There’s something about a pot of slow-cooked Kori Ghassi that instantly feels like home. The aroma of roasted spices, coconut gently browning in ghee, and chicken simmering away in a rich red masala — it’s the kind of dish that fills the kitchen long before it fills the plate.

This is the version I’ve sourced from my sister-in-law, inspired by home cooking, instinct, and the little tweaks that happen when recipes are passed down rather than written down. Somewhere along the way, the spice measurements became more of a feeling than a formula — and honestly, that’s when this curry started tasting the best.

Serve it with neer dosa, kori rotti, or just a simple bowl of rice, and you’ll understand why this dish is such a staple in so many Mangalorean homes.

Ingredients

For the Chicken

• 1 kg chicken
• ½ tsp turmeric
• Salt, as needed

For the Masala

• 1 tsp peppercorns
• 18–20 dried red chillies (10 Byadgi and 8 Spicy
• 1 Tbsp coriander seeds
• ⅛ tsp methi (fenugreek) seeds
• 1 tsp jeera (cumin seeds)
• 1 tsp turmeric powder
• 1 whole grated coconut about 1 cup
• 8–10 garlic cloves
• 1 medium onion, chopped
• Small lemon sized ball of tamarind (or tamarind extract)

For Cooking

• 1 large onion, finely chopped
• Ghee, as required
• Salt, as needed

For the Final Tadka

• 2 tbsp ghee
• 1 small onion, finely chopped
• 1 garlic clove, chopped

(Optional: freshly chopped coriander leaves for garnish)

Method

Step 1: Marinate the Chicken

Wash and clean the chicken, then marinate it with turmeric and salt. Set aside while you prepare the masala.

Step 2: Roast the Spices

Heat a little ghee in a pan and roast the spices one by one — red chillies, coriander seeds, jeera, methi seeds, peppercorns, and turmeric powder.

Roast gently until fragrant. The key here is patience: you want the spices aromatic, not burnt.

Set aside and allow them to cool.

Step 3: Fry the Onion and Garlic

In the same pan, fry the chopped medium onion and garlic cloves until the onions turn lightly golden brown.

Remove and keep aside.

Step 4: Roast the Coconut

Next, roast the grated coconut until it turns lightly golden. Don’t over-brown it — you just want a gentle nuttiness that gives the curry its depth.

Step 5: Grind the Masala

Grind together:

• roasted spices
• fried onion and garlic
• roasted coconut
• tamarind

Add a little water as needed to form a smooth masala paste. The consistency should be thick and pourable — not too watery, not overly thick.

Step 6: Build the Curry

In a heavy-bottomed pot, heat some ghee and fry the large chopped onion until deeply browned.

Add the ground masala and salt. Let it come to a boil, then reduce the heat and cook for about 10 minutes, stirring occasionally so the masala doesn’t stick to the bottom.

This step really develops the flavor, so don’t rush it.

Step 7: Cook the Chicken

Add the marinated chicken to the masala and mix well so the chicken is fully coated in the gravy.

Cover and cook on low heat for about 25 minutes, or until the chicken is tender and cooked through.

Adjust salt if needed.

Step 8: The Final Tadka

Heat about 2 tablespoons of ghee in a small pan.

Add the finely chopped small onion and garlic clove. Fry until dark golden, crisp, and fragrant.

Pour this sizzling tadka over the curry just before serving.

Some folks also add freshly chopped coriander at the end, which adds a lovely freshness — completely optional, but delicious.