Kori Gassi

Ingredients

• 1 tbsp oil
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• 2-3 dried red chilies, broken
• 1 onion, finely chopped
• 1 inch ginger, finely chopped
• 2-3 garlic cloves, finely chopped
• 1/4 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp red chili powder (or to taste)
• 1/4 tsp garam masala
• 1/4 tsp black pepper powder
• 1 lb chicken, cut into 1-inch pieces
• 1 cup coconut milk
• Salt to taste
• Fresh coriander leaves, chopped, for garnish
• 1 cup grated coconut
• 1-2 green chilies
• 1/4 inch ginger
• 1/4 cup water

Instructions

1. Heat oil in a pan over medium heat. Add cumin seeds and mustard seeds. Let them splutter.
2. Add dried red chilies and sauté for a few seconds.
3. Add chopped onion and sauté until golden brown.
4. Add ginger and garlic and sauté until fragrant.
5. Add turmeric powder, coriander powder, red chili powder, garam masala, and black pepper powder. Stir well.
6. Add chicken pieces and cook for 5-7 minutes, stirring occasionally, until lightly browned.
7. While the chicken is cooking, prepare the coconut paste. In a blender, combine grated coconut, green chilies, ginger, and water. Blend until smooth.
8. Add the coconut paste to the pan with the chicken. Mix well.
9. Pour in coconut milk and bring to a gentle boil.
10. Reduce heat, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and tender.
11. Season with salt to taste.
12. Garnish with fresh coriander leaves before serving.