Poojies

Kori Rassa (Mangalorean Style Chicken Curry)

Kori Rassa is a traditional coconut based Mangalorean dish generally served with either thin soft dosas called Neer Dosa or with thin crisp dry dosa pieces called Rutti. It goes well with plain rice too.

Ingredients

1/2 kg Chicken cut into bite size pieces
2 Onions chopped fine
7-8 flakes garlic chopped fine
1 string curry leaves
1½ teaspoon oil
1 tsp mustard seeds
1 pinch methi (Fenugreek) seeds
1 tsp jeera
2 tsp coriander seeds
8-10 dried red chillies
4-5 black pepper seeds
1/2 coconut grated
1 pinch tumeric
salt to taste
For tempering
1 tsp mustard seeds
1 string curry leaves
2-3 flakes of garlic chopped fine

Directions

Heat oil, add mustard seeds, onion, garlic.
When onion is brown add the chicken pieces,salt and turmeric powder. Mix well.
Add 1 glass of water. Close lid and cook it until the chicken is cooked.
In a small pan add oil, mustard seeds, methi, pepper, red chillies, coriander seeds and jeera.
Grind this with coconut, 1/2 onion and water. Make a smooth paste.
Add this mixture to the boiled chicken. Cook it until the chicken has absorbed this mixture.
Add a cup of water and let it cook.
In a pan add oil and mustard seeds. When mustard seeds begin to crackle add the curry leaves and chopped garlic.
When the garlic starts turning brown, add it to the gravy and mix well.
Garnish with coriander leaves
Serve with rotti/rutti, idlis, dosas or just with plain rice