Kori Gassi

Method

1. 1

   Heat oil in a pan and roast the chilies on low flame until they turn crisp. Remove it onto a plate.

   Sunflower OilByadgi Red Chilli

2. 2

   Add coriander seeds, fennel seeds, cumin seeds, fenugreek seeds and clove to the pan. Roast until it turns aromatic. Remove it from the pan.

   Coriander SeedsFennel SeedsCuminFenugreek SeedsCloves

3. 3

   Pour more oil into the pan. Add onion and garlic, saute until translucent. Add the coconut and saute until it turns golden brown.

   Sunflower OilOnionGarlicCoconut (Grated)

4. 4

   Grind all the roasted ingredients into a smooth paste, adding water as required.

5. 5

   Heat ghee in a pot and add curry leaves and onions. Saute until golden brown.

   GheeCurry leavesOnion

6. 6

   Add the tomatoes and saute until mushy. Add the chicken along with salt and turmeric powder. Saute on high heat for 2 minutes.

   TomatoChicken Curry CutTurmeric PowderSalt

7. 7

   Add hot water and bring it to a boil. Cover and cook for 10 minutes on medium-low heat.

   Water

8. 8

   Add the prepared spice paste and cook for 10 minutes or until the chicken is completely cooked.

   Tamarind JuiceCoconut Milk

9. 9

   Add the tamarind water and stir. Add the coconut milk. Turn off the heat as soon as it comes to a simmer.