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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat coconut oil in an earthen pot. Roast coriander seeds, peppercorns, cinnamon, cardamom, cloves, jeera, and Byadgi chillies until fragrant. Remove and set aside.
In the same pot, roast grated coconut with onion, garlic, turmeric, poppy seeds, cashews, and curry leaves until the coconut is golden.
Grind everything together with tamarind into a semi-thick paste using a wet grinder or mixer.
In the same pot, heat ghee. Sauté chopped onions and curry leaves until the onions are translucent.
Add chicken, the ground masala, salt, and water. Cook until the chicken is tender and the flavors are well combined.
Finish with coconut milk, simmer briefly until the curry is creamy, and switch off the heat.
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For a richer flavor, use freshly grated coconut instead of desiccated coconut.
Adjust the number of Byadgi chillies to control the spice level.
Can I use boneless chicken?
Yes, boneless chicken can be used, but bone-in chicken adds more flavor to the dish.
What can I substitute for Byadgi chillies?
You can use Kashmiri chillies as a substitute for Byadgi chillies.
Is there a substitute for coconut milk?
You can use almond milk or cashew milk, but the flavor will be different.
Can I make this dish ahead of time?
Yes, Kori Gassi can be made a day in advance and the flavors will develop further.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
