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Friday, April 10, 2015

Kori Ghassi / Manglorean Chicken Gravy



Preparation Time : 30 min
Cooking Time       : 25 min
Serves                   : 6-7

Ingredients :


English Name For Ingredients
Hindi Names For Ingredients
Quantity
Chicken
मुर्गा
1 kg
To Prepare Masala :
Ghee
घी
1 tbsp
Onion(Sliced)
प्याज कटा हुआ
1
Grated Coconut
किसा हुआ नारियल
2 Cups
Poppy Seeds
खसखस
1 tbsp
Cinnamon
दालचीनी
1 Inch
Cloves
लौंग
3
Coriander
धनिया के बीज
3 tbsp
Fenugreek
मेथी के बीज
12 numbers
Cumin
जीरा
1/4 tbsp
Long dry red chillies
सूखी लाल मिर्च
8
Short dry red chillies
सूखी लाल मिर्च
6
Garlic
लहसुन
4-5
Tamarind
इमली
One marble size ball
Turmeric
हल्दी पाउडर
1/2 tbsp
Pepper Corns
कालीमिर्च
8-9
To Prepare Gravy :
Ghee
घी
1 tbsp
Tomatoes Chopped
टमाटर कटा हुआ
2
Coconut Milk
नारियल का दूध
2 Cups
Onion Chopped
प्याज कटा हुआ
1
Salt
नमक
To taste
For the Tempering :
Onion sliced
प्याज कटा हुआ
1
Ghee
घी
1 tbsp
Curry leaves
करी पत्ते
For garnishing


Preparation :



Preparing the Masala :
  1. In a large thick bottomed pan heat ghee and fry sliced onion, poppy seeds, cinnamon, cloves till the onion turns golden brown.
  2. Add grated coconut and toss well. Let it fry for two minutes, add turmeric powder and toss till coconut looks well toasted.
  3. Add dry red chillies, coriander seeds, cumin, fenugreek, pepper corns , garlic and tamarind and roast for another three minutes. Turn off the the flame, allow it to cool and the grind to a fine paste using salt and little water. Your masala is ready.

Preparing the Gravy :
  1. In another large pan heat ghee and fry onion chopped till golden brown.
  2. Add chopped tomato and cook in a simmer for few minutes till it mash well.
  3. Add chicken and 4-5 tbsp of ground masala. If required add salt and mix well and cook till 90% done.
  4. Transfer the remaining masala along with coconut milk and water to get required consistency of the gravy and bring it to a boil.

Tempering :
  1. In a small pan heat oil and fry sliced onion, when it turns into golden brown add  this seasoning to the chicken curry.
  2. Garnish with curry leaves and serve along with rice, Neer Dosa and Kori Rotti.