To start making the Kori Gassi Recipe, wash and cleanthe hen items properly.
In a mixing bowl, mix the hen items together with salt , combine properly and put aside for quarter-hour.
Soak the tamarind ball in a bowl of scorching water for 10 minutes.
In a heavy backside pan, add 1 teaspoon ghee on low flame. Roast coriander seeds, cumin seeds, fenugreek seeds, dried pink chillies, pepper corns one after the other till aromatic. Watch out to roast on a low flame in order to not burn the spices. As soon as roasted flip off the flame,take away from the pan and put aside to chill.
In the identical pan, add sliced onions, garlic and roast till onions begin to flip brown. Now add freshly grated coconut and proceed to roast till coconut begins to show golden brown. Take away from pan and set it apart.
Squeeze out the water from the tamarind and discard the seeds. As soon as all of the roasted spices and the onion-coconut combine has cooled, add all of them to a blender and mix right into a clean paste together with the tamarind water.
Now add remaining ghee/ coconut oil to the pan on medium-low flame, add the cinnamon, cardamoms, cloves and saute till aromatic. Add sliced onions and sauté for a minute.
Subsequent add curry leaves, combine properly.
At this stage add Kori Gassi Masala together with turmeric and cook dinner till oil separates from the perimeters of the pan.
lastly add the hen items and provides it an excellent combine in order that the hen is coated uniformly with the masala. Proceed stirring for five minutes. Now add skinny coconut milk and salt to style, carry it to boil.
Cut back flame to medium, cowl and cook dinner till hen properly carried out. As soon as the hen is cooked properly, add thick coconut milk, cut back to simmer. Cook dinner for a minute or two and switch off the flame. Don’t let the curry come to boil because the coconut milk would possibly curdle.
Historically it’s served with Kori Rotti, a conventional and distinctive crispy flatbread made out of rice flour.
Serve Kori Gassi Recipe together with Neer Dosa and Beetroot Pachadi on your weekday dinner.
