I thought kori gassi and kori rotti were two different recipes until we visited mangalore and got to taste it. Kori Gassi is chicken gravy and kori rotti is rice roti served along with the gravy.
I absolutely loved the blend of spices used in mangalorean cuisine the masalas paste recipes magalorean's prepare are versatile can be used in gravies or stir fries. Kori Gassi can be served with naan, rotti's or dosa.
1 Kilo Chicken Curry Cut
1 Large Onion Chopped
4 Green Chilies Slit
2 Sprigs Curry Leaves
1 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1/2 Tsp Turmeric
1 Cup Coconut Milk
6 Tbsp Chicken Ghee Roast Masala Paste
2 Tbsp Oil
1 Tbsp Ghee
1 Packet Kori Rotti
Salt as per taste
Kori Rotti is available across India and Abroad its premade rotti which is like papad here is the link to the online store which sells them http://www.ooruda.com if you still cannot find these rotti you can serve the gravy with layer paratha, rawa rotti or akki roti...
How to prepare Rawa rotti video...
How to Prepare Layer Parrotta Video...
How to prepare Akki Rotti Video...
Ghee and Gravy Roast Masala Paste:
10 Kashmiri Chilies
10 Guntur Chilies
1 Inch Stick Cinnamon
1 Tbsp Pepper corns
1/2 Tsp Mustard seeds
1/2 Tsp Fenugreek Seeds
1 Tbsp Fennel Seeds
1 Tsp Cumin Seeds
2 Strands Mace
4 Pods Cardamom
Small Lime Size Tamarind
Method: Stored in a sealed jar refrigerated, masala paste will stay fresh for up to a months time. Add all the ingredients given in the masala list to 2 cups boiling water cook until the water has evaporated and the chilies swell up to double the size. Add to a mixer jar and a splash of water to grind masala into a smooth paste..
Wash the chicken thoroughly drain the excess water using a colander reserve.
Heat a heavy bottom pot on medium flame add ghee and oil.
Once the oil and ghee is hot add curry leaves, chopped onion and slit green chilies fry until the onion turn light pink in color.
Add chilly powder, coriander powder an turmeric powder to the onion and fry till raw flavor has gone.
Add the chicken to the onion masala fry a bit.
Add a dash of salt and 1/2 cup water to the chicken stir and cook the chicken for 5 minutes or until its half done...
Once the chicken is half done add 6 tbsp of masala paste stir and add 2 1/2 cup water check for salt add if needed cover and cook the chicken until well done.
Add coconut milk to the chicken gravy check for salt again add if needed bring to a boil allow to boil until the raw flavor from coconut milk has gone stir garnish with chopped coriander and lime juice serve hot alon with rotti...
Crumble hand full of rotti in a plate top with piping hot gravy eat along with chicken...Enjoy...:)