Description
A highly rich and aromatic chicken curry from Mangalore, featuring roasted ground coconut, various spices, and tamarind acidity.
Restaurants serving Chicken Gassi
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Chicken
- Coconut fine
- Tamarind
- Onion
- Red chili
- Coriander
- Cumin
- Fennel
- Black pepper
- Fenugreek
- Mustard seeds
- Turmeric
- Curry leaves
- Salt
- Oil
Instructions
- Dry-roast coconut fine, red chili, coriander, cumin, fennel, black pepper, and methi until brown; grind into a paste.
- Heat oil in a pot, fry mustard seeds, curry leaves, and onions; add chicken and sear.
- Add spice paste and tamarind juice; simmer slowly until meat is tender and oil floats on the sauce.
Learn more Spice, substitutes, tips
Key spices
Intense roasted coconut aroma and tamarind acidity
Substitutes at Japanese supermarkets
Pork (matches the rich Gassi sauce very well)
Pairing
Neer Dosa、Kori Rotti(dried rice wafers)
Trivia
[Hardcore] 'Gassi' means curry in the Mangalorean dialect. Unlike Kerala style using raw coconut, the identity of this dish is the heavy richness and brown color born from roasting coconut almost to the point of burning.
Eating tips & etiquette
[Unique Eating] Pour the curry over crispy rice wafers (Kori Rotti) and eat them once they absorb the sauce and turn soft—the authentic style!
Allergen
Chicken