Every month, we're going to bring you a decadently delicious recipe from the kitchens of The Holy Pundit, straight to your table and all prepared by you! This month, we're kicking off with a mouthwatering taste sensation 'Kori Ghassi'.

Let us know how you get on! #holypunditrecipes
Dish Name: Kori Ghassi
To serve: 4
Preperation Time: 45 Minutes

Mangalorean Chicken Curry
“Kori” is chicken and “Ghassi” is curry. This dish comes from the coastal region of Mangalore in India.

Ingredients
For Kori Ghassi Masala Paste:
1 Teaspoon Coconut Oil
10 Round Shallots
8-10 Cloves Garlic
1 Teaspoon Ghee
1/4 Teaspoon Fenugreek Seeds (anymore will make the curry bitter)
3/4 Teaspoon Cumin Seeds
1 Teaspoon Black Peppercorn
2 Tablespoon Coriander Seeds
4 Kashmiri dry Chillies

For Curry:
1 Kg Chicken pieces with Bone
500 gm Chopped White Onion
2 Teaspoon Rocksalt
2 Tablespoon Garlic
1 Teaspoon Turmeric
10 gm Tamarind Paste
1 cup Coconut Milk
1 Teaspoon Ghee
2 Dry Whole Chillies
2 Stick Cinnamon
1 Teaspoon Mustard Seed
2 Cloves
2 Sprigs Curry Leaves
1/2 Cup Water



Preparation

Marinate the chicken with rocksalt and turmeric powder and leave aside for 30 minutes.

Kori Ghassi Paste
• Heat Oil in a Pan and sauté shallots & garlic until soft. Remove from pan and set aside.
• Same pan add dry chillies, fenugreek seed, cumin seed, coriander seeds and black pepper corns.
• Add ghee at the end.
• Grind all the ingredients together to make a paste when cool down.


Curry
• Add oil in a thick button pan.
• When Oil is hot add all the spices like cloves, cinnamon stick, mustard seeds, dry chillies and curry leaves.
• Add the onions.
• When a nice aroma builds up then add chopped garlic.
• Simmer until both garlic and onions become golden brown.
• Add the marinated chicken pieces and water.
• Now add the kori ghassi paste and tamarind.
• Cook until chicken is nearly cooked.
• Now add coconut milk cover the pan and simmer for another 15 minutes.
• At the end add chopped fresh coriander on top and serve it with hot basmati rice or naan bread.

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