Mangalorean chicken curry (Kori gasi) from Atul's Curries of the World by Atul Kochhar

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • shane.metzke on January 05, 2022

    So I just used 30g of toasted coconut that I blended in the spice grinder as kids didn’t like the coconut texture. Could push it to 50g but it worked really well! One small can of coconut milk was enough. Added beans for veg. Served with rice and Rick Stein’s cumin puris. Fantastic South Indian style curry!

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