Kori Gassi

Por Get Curried · 60 min

Ingredientes

Modo de preparo

1. Make the masala: heat the ghee in a pan and cook the sliced onion over medium heat until translucent. Add the grated coconut, Byadagi chillies, Kashmiri chillies, garlic, cinnamon, cumin seeds, peppercorns and poppy seeds. Mix well, switch off the heat after a minute and let cool.
2. Put the cooled roasted mixture, fenugreek powder, coriander powder, tamarind and water in a blender and grind to a smooth paste.
3. Heat ghee in a pot over high heat and cook the chopped onion until translucent.
4. Add the chopped tomato and salt, then the ground masala, and mix well. Add the turmeric and salt and mix again.
5. Add the chicken and water and stir. Pour in the coconut milk, cover and cook over medium heat for 20 minutes.
6. Transfer the curry to a serving bowl and top with fried onions, which you prepare by heating ghee in a pan and sauteing the sliced onion until golden and translucent.

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