 | Meats: chicken
Produce: grated coconut, onion
Seasonings: red chillies, whole peppercorn, cumin seeds, coriander seeds, turmeric powder, Tamarind
Cooking Method: stovetop
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Ingredients:
(Kori Gassi)600g Chicken (boneless, cut into 1½ inch cubes)
200g Fresh grated coconut
1 tbsp Oil to fry the spices
10 Red chillies (preferably Bydagi if not Kashmiri)
1 tsp Whole peppercorn
1 tsp Cumin seeds
2 tbsp Coriander seeds
½ tsp Turmeric powder
2 tbsp Tamarind (soaked in warm water and pulp extracted)
Tempering ingredients:
(A method widely used in Indian cuisine, in which whole or ground spices are heated in hot oil or ghee and the mixture is added to a dish. Hot fat has an amazing ability to extract and retain the essence, aroma and flavour of spices and herbs then carry this essence with it when it is added to a dish).
2 tbsp Oil or ghee (clarified butter)
¼ tsp Cumin seeds
50g Onion (finely chopped)
Few curry leaves
Salt to taste
Coconut Masala Procedure:
Heat 1 tbsp oil in a pan and fry the red chillies, remove to a clean bowl. In the same pan, fry separately the peppercorn, cumin seeds and coriander seeds, remove to the same bowl. Put these roasted spices in a grinder or food processor along with the grated coconut and grind to a smooth paste, adding a little water from time to time. Remove and keep aside.
Chicken Procedure:
Heat the oil or ghee in a deep pan and add the cumin seeds. When it sizzles add the finely chopped onion and fry till golden brown.
Add the curry leaves and turmeric powder and stir. Stir in the ground spices (coconut masala) and add one cup of water together with extracted tamarind pulp and salt to taste. Bring to the boil and simmer for 15-20 minutes until the raw smell of the masala disappears.
Add the chicken cubes, stir and simmer until the chicken is cooked and the gravy is fairly thick.
This recipe is for medium spice lovers; you can reduce or increase the chillies to your taste.
Hotel/Inn/Resort: Quilon, St. James Court, Taj Hotel, London
Recipe Type: Authentic
Recipe Author: Chef Sriram Aylur
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: http://blog.biworldwide.co.uk/blog/india-quilon-st-james-court-taj-hotel-london.html
Recipe Type: Authentic
Recipe Author: Chef Sriram Aylur
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: http://blog.biworldwide.co.uk/blog/india-quilon-st-james-court-taj-hotel-london.html
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