Medium

Tomato

unit

Onion

Salt

pinch

Vegetable oil

tablespoons

Fresh coriander leave

gram

Garlic

head

Whole chicken

Coconut Milk

Ginger

Kori Gassi

Heat oil in a pan or a deep skillet over medium heat.

Add minced garlic and ginger, and sauté for a minute or until fragrant.

Add chopped onions and cook until they turn translucent.

Stir in the Kori Gassi Masala and cook for a couple of minutes until the oil begins to separate from the masala.

Add the chopped tomatoes and cook until they turn soft and the oil starts to separate.

Add the chicken pieces and cook until they turn white and start to brown slightly.

&nbsp;Pour in the coconut milk and bring the mixture to a simmer. Let it cook for about 15-20 minutes until the chicken is fully cooked and the curry thickens.

Season with salt to taste and garnish with fresh coriander leaves.

Medium

40 min

Main course

Indian

Servings

4

Nutrition

/ per serving

Directions

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