Mangalorean Chicken Curry

Mangalorean chicken curry with coconut ~ Kori Gassi

mangalorean chicken curry
Mangalorean Chicken Curry

Mangalorean chicken curry, popularly known as ‘Kori Gassi’, is a speciality chicken dish among the Tulu speaking Bunt community. It is an extremely flavorful chicken gravy that has a quite a few spices going into its making. The ingredient list might appear daunting but don’t let it deter you from giving this authentic Mangalore chicken curry a try. Absolutely heartwarming flavors that is sure to please your palate.

Coconut is an integral part of Mangalorean cuisine and it also happens to be the main ingredient for Kori Gassi along with spices like fiery red chilies, black pepper corns, coriander seeds, cumin, fenugreek seeds, cloves and cinnamon. Traditionally, Mangalorean chicken curry is spicy. The sweetness of coconut offsets the heat of the red chilies to some extent. This spicy chicken gravy is served with pundi (rice balls), rotti, neer dosa and rice.

Mangalorean Chicken Curry

  Prepare time:
 Serves: 5

 Main Ingredients:

  •  chicken
  •   coconut


  •   Chicken - 1 kg, with bone, clean and cut into medium size pieces
  •   Onions - 2, medium, finely chopped
  •   Curry leaves - 1 sprig
  •   Turmeric powder - 1/4 tsp
  •   Tamarind paste - 1 tbsp
  •   Thick coconut milk - 1/4 cup (optional)
  •   Salt to taste
  •   Oil - 3 tbsps
  •   Ghee - 2 tbsps
  •   For masala:
  •   Onion - 1, medium, sliced
  •   Garlic - 4 cloves
  •   Coconut - 1/2 cup, fresh and grated
  •   Dry red chilies - 7-8, de-seed (I used 6 chilies)
  •   Black pepper corns - 1 tsp
  •   Cumin seeds - 3/4 tsp
  •   Coriander seeds - 1 1/2 tbsps
  •   Methi seeds - 1/4 tsp
  •   Cloves - 3
  •   Cinnamon - 1" piece

Method for making Mangalorean Chicken Curry

Marinate chicken in turmeric powder and half tsp salt for 15 mts.
Prepare the masala. Dry roast methi seeds for 4 mts on low flame. Next add all the ingredients called for in 'masala' except onion, garlic and coconut. Dry roast on low medium flame for 4-5 mts, mixing them so that they don't burn and roast evenly. Remove the roasted ingredients from the pan and set them aside.
In the same pan, add the ghee. Add the sliced onions and garlic and saute for 3 mts. Add the grated coconut and saute for 5 mts. Turn off flame and cool.
Grind all the dry roasted ingredients along with onion-coconut mixture to a smooth thick paste adding little water. Set aside.
Heat oil in a heavy bottomed vessel, add the chopped onions and saute for 7-8 mts or till lightly browned. Add the chicken and cook on high for 4 mts. Reduce flame, place lid and cook for another 9-10 mts, mixing well once in a while.
Add the ground masala paste, curry leaves and salt and mix well. Place lid and cook on medium flame for 8-10 mts.
Add 3 cups of water and tamarind paste and cook on high flame for 2 mts. Reduce flame, place lid and simmer till chicken is cooked.
Before turning off the flame, add the coconut milk and mix well. Remove to a serving bowl.
An optional step you can follow at this stage is to saute a small sliced onion along with a sprig of curry leaves in a tbsp of ghee till brown and pour it over the hot curry.
Serve with rotti, neer dosa or rice.


  •   You can add a finely chopped tomato at the time of adding the masala paste.
  •   Adjust the red chilies according to your spice level.


Mangalorean chicken curry - special dish of the Bunt community. Kori Gassi or Mangalore chicken curry with coconut goes well pundi, rotti, neer dosa & rice.
  • Ana @

    This sounds and looks really tasty!

  • mahima

    Can we make any veg dish using the same masala?any suggestions?

    • Sailu | Indian Food

      Yes, use mixed vegetables

  • Anita Tikoo

    I am reminded of the tastes from my Mangalore trip! I have to try this recipe!

  • Preethi N J

    Looks so yummy.

  • Vaishnavi

    Hi can I use desiccated coconut instead of freshly grated for this recipe?

    • Sailu | Indian Food


  • Ashika Shafi

    Great Dish thank you for sharing the recipe!!!!!!

  • Colin Dsouza

    You have very nicely described all the recipe

  • Inaba-kun

    Looks nice but please check your spellings. Flavour has a ‘u’ in it.

    • smr

      The spelling of flavour is correct. It’s British english which has the ‘u’ in the words flavour, colour etc. Unlike American english which doesn’t include ‘u’

      • Inaba-kun

        Flavour is spelt with a’u’ in English, not just in England or Britain. This is the standard universal form of English used in every English speaking country in the world, including India, except one – America. There is no reason at all for any non American website to use American spellings.

        • Asma Khader

          Spellings are not very important. Sailu is not teaching english on her website.

          • Inaba-kun

            Au contraire. Spellings are very important, and easy to get right as spell checkers are now ubiquitous.

            • Mohini

              What an unthoughtful and arrogant comment you make Inaba-Kun ! Please think before posting, this site brings a lot of pleasure to some very committed followers so please do not post insulting messages

              • Inaba-kun

                There was nothing arrogant about my comment. I was merely pointing out a spelling mistake, which is in no way a controversial or unusual thing to do. So please, grow up.

                • Mohini

                  So how can you contest it if she wishes to use an American spelling on an Indian website – are you the spelling police ?

                • Inaba-kun

                  You’re being childish. This isn’t an American website as you correctly point out. Which version of English is used in India? Is it A) English, or B) American English?

                  You may not think spelling matters. I do, it’s what holds a language together. Now please, enough, stop this now.

                • Mohini

                  That’s so incredibly patronising – India is a free country so who are you to stop anyone from using American English !
                  Have a nice evening !

                • Inaba-kun

                  Nothing I said was patronising, merely factual.

                  Use American English if you like, heck, use Klingon for all I care, but that doesn’t change the fact that the English speaking world, including India, use standard, non Americanised English.

                • Mohini

                  Yes you are right

                • Kiran

                  By the way did you even try the dish? Or do you just go to sites randomly and pass time by making these comments?

                • Sai Valluru

                  Stop bitching and go somewhere else Inaba-kun or Banana-bun whoever you are.

                • Inaba-kun

                  Bitching? Language matters, and that includes spelling. Perhaps you should have studied harder in school. You should have also have learnt better manners, and to be frank, you seem rather rude, rather crude, and very immature.

  • Jim

    The recipe does not format to print when one clicks on the printer icon.

  • Cedric

    Can I use beef instead of chicken?

    • Sailu | Indian Food


  • Shrimoyee Mukherjee Sen

    Tried this today and it tasted awesome. Thanks for the recipe ๐Ÿ™‚

  • Angela Mary

    One of the best recipes I’ve ever tried. My mom’s chicken curries used to taste just like this and I could never get it right. Until now, thanks to you. Thank you for bringing back an old and really delicious recipe. ๐Ÿ™‚ You are seriously awesome!

  • Nawaz Ahmed

    Can you Share the video of this recipe. I am a mangalorean

  • Harsha

    Trying today
    Recipe looks excellent