KORI GASSI ( MANGALOREAN CHICKEN CURRY)

INGEREDIENTS

1KG CHICKEN(MARINATED WITH SALT AND TUMERIC POWDER)

400GMS CHOPPED ONION

1 TSP GINGER PASTE

1 TSP GARLIC PASTE

1/4TSP TUMERIC POWDER

1TSP REDCHILLY POWDER

2 TSP CORIANDER POWDER

½ CUMIN POWDER

 ¼ TSP FENUGREEK (ROASTED AND POWDERED)

1 CUP COCONUT PASTE

2NOS TOMOTES CHOPPED

2TSP CHOPPED CORIANDER LEAVES

OIL TO FRY

METHOD

HEAT OIL IN A THICK BOTTOM PAN, ADD CHOPPED ONION AND SAUTE TILL GOLDEN BROWN.

ADD GINGER AND GARLIC PASTE AND ADD ALL POWDER MASALAS.

ADD TOMATOES AND COOK   TILL THE TOMATOES ARE MASHED.

ADD COCONUT PASTE SAUTE TILL THE RAW SMELL GOES AWAY.

ADD THE CHICKEN AND COOK IT ON A SLOW FLAME.

ADD LITTLE WATER AND CHECK THE SESONING AND GARINISH WITH CORRIANDER LEAVES.

SERVE WITH KORI ROTI( CRISPY RICE PANCAKE)