Mangalorean chicken curry with tamarind and coconut milk (Kori gassi) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 127) by Raghavan Iyer

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on December 14, 2014

    This was another success from this book. I did have execution issues, but none that impacted the final product. I used all dark meat chicken, bone-in, and it took MUCH longer for the chicken to cook all the way through- I would say 30 minutes beyond the recipe time, than the recipe indicated. Not sure if this is intended, but during that longer cook the coconut milk (I used a full can) got luxuriously browned (like the start of a rendang), and was the best part of the dish. I also had problems getting the spices ground (used a mini-processor)-but maybe because it cooked so long the spices seemed to incorporate themselves with few stragglers. Would definitely make this again.

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