Mangaluru Kori Gassi Mangalorean Chicken Coconut ‘Curry’

Yield: Serves 4-6

Ingredients:

2 lbs Boneless/Skinless Chicken (Murgh / Kori)* - cut into bite sized pieces 4 Roma Tomatoes (Tamatar / Takkali) - seeded and chopped 1 Medium Onion (Pyaz / Ulli) - puréed 2 - 4 cloves Fresh Garlic (Leh-sun / Vellulli) - smashed ½ inch piece Fresh Ginger (Adrak / Inchi) - rough chopped 1 Can (15 oz) Unsweetened Coconut Cream (Nariyal Malai / Onnaam Paal) 1 Cup Chicken Stock 2-4 Dried Red Chiles (Lal Mirch / Chuvanna Mulagu) - Byadagi or Kashmiri chiles preferred 1 2inch Cinnamon Stick (Dalchini / Karuvapatta) 2 Tbs Coconut Oil (Nariyal ka Tel / Velichenna) - can substitute olive oil or ghee 1 ½ Tbs Kerala Garam Masala 1 Tbs Tomato Paste (Tamatar / Takkali Paste) ½ tsp Turmeric Powder (Haldi / Manjalpodi) ½ tsp Tamarind Concentrate (Imli / Puli) Juice of 1 Lemon (Nimbu Ras / Narangya) Kosher Salt (Namak / Uppu) to taste Fresh Ground Black Pepper (Kali Mirch / Kurumulagupodi) to taste -OPTIONAL GARNISH- ¼ Cup Fresh Coriander Leaves (Dhania Patta / Malli Ila) - rough chopped ¼ Cup Fresh Curry Leaves (Kaddi Patta / Kariveppila) - tempered in ghee/oil until 'crisp'

Procedure: Place onion, garlic and ginger in the work bowl of a blender or food processor and purée into a smooth paste Heat oil or ghee in a large pot over medium-low heat Once oil/ghee is hot, add the onion, garlic, and ginger purée - Sauté until liquid is reduced by at least half (apx 5 minutes) Add tomatoes to the blender or food processor and purée into a smooth paste - Transfer to the pan and continue to sauté until liquid reduces by at least half (apx 5-7 minutes) Add tomato paste, Kerala garam masala, cinnamon stick, dried red chiles, and salt and pepper to taste (apx ½ tsp each) - Mix well Add coconut cream and chicken stock to the mixture and bring to a simmer Add chicken, tamarind, and ½ of the lemon juice - Thoroughly combine and return to a simmer Reduce heat to low, cover and allow to simmer for 2 hours (stirring occasionally) - Add water as necessary to avoid sticking and scorching if mixture appears to be drying out Make sure that chicken is cooked through - Adjust thickness with additional coconut milk or chicken stock - Adjust seasoning with additional lemon juice, and/or salt and pepper Garnish as desired and serve hot with basmati , , chapatti, kori , neer , or

* Can use white OR dark meat Taz Doolittle www.TazCooks.com