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Writer's pictureNitin Kini

Kori Gussi

Updated: Jun 19, 2020

ಕೋರಿ ಗಸ್ಸಿ // [koːriː gɐssɪ] // Core-ee Gus-see

Chicken Coconut Curry, Tulu Style


ORIGIN Coastal Karnataka || Karnataka || India TAGS chicken curry, curry, chicken, coconut, chili, spicy, thick, coastal, karnataka, india

 

The two southern coastal districts of the southeastern Indian state of Karnataka are the native land of one minority Dravidian ethno-linguistic group - the Tulu People or Tuluva. Tuluva are one of minorities in the Kannadiga-dominated state of Karnataka, but the coastal districts of Udupi and Dakshin Kannada are a mosaic of cultures. Here it's not uncommon to hear Kannada, Tulu, and Konkani (my own native language) being spoken out in public. There languages may be distinct and different, but there is one thing that unites these coastal peoples - seafood and coconut! The Arabian Sea coastline of Karnataka is dotted with tall and slender coconut palms. These trees are so ubiquitious that it's almost unimaginable to think of coastal recipes were coconut isn't used in some form of the other! While fresh fish, shrimp, prawn, clam, mussel, and squid from the sea all feature prominently in the cuisine from this region, there are some classic dishes made using chicken as well. Kori Gussi is one such dish. It's basically chicken stewed in a rich and spicy curry made with shredded coconut and coconut milk. In the Tulu language, kori means chicken and gussi refers to this style of curry. Gussi is term used for curries made with a paste of spices along with freshly-shredded coconut. This particular gussi is also thickened with freshly-squeezed coconut milk, both thick milk and thin milk. The coconut milk makes the dish very rich and gives it a velvety texture.

Gussi is term used for curries made with a paste of spices along with freshly-shredded coconut. This particular gussi is also thickened with freshly-squeezed coconut milk, both thick milk and thin milk.

Kori Gussi a Tulu classic and a signature dish of the cuisine, and is often paired with another Tulu classic - rotti. Rotti is a thin and very crispy wafer made from rice flour and is only associated with the cuisine of these two districts. It isn't prepared at homes and is usually bought from stores. The rotti making process is quite involved and tedious. Even across India, only those with cultural ties to this region would be the only ones who'd be familiar with rotti. Imagine my surprise, then, when I was able to find this very regional delight in my local Indian grocery store in far-away New Hampshire! I grabbed a packet without much thought, and I was determined to make Kori Gussi to go with it!


The large rotti sheet is broken up into smaller pieces and used to soak up the rich curry. Within a few seconds, these pieces get soft, so they have to be eaten almost immediately after they dunked in the curry. Rotti can definitely be an acquired taste, but Kori Gussi is and can be enjoyed with steamed rice, ghee rice pilaf, or traditional neer dosa (crepes made with ground and soaked rice). Shredded coconut is available in the frozen section in many Indian and Asian grocery stores. Coconut milk is available canned in even traditional grocery stores or supermarkets. Store-bought coconut milk is thicker and emulsified, but nothing beats home-made coconut milk. Frozen shredded coconut is the perfect starting point for it. As is common all across India, chicken curries are made with chicken pieces on-the-bone. There is so much flavour within those bones! If you're planning to use boneless pieces, be sure to add a simple chicken bone broth instead of water in the recipe.

As is common all across India, chicken curries are made with chicken pieces on-the-bone. There is so much flavour within those bones! If you're planning to use boneless pieces, be sure to add a simple chicken bone broth instead of water in the recipe.

