Kori gassi | Mangalorean chicken curry

Kori gassi / chicken gassiKori gassi | Mangalorean chicken curry recipe

Nothing can come close to my late grandmother’s kori gassi (chicken gravy, literally translated). It was even better when made in a clay pot (bisalé) on a wood fire ‘stove’ which gave it an earthy smokey flavour. The flavours would intensify the next day and the gassi would then be had with neer dosae (paper thin rice crepes) or semedadye (string hoppers/rice noodle cakes).

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