich gassi is generously poured over it. The rotti soaks up the gravy, softening slightly while retaining its crunch.

Mastering the Gassi at home

Crafting an authentic Kori Gassi involves a few key steps, the most important being the preparation of the masala. Roasting the spices and coconut, just the right amount so it unlocks the curry's signature aroma and depth.

The foundation of a great gassi is, of course, the chicken. You need perfectly sized, bone-in pieces that will absorb the coconut-tamarind gravy and enrich it with flavour. This is where Godrej Chicken Curry Cut proves to be the ideal choice for this weekend project.

This packed, pre-cut chicken saves you the crucial time and effort of prep work, allowing you to, once again, focus on the heart of the recipe, the masala! The mix of bone-in and boneless pieces is perfect for creating a gassi, ensuring an authentic result every time.

Authentic Kori Gassi and Kori Rotti

This recipe delivers the classic Mangalorean taste, broken down into simple steps for a rewarding cooking experience.

Yields: 4 servings Prep time: 20 minutes Cook time: 40-45 minutes

Ingredients:

• For the chicken curry:
  • 1 pack (500g) Godrej Chicken Curry Cut
  • 2 medium onions, 1 finely chopped and 1 sliced
  • 1 medium tomato, finely chopped
  • 1/2 tsp mustard seeds
  • A few curry leaves
  • 1 cup thick coconut milk
  • 1/2 cup thin coconut milk (or water)
  • 2 tbsp oil or coconut oil
  • Salt to taste
  • Fresh coriander for garnish
• For the Masala (Roast and Grind):
  • 6-8 dried Byadagi red chillies
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1/4 tsp fenugreek (methi) seeds
  • 4-5 black peppercorns
  • 4-5 cloves of garlic
  • A marble-sized ball of tamarind
  • 1 cup grated fresh coconut
  • 1/2 tsp turmeric powder
  • 1 tsp oil
• For Serving:
  • 1 packet of store-bought Kori Rotti

Method:

Step 1: Prepare the Gassi masala

1. Heat 1 tsp of oil in a pan. One by one, dry roast the Byadagi chillies, coriander seeds, cumin seeds, fenugreek seeds and peppercorns until they release their aroma. Set aside.
2. In the same pan, add the grated coconut and roast on low-medium heat until it turns a deep golden brown. This step is key for the nutty flavour.
3. Let the roasted ingredients cool. Transfer them to a grinder along with the sliced onion, garlic cloves, tamarind and turmeric powder. Add a little water and grind to a very fine, smooth paste.

Step 2: Cook the Kori Gassi

1. Heat oil in a heavy-bottomed pot. Add the mustard seeds and let them splutter. Add the curry leaves and the finely chopped onion. Sauté until the onion turns soft and translucent.
2. Add the chopped tomato and cook until it becomes mushy and oil starts to separate.
3. Add the ground masala paste and sauté for 5-7 minutes, stirring continuously, until the raw smell disappears and the paste is well-cooked.
4. Now, add your Godrej Chicken Curry Cut pieces. Mix thoroughly to ensure each piece is coated in the masala. Sauté for 3-4 minutes.
5. Pour in the thin coconut milk (or water), add salt, and bring the curry to a boil.
6. Cover the pot, reduce the heat, and simmer for 15-20 minutes, or until the chicken is cooked through.
7. Finally, stir in the thick coconut milk. Let the curry simmer gently for another 2-3 minutes. Do not let it boil vigorously after adding the thick milk.

Step 3: Prepare the Rotti and serve

1. Kori Rotti is best served crisp. You can gently heat the wafer-thin sheets on a dry tawa for a few seconds to enhance their crunchiness.
2. To serve, break the Kori Rotti into large pieces and place them on a plate. Pour the hot Kori Gassi generously over the top. Garnish with fresh coriander and serve immediately.

There you have it, a trip to Mangalore on a plate.

Join us next month for another delicious discovery in our Weekend Chicken Curry series. Tried making Kori Gassi? Share your masterpiece with us on Instagram, tagging @VikhroliCucina and using the hashtag #TheWeekendChickenCurry!