 

SERVINGS: 4


INGREDIENT PREPARATION TIME: 10 minutes

MASALA PREPARATION TIME: 15 minutes

COCONUT MILK PREPARATION TIME: 10 minutes

CHICKEN COOKING TIME: 25 minutes

TOTAL TIME: 1 hour


EQUIPMENT || saute pan, blender, cheese cloth, bowl, spice grinder, pot||



INGREDIENTS


Kori (Chicken)

  • 900 g. or 2 lb. bone-in chicken leg quarters, cut against the bone every 2" or 5 cm

  • 1 tsp. turmeric powder

  • 1 tsp. sea salt


Gussi Masala

  • 1/2 tsp. fenugreek seeds

  • 2 tbsp. black peppercorns

  • 1 & 1/2 tbsp. cumin seeds

  • 3 tbsp. coriander seeds

  • 7 - 12 dried red Byadgi chili, stems removed (see notes)

  • 1 tbsp. ghee (clarified butter)

  • 4 - 5 medium or 2 - 3 large cloves garlic, peeled and crushed

  • 3/4 cup or 45 g or 1.75 oz. shredded coconut, bring to room temperature


Coconut Milk

  • 1 cup or 60 g or 2 oz. shredded coconut, bring to room temperature

    • 1/2 cup or 120 mL or 4 fl. oz. water, at room temperature, for first extraction

    • 1 cup or 240 mL or 8 fl. oz. water, at room temperature, for second extraction

OR

  • 375 mL or 12.5 fl. oz. store-bought coconut milk (full fat)


Garam Masala Powder

  • 7 buds clove

  • 2 pieces (1" or 2.5 cm) cassia bark OR 1 piece (1" or 2.5 cm) cinnamon


Gussi

  • 3 tbsp. ghee (clarified butter)

  • 1 medium OR 1/2 large red onion, finely diced




DIRECTIONS

  1. DO THIS FIRST! DO NOT SKIP! Use 12" baking tray, if available. Lay rice noodles flat on tray. Add lukewarm water, enough to submerge noodles. Let noodles soak of at least 40 minutes. Clean and devein shrimp, if needed. If using frozen shrimp, defrost completely.

  2. To small saucepan on medium low heat, add 4 tbsp. water, add remaining sauce ingredients. Stir for 3 minutes until sugar starts to dissolve. Remove from heat.

  3. Peel and mince garlic and shallots. Mince preserved radish. Chop dried shrimp to smaller pieces. Wash and chop garlic chives in half. Wash and dry bean sprouts. Slice tofu into 1/2" (1.2 cm) cubes. If using raw peanuts, toast on medium with stirring for 7 minutes. Skip if using roasted peanuts. Lightly pound peanuts to medium-sized chunks. Slice lime into wedges.

  4. Heat wok on medium high, add 2 tbsp. oil, and sear shrimp until pink, curled, and cooked. Remove from heat and keep aside. Add remaining oil to work on medium, add garlic, shallots, preserved radish, dried shrimp and stir-fry until fragrant for 2 minutes. Fully drain and add noodles to wok. Add1 tbsp. more oil if wok looks dry. Turn heat to medium high, add sauce and stir-fry until all sauce is absorbed. Then, push noodles aside, crack and add eggs. Let eggs settle for 20 seconds, and then scramble and mix well with noodles. Add half of chopped garlic chives, and half of bean sprouts and mix once.

  5. Remove from heat. Plate immediately. Portion equally. Place cooked shrimp on top of noodles. Top with crushed peanuts. Serve with remaining chives and sprouts, chill flakes, lime wedges.

NOTES: If pressure cooker is not being used, lentils must be softened by soaking to reduce cook time. Otherwise, use slow cooker for rinsed lentils on low for 8 hours, or on high for 4 hours. Add at least 2 & 1/2 times more water than lentils when measured in cups. "Buy a pressure cooker, you will not be disappointed in its utility!" - NK


SUBSTITUTIONS & OMISSIONS

fish sauce : light soy sauce or vegan fish sauce


palm sugar : brown sugar


shrimp : any firm protein


egg : skip for vegan recipe


firm tofu : skip (DO NOT USE SOFT TOFU)


shallot : small red onion


preserved sweet radish : skip


dried shrimp : a pinch of MSG


Asian garlic chive : green onion or scallion (green part)


peanut : cashew

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