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Chicken Gassi/Chicken in spicy coconut gravy

Craving for something spicy and rich? Here is one dish which satisfies that craving especially on a cold winter day - Chicken gassi. This is a traditional manglorean dish and of course one of my few early culinary adventures after I started cooking. I really do not remember where or from whom I got this dish but it ended in my kitchen and in my recipe diary.
Today I wanted to share this recipe with all the spice food lovers out there..Give this recipe a try for sure..I promise you will not be disappointed at all :)


For Marinade

2 lb chicken
2 tbsp ginger garlic paste
1/2 tbsp lemon juice
1 tsp turmeric
 Salt per taste

For Paste

1/4 cup dry coconut powder or 1/2 cup freshly grated coconut
1 medium onion
1 tsp black pepper
10 dried red chillies (increase or decrease per spice level)
1 tbsp coriander seeds
1/4 tsp fenugreek seeds(menthulu)
1 tsp cumin seeds
1 tsp oil

For curry

2 medium onions chopped finely(around 2 cups chopped)
2 tsp tamarind paste
1 cup coconut milk
4 cloves garlic mined really fine
1/2 tsp garam masala powder
2 tbsp oil

For Tempering

1 tsp cumin seeds
1 tsp black cumin seeds
curry leaves


Clean the chicken and pat dry. Marinate the chicken in marinade ingredients and set aside.
Dry roast coconut powder to light golden brown color and set aside. Heat 1 tsp of oil in a pan. Add red chillies, coriander seeds, fenugreek seeds, cumin seeds and pepper powder. Fry for couple of minutes. Roughly chop 1 medium onion. Add the onion, coconut powder, red chillies, coriander seeds, fenugreek seeds, cumin seeds, pepper powder to a blender jar. Blend to a smooth paste and set aside.
Heat 2 tbsp oil in a pan. Add in the tempering and let them splutter. Add in the minced garlic and fry for a minute. Add in the chopped onions, salt and fry till golden brown in color.
Add in the marinated chicken. Let the chicken cook in its own juices and till the chicken pieces are browned on all sides.
Add in the tamarind paste, ground paste, cup of water and give it a good stir. Bring the gravy to a boil and let the gravy thicken. This will take 15 to 20 minutes. Now add in the coconut milk, give it a good stir and cook for 10 minutes or till the gravy comes to desired consistency.
Sprinkle the garam masala and stir in some coriander leaves. Check and adjust the seasonings and turn off the heat. Transfer to a serving bowl and garnish with coriander leaves.
This curry can be served with rice or any Indian bread items.


If it is not spicy enough for you add a tsp of red chili powder.


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