Name: Mangalorean Chicken Gassi
Prep time: 20 min
Cook time: 45 min
Total time: 95 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 g Chicken, curry cut, bone-in; ½ cup Freshly Grated Coconut; 3 Dried Byadagi Chilies, roasted; ¾ tbsp Coriander Seeds, roasted; ½ tsp Cumin Seeds, roasted; ⅛ tsp Fenugreek Seeds, roasted; ¼ tsp Black Peppercorns, roasted; 3 clove Garlic, divided; 1 Onion, sliced, divided; ½ tbsp Tamarind Extract; 1½ tbsp Coconut Oil; ¼ cup Coconut Milk, thick; ¼ tsp Ground Turmeric; ¾ tsp Salt, to taste; ¾ cup Water

1 hr 35 mintotal

1 hr 5 min hands-on30 min hands-off

Prep 20 min · Cook 45 min

Serves: 2
Difficulty: Medium
Spice: Spicy

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Method

In a pan, dry roast the red chillies, coriander seeds, cumin, fenugreek, and peppercorns. Grind them to a smooth paste along with the freshly grated coconut, tamarind extract, a portion of the garlic cloves, and a portion of the sliced onion, adding a splash of water as needed.
Heat the coconut oil in a heavy-bottomed pot. Add the remaining sliced onion and crushed garlic cloves. Sauté until they achieve a deep golden brown hue.
Add the marinated chicken pieces and turmeric powder. Sauté on high heat for 5 minutes until the chicken is well-seared and changes color.
5 min
Add the freshly ground coconut masala paste and salt. Mix thoroughly to ensure the chicken is completely coated.
Pour in water to adjust the gravy's consistency. Cover and simmer for 20-25 minutes until the chicken is exceptionally tender and cooked through.
20–25 min
Reduce the heat to low, stir in the thick coconut milk, and simmer gently for 2 more minutes. Take care not to boil vigorously to prevent the coconut milk from splitting.
Turn off the flame and let the curry rest briefly before serving to allow the complex flavors to meld beautifully.

How to tell it's done

A rich, vibrantly orange, slightly gritty coconut gravy enveloping succulent, deeply spiced chicken.

Getting it right

Tip

Roasting the spices individually ensures they release their essential oils uniformly without burning. Utilizing authentic coconut oil is non-negotiable for capturing the true Mangalorean essence.

What to serve it with

Traditionally served alongside crisp Kori Rotti, soft Neer Dosa, or steaming hot boiled rice.

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Ingredients