If you love South Indian food, you must try Chicken Gassi, a popular curry from the coastal city of Mangalore. This curry is special because it has a mix of spice, coconut, and tamarind. The word “Gassi” means curry in the local Tulu language.
This dish is very common in Mangalore homes and is also served during weddings, festivals, and family gatherings. What makes Chicken Gassi different from other chicken curries is the thick coconut gravy with roasted spices. The flavor is rich, the taste is bold, and the smell is mouthwatering.
Why Chicken Gassi is Loved
There are many reasons why people love Chicken Gassi:
- The roasted coconut gives a nutty taste.
- Tamarind adds a light tang.
- Red chilies give both color and spice.
- Coconut milk makes the curry creamy and smooth.
It is not just tasty but also healthy.
Health Benefits
- Good Protein – Chicken is rich in protein, which helps in muscle growth and strength.
- Healthy Fats – Coconut milk gives natural fats that provide energy and make you feel full.
- Immunity Boost – Spices like pepper, cumin, and red chili are full of antioxidants.
- Rich in Minerals – Tamarind and coriander seeds have iron and other minerals.
- Good for Digestion – The spice mix helps the stomach digest food better.
Nutritional Value (Per Bowl)
| Nutrient | Value |
|---|---|
| Calories | 320 kcal |
| Protein | 25 g |
| Carbohydrates | 10 g |
| Fats | 18 g |
| Fiber | 3 g |
| Iron | 9% of daily need |
| Vitamin C | 12% of daily need |
So, one serving of Chicken Gassi is not only delicious but also a balanced and filling meal.
Chicken Gassi – Mangalorean Style Spicy Chicken Curry
Ingredients for Chicken Gassi
🌶️ For the Spice Paste
2 teaspoons ghee (or oil)
1 medium onion (sliced)
½ cup fresh grated coconut
6–8 dried red chilies (Byadgi for spice, Kashmiri for color)
4 garlic cloves
1 small stick cinnamon (1 inch)
1 teaspoon cumin seeds
1 teaspoon black peppercorns
1 teaspoon white poppy seeds (optional)
1 teaspoon coriander powder (roasted)
½ teaspoon fenugreek powder
A small piece of tamarind
Water – as needed to grind🍲 For the Curry
1 tablespoon ghee
1 medium onion (finely chopped)
2 medium tomatoes (chopped)
700 g chicken (curry cut, with bones preferred)
½ teaspoon turmeric powder
Salt – as per taste
½ cup thick coconut milk🧅 For Optional Tempering
1 tablespoon ghee
1 small onion (sliced and fried golden)
Directions for Chicken Gassi
Step 1 – Make the Spice Paste
Heat 2 tsp ghee in a pan.
Add sliced onion and fry until light golden.
Add grated coconut and roast until it turns golden brown.
Add red chilies, garlic, cinnamon, cumin, pepper, and poppy seeds. Roast for 2–3 minutes.
Switch off the flame and let it cool completely.
Grind this mixture with fenugreek powder, coriander powder, tamarind, and water to make a smooth paste.- Step 2 – Prepare the Curry Base
Heat 1 tbsp ghee in a deep pan or kadhai.
Add finely chopped onion and fry until soft.
Add tomatoes with a little salt and cook until they turn mushy.
Stir in the ground spice paste and cook for 3–4 minutes.
Add turmeric powder and salt as needed. - Step 3 – Add Chicken and Cook
Add the chicken pieces and mix well so they are coated with the masala.
Pour about 1 cup water to adjust the curry thickness.
Add coconut milk and stir well.
Cover the pan and cook on medium flame for about 20 minutes, until the chicken is soft and fully cooked. - Step 4 – Optional Tempering
Heat 1 tbsp ghee in a small pan.
Fry sliced onion until golden brown.
Pour this over the curry for extra flavor. - Step 5 – Serve Hot
Serve Chicken Gassi with rice rotti, neer dosa, steamed rice, chapati, or idiyappam.
Recipe Video
Notes
- Notes & Tips
- Make ahead masala – Prepare the spice paste in advance and keep it in the fridge for 3–4 days or freeze for up to 2 weeks.
Spice level – Use more Kashmiri chilies for color with mild spice, or more Byadgi chilies for extra heat.
Best chicken – Curry-cut chicken with bones gives a richer flavor than boneless pieces.
Coconut milk – Fresh coconut milk gives the best taste, but packed or canned also works.
Adjust thickness – Add more water for thin curry or keep it thick for rotti and neer dosa.
Extra aroma – The final tempering with fried onions in ghee gives a beautiful smoky flavor.
Serving Ideas
- Traditionally, Chicken Gassi is enjoyed with Mangalorean rice rotti (thin, crispy rice sheets).
- It also tastes amazing with neer dosa (soft rice crepes).
- You can serve it with plain steamed rice for a simple meal.
- It goes well with chapati, paratha, or poori if you prefer wheat breads.
- Another great option is idiyappam (string hoppers) which soak up the curry beautifully.
👉 Tip: The curry tastes even better the next day, as the spices blend more into the chicken.
Final Thoughts
If you want to try a dish that is spicy, creamy, and full of traditional flavor, then Chicken Gassi is a must-cook recipe. It brings together the richness of coconut milk, the heat of red chilies, the tang of tamarind, and the comfort of tender chicken in one bowl.
This dish is a true gem from Mangalorean cuisine and has been loved for generations. Once you taste it, you will surely make it again and again for your family.
So next time you are craving a homestyle curry, skip the regular chicken curry and prepare Chicken Gassi – the authentic taste of Mangalore right in your kitchen.
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