Chicken Gassi (Mangalorean Chicken Curry) Recipe

Name: Chicken Gassi (Mangalorean Chicken Curry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg chicken; 1 coconut, grated; 5 -6 whole red chilies (use Kashmir chillies if possible for the best colour and they are not too spicy too. I use a mix of); 1 tablespoon coriander seed; 1 tablespoon poppy seed; 1 teaspoon peppercorn; 3 -4 cloves; 2 bay leaves; 1/4 teaspoon fenugreek seeds; 2 onions, sliced; 1 teaspoon cumin seed; 1 -2 tablespoon refined oil; 50 g tamarind pulp (or to taste); 1/2 teaspoon turmeric powder; 6 cloves garlic; 250 ml water; chopped coriander leaves (to garnish)

Servings: persons

1 kg chicken
1 coconut, grated
5 -6 whole red chilies (use Kashmir chillies if possible for the best colour and they are not too spicy too. I use a mix of)
1 tablespoon coriander seed
1 tablespoon poppy seed
1 teaspoon peppercorn
3 -4 cloves
2 bay leaves
1/4 teaspoon fenugreek seeds
2 onions, sliced
1 teaspoon cumin seed
1 -2 tablespoon refined oil
50 g tamarind pulp (or to taste)
1/2 teaspoon turmeric powder
6 cloves garlic
250 ml water
chopped coriander leaves (to garnish)

1
Roast the grated coconut till light brown.
2
Keep aside.
3
In the same skiller roast the red chillies, coriander, peppercorns, cumin, poppy seeds, bay leaves and the fenugreek seeds in oil.
4
Grind together the roasted coconut, garlic, cloves and roasted spice mixture to a fine paste with a little water.
5
Marinate the chicken with salt and turmeric for 30 minutes.
6
Heat oil.
7
Add onions.
8
Saute till a light brown.
9
Add the ground masala and cook for 20 minutes.
10
Put in 250 ml of water and simmer for 30 minutes.
11
Add chicken and cook until done.
12
Put in the tamarind pulp.
13
Cook a little more and garnish with coriander leaves.

667

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 kg chicken, 1 coconut, grated, 5 -6 whole red chilies (use Kashmir chillies if possible for the best colour and they are not too spicy too. I use a mix of), 1 tablespoon coriander seed, and more.

Yes, Chicken Gassi (Mangalorean Chicken Curry) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Gassi (Mangalorean Chicken Curry)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions