Monday, September 19, 2011

Chicken/Kori Ghassi

Source: Konkan Cookbook by Sanjeev Kapoor

For the marination:
  • 1 kilo chicken, cleaned and cut into small pieces
  • 1 and a half tbsps lemon juice
  • 1 and a half tbsps ginger garlic paste
  • 1/2 tsp turmeric powder
  • Salt to taste
To grind:
  • 1 and a half cups scraped coconut(I used a cup of desiccated coconut)
  • 1 and a half tbsps coriander seeds
  • 15 peppercorns
  • 1/2 tsp Fenugreek seeds(methi)
  • 1 and a half tsps cumin seeds
  • 10 whole bedgi red chillies deseeded(I do not deseed)
  • 3 tbsps oil
  • 3 medium sized onions finely chopped(to use half of this for grinding)
To season:
  • 1/2 tsp mustard seeds
  • 10 curry leaves(I didn't have any)
  • 8 garlic cloves finely chopped
For the gravy:
  • 1 and a half tbsps tamarind pulp
  • 3/4 cup coconut milk

  1. Marinate chicken with the marinade ingredients for an hour.
  2. Dry roast scraped coconut to a light brown color. Lightly sauté coriander, fenugreek, cumin seeds, peppercorns, and whole red chillies in 2 teaspoons of oil. Grind these along with roasted scraped coconut and half the chopped onions to a fine paste using a little water if required.
  3. Heat remaining oil in a vessel. Add mustard seeds and curry leaves. When the seeds begin to crackle, add chopped garlic and onion and sauté for 5 minutes on low heat.
  4. Add ground masala and sauté for 5 minutes till a nice aroma is given out.
  5. Add marinated chicken. Stir well and add one cup of water. Adjust salt. Cover and cook till chicken is well cooked. 
  6. Add tamarind pulp and stir well. Add coconut milk and remove from heat just when it comes to a boil.
  7. Serve hot with Mangalore roti or with Deutsch brötchen(bun) as I have done...:)