As a kid the most common dish of chicken we were aware was Chicken Sukka and Kori rotti/Ghassi.Then later we were exposed to other dishes gradually.Being a blogger from Mangalore,my blog would have been incomplete without this dish.This curry is one of the authentic curry of the Bunts.Kori means Chicken as in tulu and Ghassi means curry or gravy and Rotti is crispy crepes prepared out of rice.Normally the rottis are often store bought.Traditionally it may be prepared even now in some Bunt household.Heard it needs a lot of patience and technique.
Coming back to the recipe I referred 4 recipes and concluded with Saranya S Hegdes recipe from the book Mangalorean cuisine as Kudpimaam also had given positive feedback that it was always a superhit and he had also prepared it during the shoot of Masterchef Vikas Khanna's show which will be telecasted soon in Fox Traveller Channel...Most of the recipes which I have is almost similar.This ghassi is prepared with coconut milk.It is prepared without too.
Traditionally this recipe is prepared with country chicken or Nati Koli as it gives an actual punch.But most of them prepare it with Broiler chicken and I too prefer the same as country chicken is kind of rubbery.I request the readers please do not compromise ghee and butter with oil.As and when the curry is reheated the ghassi becomes thicker so add water and adjust salt.Add more coconut milk if the curry turns spicy.Keep the gravy thin.Before you start preparing the curry study the recipe well.Though the recipe looks lengthy ,it is very easy to prepare.
For Rottis I went to Nilgiris super market where there was wide range of different brands.I selected silky thin rice rotti manufactured by Vinayak home products,Puttur which was not only fresh but super crispy.Rottis are easily available in most of the local general stores too but we have to buy the rottis which they sell and most of the time it wont be fresh and crispy.
Chicken- 11/2 kg,skinned and cut into medium pieces
Salt- to taste
Ingredients for the masala:
Coconut- 11/2 cups,grated(1/2 coconut)
Long red chillies-25- 30 (I used 40)
Coriander seeds- 2 tbsp
Fenugreek seeds-10 seeds
Ghee-1-2 tbsp + 1 tsp approx or more
Turmeric powder-1/4 tsp
Ingredients to season:
Garam masala powder-1/2 tsp(I have not added)
Curry leaves- handful
Coconut milk- extract milk from 1 big coconut(4 cups approx)
Method for the masala:
- Dry roast grated coconut until red in colour and keep it aside.
- Roast red chillies in 1 tbsp ghee until crisp and cool it.
- Heat remaining ghee and roast coriander seeds,cumin seeds,fenugreek seeds and pepper until light brown.
- Heat 1 tsp ghee again and roast onions separately until light brown.
- Grind all the roasted ingredients together along with other ingredients to a superfine paste.
- I used an electric grinder and ground nearly for an hour for a fine result.
Method for the Ghassi:
- Take a pressure cooker,heat butter,saute onions until translucent.
- Add masala,chicken,salt to taste,ground masala water or thin coconut milk and take 2 whistles.
- Once the pressure releases,check salt.
- At this stage the curry may taste very spicy,but do not panic as coconut milk is added at the next stage.
- Now add thick coconut milk, take a boil,off the flame and close the lid.
- Heat ghee for seasoning,saute onion until pinkish,add garam masala powder and season it to the curry.
- Add curry leaves directly to the ghassi and close the lid immediately.
- You may also add a tbsp of extra butter if required for extra punch.
- Close the lid and keep it undisturbed for sometime so that it infuses flavour.
- This curry tastes even better in the night.
- You may also add lime juice(1 lime) to the curry.
- Serve it hot with rotti,rice,idli or even Neer Dosa.
How to serve:
- Take a plate,arrange some rotti.
- Pour the ghassi over the rotti and relish.