To begin making the Kori Gassi Recipe, wash and cleanthe chicken pieces well.
In a mixing bowl, combine the chicken pieces along with salt , mix well and set aside for 15 minutes.
Soak the tamarind ball in a bowl of hot water for 10 minutes.
In a heavy bottom pan, add 1 teaspoon ghee on low flame. Roast coriander seeds, cumin seeds, fenugreek seeds, dried red chillies, pepper corns one by one until fragrant. Be careful to roast on a low flame so as not to burn the spices. Once roasted turn off the flame,remove from the pan and set aside to cool.
In the same pan, add sliced onions, garlic and roast until onions start to turn brown. Now add freshly grated coconut and continue to roast until coconut starts to turn golden brown. Remove from pan and set it aside.
Squeeze out the water from the tamarind and discard the seeds. Once all the roasted spices and the onion-coconut mix has cooled, add them all to a blender and blend into a smooth paste along with the tamarind water.
Now add remaining ghee/ coconut oil to the pan on medium-low flame, add the cinnamon, cardamoms, cloves and saute until fragrant. Add sliced onions and sauté for a minute.
Next add curry leaves, mix well.
At this stage add Kori Gassi Masala along with turmeric and cook until oil separates from the sides of the pan.
finally add the chicken pieces and give it a good mix so that the chicken is coated uniformly with the masala. Continue stirring for 5 minutes. Now add thin coconut milk and salt to taste, bring it to boil.
Reduce flame to medium, cover and cook until chicken well done. Once the chicken is cooked well, add thick coconut milk, reduce to simmer. Cook for a minute or two and turn off the flame. Do not let the curry come to boil as the coconut milk might curdle.
Traditionally it is served with Kori Rotti, a traditional and unique crispy flatbread made from rice flour.