Kori Gassi Mangalorean

• Black pepper

  4 g

• Chicken

  curry cut, bone-in

  500 g

• Coconut milk

  200 ml

• Coconut oil

  40 ml

• Coriander seeds

  10 g

• Cumin seeds

  4 g

• Curry leaves

  3 g

• Fenugreek seeds

  1 g

• Freshly grated coconut

  100 g

• Garlic

  15 g

• Ginger

  15 g

• Kashmiri red chili

  8 pc

• Onion

  chopped

  150 g

• Salt

  to taste

• Tamarind pulp

  10 g

• Turmeric powder

  2 g

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Method

1. 1Dry roast grated coconut, Kashmiri chillies, coriander seeds, cumin, peppercorns and fenugreek until fragrant.
2. 2Grind the roasted mix with garlic, ginger and a little tamarind to a smooth paste.
3. 3Heat coconut oil, splutter curry leaves and saute chopped onion until golden.
4. 4Add the chicken with turmeric and salt; cook until it browns.
5. 5Stir in the ground coconut masala and cook a few minutes.
6. 6Add water to cover, then simmer covered until the chicken is tender.
7. 7Pour in the thick coconut milk and warm through without boiling hard.
8. 8Adjust salt and tang, then simmer two minutes.
9. 9Serve hot with a final tempering of curry leaves.