KORI GHASSI Kori Ghassi is a Mangalorean delicacy! Chicken cooked in a spicy masala and coconut milk.  Preparation Time: 1 to 1-1\2 hours Cooking Time : 15-20 minutes Servings : 4 INGREDIENTS Chicken, 1 inch pieces                                        800 grams Lemon juice                                                      1-1/2 tablespoons Ginger paste                                                     3/4 teaspoon Garlic paste                                                      3/4 teaspoon Turmeric powder                                                1/2 teaspoon Salt                                                                 to taste Coconut, scraped                                               1-1/2 cups Coriander seeds                                                 1/2 tablespoons Black peppercorns                                              15 Fenugreek seeds (methi dana)                              1/2 teaspoon Cumin seeds                                                      1-1/2 teaspoons Bedgi whole dry chillies, seeded                            10 Olive oil                                                            3 tablespoons Onions, chopped                                                3 medium Mustard seeds                                                   1/2 teaspoon Curry leaves                                                      10 Garlic, chopped                                                  8 cloves Tamarind pulp                                                    1-1/2 teaspoons Coconut milk                                                     3/4 cup PREPARATION Marinate chicken with lemon juice, ginger-garlic paste, turmeric powder and salt for an hour. To make the masala dry roast coconut to a light brown. Lightly sauté coriander seeds, black peppercorns, fenugreek seeds, cumin seeds and whole bedgi red chillies in two teaspoons of olive oil. Grind these along with roasted coconut and half the onions to a fine paste using a little water if required.  COOKING Heat remaining oil in pan. Add mustard seeds and curry leaves. When the seeds splutter, add garlic and remaining onions and sauté for five minutes on low heat. Add ground masala and sauté for five minutes till a nice aroma is given out. Add marinated chicken. Stir well and add one cup of water and adjust salt. Stir, cover and cook for ten minutes. Add tamarind pulp and stir well. Add coconut milk and remove from heat just when it comes to a boil. Serve hot.

MURGH MANGALOORI        Spicy Chicken Curry Prepared in South Karnataka Style Preparation Time : 30-35 minutes Cooking Time : 30-35 minutes Servings : 4

INGREDIENTS Chicken, cubed 1 inch                              1 kg  Lemon juice                                            2 tablespoons  Salt                                                      to taste Oil                                                        3 tablespoons Cinnamon                                               1 Inch Stick Cloves                                                   4-5 Peppercorns                                            3-4 Bay Leaf                                                1 Ginger (Finely Chopped)                            1 Inch Piece Garlic (Finely Chopped)                             5-6 Onions (Finely Chopped)                           2 Medium Sized Coconut (Scraped)                                   1 Cup Fresh Coriander Leaves (Finely Chopped)     ¼ Small Bunch Tomatoes (Finely Chopped)                       3 Medium Sized For Masala Powder Cinnamon                                              1 Inch Stick Cloves                                                   3 Green Cardamoms                                   1-2 Peppercorns                                           4-5 Poppy Seeds (Khuskhus)                          1 teaspoon Cumin Seeds                                          1 teaspoon Coriander Seeds                                     1 tablespoon Fenugreek Seeds (Methi dana)                  ½ teaspoon Kashmiri Red Chillies                                 6 Madras Red Chillies                                  5 Turmeric Powder                                     ½ teaspoon

PREPARATION Marinate chicken with lemon juice, salt and turmeric powder for half an hour. For masala powder dry roast one inch cinnamon, three cloves, cardamom, peppercorns, cumin seeds, coriander seeds, fenugreek seeds, poppy seeds, Kashmiri and Madras red chillies. Cool and grind to a powder. COOKING Heat oil in a kadai. Add remaining cinnamon, cloves and bay leaf. Sauté for half a minute. Add curry leaves and onions and continue to sauté. Add ginger and garlic. Sauté for five minutes. Add chopped tomatoes and salt. Stir and mix well. Add turmeric powder and freshly ground masala powder. Add scraped coconut and stir for two to three minutes. Add chopped coriander leaves and mix. Add chicken and mix. Sauté for a while. Add a little water and bring it to a boil. Cover and cook over medium heat for ten to fifteen minutes. Serve hot.