Spoiling myself over some yummy dosa’s at a South Indian restaurant here in Hammersmith called Sagar, I was motivated to cook a local dish from the very famous Mangalorean community called the Bunt Community. The word Bunt means powerful man or a warrior in Tulu. Bunt’s speak Tulu and come from the south west regions of the twin district Mangalore and Udupi.
We used to have a helper at home from this community.Thou they are very rich and wealthy people some are forced into labour due to their personal situations. She was very friendly and used to live by the beach side in Panambur beach. Being part of our family we used to invite her and her family for our functions and same used to go with her. Summer vacations she used to take us on a lovely 15 number bus ride to her little beach house were we used to spend time by the beach.
She once invited us for a wedding of her niece. It was very exciting for me as I had never been to a bunt wedding before. The bride was all adorned in gold and dressed in saree with jasmine flowers on her head and the groom was dressed in kacche/dhoti. Honestly for me the exciting part was not the ceremonies but the famous Bunt food which they had served at the wedding. There was Kori Gassi -spicy chicken cooked with coconut, hot red chillies and spices. Eager to try it I asked the waiter to give me an additional portion of the Kori Gassi. Wooohooo I can sense the blazing flames of fire running through my tongue. I started sweating and turning all red. This dish was spicy and it is famous for its spiciness and the amazing blend of chillies in it.
Ingredients: serves 6
- 1 kg chicken on bone
- 1 medium sized onion finely chopped
- 1 cup of thin coconut milk and 2 cups of thick coconut milk. I used ready Maggi coconut milk powder.
- 1″ stick cinnamon
- 6-8 green cardamom
- 5 cloves
- Kori Rotti/ dried Rice Crepes (easily available in any grocery stores in Mangalore)
- 6-8 dried red kashmiri chillies. (Not very hot and brings out the red colour to the dish)
- 1 1/2 tsp of coriander seeds
- 1 tsp of jeera/cumin seeds
- 1 tsp of black peppercon
- 1/4 tsp of methi/fenugre seeds
- 1/2 tsp of turmeric powder
- small ball of tamarind
- 1 onion chopped
- 1/2 cup of freshly grated coconut.
- 5-6 garlic cloves
- Finely sliced 1 medium sized onion
- Cut and clean the chicken.
- In a pan add ghee and roast the red chillies, coriander seeds, peppercons and methi until you get a nice aroma from the spices. remove from flame and put this is a blender to cool down.
- In the same ghee fry the onions, garlic, coconut, tamarind along with turmeric powder until lightly roasted. A dd it the blender and grind it to a smooth paste using a little of the thin coconut milk along with the roasted spices.
- In a pot add the ground masala along with the sliced onion and bring it to a boil adding the thin coconut milk.
- Once boiled add the chicken and let the chicken cook on medium flame.
- Now add the thick coconut milk and bring it another good boil until the chicken has cooked well. Check for salt. turn off the flame and keep the chicken aside
- In a pan heat ghee and lightly roast cinnamon, cardamom and cloves along with the sliced onion and fry until the onion has caramelized and turned lightly brown.
- Add this to the chicken curry.
- Enjoy Kori Rotti hot with Rotti (Rice crepes), Neer dosa (pan polay) , idlis or appams.