KORI GHASSI ( MANGALOREAN CHICKEN CURRY)
Sindhoora's Kitchen
Sindhoora's Kitchen
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Ingredients

  • 1 kg ( Marinate with
  • 2 tsp chilly powder, pinch of turmeric and salt, 1 tsp ginger garlic paste)
  • 2 chopped Tomato:
  • 2 or puree
  • 1/2 tbsp (or powder)
  • 1/2 tsp Red chillies: 10-20 bedgi chilly (depending on the spice level)
  • 1/2 tsp Grated Coconut: 2 tbsp Coconut Milk : 1 cup Garam Masala : 1 tsp Oil : 2-3 Tbsp Salt : to taste
  • Coriander leaves
  • Curry leaves
  • 1 kg ( Marinate with
  • 2 tsp chilly powder, pinch of turmeric and salt, 1 tsp ginger garlic paste)
  • 2 chopped Tomato:
  • 2 or puree
  • 1/2 tbsp (or powder)
  • 1/2 tsp Red chillies: 10-20 bedgi chilly (depending on the spice level)
  • 1/2 tsp Grated Coconut: 2 tbsp Coconut Milk : 1 cup Garam Masala : 1 tsp Oil : 2-3 Tbsp Salt : to taste
  • Coriander leaves
  • Curry leaves
  • 1 kg ( Marinate with
  • 2 tsp chilly powder, pinch of turmeric and salt, 1 tsp ginger garlic paste)
  • 2 chopped Tomato:
  • 2 or puree
  • 1/2 tbsp (or powder)
  • 1/2 tsp Red chillies: 10-20 bedgi chilly (depending on the spice level)
  • 1/2 tsp Grated Coconut: 2 tbsp Coconut Milk : 1 cup Garam Masala : 1 tsp Oil : 2-3 Tbsp Salt : to taste
  • Coriander leaves
  • Curry leaves
  • 1 kg ( Marinate with
  • 2 tsp chilly powder, pinch of turmeric and salt, 1 tsp ginger garlic paste)
  • 2 chopped Tomato:
  • 2 or puree
  • 1/2 tbsp (or powder)
  • 1/2 tsp Red chillies: 10-20 bedgi chilly (depending on the spice level)
  • 1/2 tsp Grated Coconut: 2 tbsp Coconut Milk : 1 cup Garam Masala : 1 tsp Oil : 2-3 Tbsp Salt : to taste
  • Coriander leaves
  • Curry leaves

Instructions

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