Chicken Gassi Mangalorean Chicken Curry
Experience the rich and robust flavors of the coastal city of Mangalore with this Chicken Gassi, a traditional Mangalorean chicken curry that’s a true showstopper! Made with tender chicken simmered in a luscious, aromatic coconut-based masala paste, this dish is a celebration of bold spices like roasted coriander, cumin, fenugreek, and peppercorns, balanced by the tanginess of tamarind pulp. Infused with the tropical essence of coconut oil and the unmistakable aroma of curry leaves, this curry offers an authentic taste of South Indian cuisine. Serve it steaming hot with fluffy white rice or soft neer dosa to soak up every drop of this velvety goodness. Perfect for family dinners or festive occasions, Chicken Gassi is a hearty, gluten-free dish that brings the spirit of Mangalorean coastal cooking straight to your table.
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Recipe Information
Ingredients
- 1 kg Chicken (bone-in or boneless, cut into medium pieces)
- 1 cup Grated coconut (fresh or frozen)
- 8 pieces Dry red chilies
- 2 tablespoons Coriander seeds
- 1 teaspoon Cumin seeds
- 1 teaspoon Fenugreek seeds (methi)
- 1 teaspoon Mustard seeds
- 1 teaspoon Black peppercorns
- 0.5 teaspoon Turmeric powder
- 2 tablespoons Tamarind pulp
- 2 medium Onions (finely chopped)
- 6 pieces Garlic cloves
- 1 inch piece Ginger (grated)
- 10 pieces Curry leaves
- 3 tablespoons Coconut oil (or any cooking oil)
- 1 to taste Salt
- 2 cups Water
Instructions
1. Heat 1 tablespoon of coconut oil in a pan and roast dry red chilies, coriander seeds, cumin seeds, fenugreek seeds, mustard seeds, and black peppercorns until they are fragrant. Set aside to cool.
2. Combine the roasted spices with grated coconut in a blender. Add a little water and blend into a smooth paste. This is your masala paste.
3. Heat the remaining 2 tablespoons of coconut oil in a deep pot or kadai. Add chopped onions and sauté until golden brown.
4. Add garlic, ginger, and curry leaves to the pot, and sauté until the aroma develops.
5. Add the chicken pieces to the pot and cook on medium heat for 5-7 minutes, stirring occasionally, until they begin to lightly brown.
6. Stir in the masala paste and sprinkle in the turmeric powder. Mix everything well.
7. Add 2 cups of water to the pot, stir, and bring the curry to a boil. Reduce the heat to low and let the chicken simmer for 20-25 minutes, or until cooked through.
8. Add tamarind pulp and salt to taste. Stir well and let it cook for another 5 minutes.
9. Remove from heat and garnish with extra curry leaves if desired. Serve hot with steamed rice or neer dosa.
Nutrition Facts
Calories |
651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 691 mg | 30% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 9.1 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 107 mg | 8% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 897 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
