Thursday, November 6, 2014

Kori Ghassi (Manglorean Chicken)


Chicken: 200 gm
Garlic (chopped): 3 cloves
Onion (chopped): 1
Tomato (chopped): 1
Coconut milk: 1 tsp.
Tamarind pulp: 1 tsp.
Salt to taste
Curry leaves: a few
Cooking oil: 3 tsp.
Coriander seeds: 1/2 tsp.
Cumin seeds: 1/2 tsp.
Fennel seeds: 1/2 tsp.
Poppy seeds: 1/2 tsp.
Cloves: 2
Cinnamon: 1 inch
Dried red chillis: 2
Grated coconut: 5 tsp.
Mustard seeds: 1 tsp.
Turmeric powder: 1/2 tsp.
Black pepper powder: 1 pinch

  1. Dry roast the spices: coriander, cumin, fennel, poppy seeds, cloves and cinnamon. Keep aside and let it cool. Grind to a fine powder.
  2. Dry roast the coconut and red chillis separately. Keep aside. 
  3. Heat oil and add mustard seeds. Add garlic, chopped onions, turmeric powder and curry leaves. Let fry until the onions start getting brown.
  4. Add the tomatoes and mix well. When they start softening, add salt and black pepper powder. Mix well. 
  5. Add chicken to the pan and mix well. Add the tamarind pulp and the roasted coconut. Mix well and cover for 5 minutes.
  6. Remove cover and add the ground spice powder and coconut milk. Mix well and cover for another 10 minutes. Remove cover, mix and serve hot.

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