KORI GASSI (Manglorian Chicken Curry)

INGREDIENS

1.  500 gm chicken

2. 1 coconut-grated

3. 20 gm whole red chillies

4. 15 gm coriander

5. 1 tsp peppercorns

6. 1/4 tsp fenugreek seeds

7. 100 gm onions

8. 1 tsp cumin

9. 20 ml refined oil

10. 30 gm tamarind pulp

11. 1/4 tsp turmeric powder

12. 4 flakes of garlic

13. 250 ml wat

METHOD

•  Roast the red chillies, coriander, peppercorns, cumin and the fenugreek seeds in oil.
• Grind together the grated coconut, garlic and roasted masalato a fine paste with a little water.
• Marinate the chicken with salt and turmeric for 30 minutes.
• Heat oil. Add onions. Saut?ill a light brown.
• Add masala and cook for 20 minutes.
• Put in 250 ml of water and simmer for 30 minutes.
• Add chicken and cook until done. Put in the tamarind pulp.
• Add the tadka made with the cumin, fenugreek seeds and the onions.

Served with Rice or Roties