Kori Gassi

06/12/2023

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Kori Gassi

For Gassi Masala

2 teaspoons oil 

6 dried Byadgi dried chillies

1 inch cinnamon

1/8 teaspoon black mustard seeds 

2 teaspoons coriander seeds 

1⁄4 teaspoon fenugreek seeds 

3 black peppercorns

1⁄4 teaspoon cumin seeds

1⁄4 teaspoon turmeric powder

60 grams grated coconut, (about 1 cup) roasted till light golden in colour 

5 garlic cloves, peeled and chopped, add to roasted coconut 

2 tablespoons oil 

100 grams chopped onions,

250 ml thin coconut milk, 2nd press (about 1 cup), divided use 

500 grams chicken thighs

salt to taste 

120 ml thick coconut milk, 1st press (about ½ cup) 

Procedure

1. Add oil and heat in a small kadhai slide in dried red byadgi chillies and roast, stirring often, for about 2 minutes. Toss in cinnamon, black mustard seeds, coriander seeds, fenugreek seeds, cloves, black peppercorns, and cumin seeds. Roast, stirring, till aromatic. Add turmeric powder, stir, and remove from heat right away.
    

2. Make kori gassi masala paste: Once the roasted spices have cooled, place them in a grinder. Add roasted coconut mixed with chopped garlic to the grinder, grind to a fine paste, adding 1 tablespoon water if needed.
    

3. Place a kadhai or wok on high heat and pour in oil, add onion and sauté till golden brown, about 6 to 8 minutes. Add rkori gassi masala paste and stir vigorously. 

4. Slide in chicken, mix well to coat with the masala, and sauté for a couple of minutes.
    

5. Reduce heat to medium, then add the remaining thin coconut milk, 120 ml water, and salt. Cook, stirring occasionally, till the chicken is cooked through and the curry has reduced and thickened, Pour in thick coconut milk (2nd press) and add curry leaves. Stir well and simmer on low heat for just 2 minutes.
    

Remove kori gassi from heat and transfer to a serving bowl.

Beverage: 

Guava Mary

Ingredients

• 105 ml tomato juice

• 15 ml lemon juice

• 1 dash Worcestershire sauce

• 2 dashes of Tabasco sauce (depends on spice level)

• 1 teaspoon celery salt

• Freshly ground black pepper

• 1 stalk celery, for garnish

• 1 green chilli, for garnish

Procedure

1. Pour the tomato juice and lemon juice into a cocktail shaker filled with ice cubes.

2. Add the Worcestershire sauce, celery salt, pepper, and tabasco sauce to taste.

3. Mix well all the ingredients and rim the serving glass with salt and red chilly power

4. Pour the drink over ice in serving glass and garnish with the celery stalk or slit green chilli . Serve and enjoy!