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 :)

Ingredients

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

Method

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.

Note

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

Comments

Post a Comment

Popular posts from this blog

Pulla attu / Sour Dosa

-
Image
This is one recipe that jogs my childhood memories. People from coastal Andhra especially from village background will for sure be familiar with this Pullattu. There are lot of versions of how to make this tasty dosa. I almost forgot about this item until one of our friend's mom made this for us for breakfast recently. I asked for the recipe from her and here I am posting it for you ..Special Thanks to aunty :) Ingredients For Batter 2 cups thick butter milk(majjiga) 2 cups rice 1 tsp methi seeds(menthulu) salt per taste For Dosa finely minced green chillies, chopped onions and minced cilantro Method For Batter Wash the rice. Soak rice and methi seeds in the buttermilk over night. Then in a mixer jar take rice, methi seeds, the buttermilk in which we soaked the rice, salt and grind to a smooth paste. The batter can be little thinner. Now take the batter into a bowl and leave it in a warm place to let it ferment overnight. Stick it in the refrigerator the next m
Read more

Andhra royyala vepudu/Andhra style Prawns(Shrimp) fry

-
Image
My version of shrimp/Prawn curry from my native place popularly known as royyala vepudu. This recipe brings back so many wonderful memories. This being one of my favorite foods and me being a very picky eater growing up, my mom used to give me more of this curry than my brother. Once I grew up, I was told if you leave your favorite food item in the name of god, your wish will come true. My wish came true and I gave up shrimp because this is hands down, the one food I love the most. Been 13 years I gave up Shrimp but still make the curry for hubby dear because this happens to be his favorite too.  Ingredients 3 cups finely chopped Onion Salt per taste(around 3 tsp) 1 tsp Turmeric  2 tsp Coriander powder 6 Green Chillies slit length wise 1 tsp Cumin seeds  3 tsp Ginger garlic 3 to 4 tsp Red chilli powder depending on your spice level 1 tsp Garam masala 3 tbsp Oil 3 tbsp ghee 10 to 15 pieces cashews Handful of Curry leaves, coriander leaves Marinati
Read more

Natu kodi koora/Country Chicken curry

-
Image
Country chicken is not your ordinary chicken. This is either 'you die for it' or 'do not even want to touch it' kind of dish. I most definitely will fall into the first category.. I love love love this dish. Growing up mom used to make this dish during Sankranti(Pongal) season and BOY OH BOY, it use to taste divine with Garelu. The best part of this dish is that we cook the chicken with skin on and trust me, it tastes the best that way. Now a days country chicken is available throughout the year and I do not have to wait for a particular season to eat it :). Here is my version of this yummy yummy recipe(actually version of my mom's recipe little bit improvised by me).  Ingredients 2 lbs country chicken 1/2 cup finely chopped onions 1 1/2 tsp red chilli powder(adjust per spice level) 3 tbsp ginger garlic paste 2 to 3 tsp garam masala powder Salt per taste Water 2 cups(adjust per the tenderness of the chicken) 1 tsp Turmeric 3 tbsp oil 3 tbs
Read more