GASSI - Spicy Coconut Curry

From Your Pantry:

1 pack of Gassi Curry Mix

500g of Chicken

2 tbsp (30ml) Oil (ideally, coconut oil)

4 tbsp (60ml) Coconut Milk

1.5 cups (360ml) Water (use warm water)

Cooking Instructions:

In a bowl, add the curry mix and half the oil to make a thick paste. Heat up the remaining oil in a pan. Add the chicken pieces and fry for 5-8 minutes or until they turn a light golden colour on both sides. Add the paste along with the water and mix well. Cover with a lid and cook on low-medium heat for 25 minutes or until the chicken becomes tender. Add the coconut milk and continue cooking with the lid open for another 8-10min. Check if you need additional salt according to your taste. The consistency should be that of a thick curry. Adjust the water to get desired consistency. Serve hot with kori roti, neer dosa or rice.

Tempering:

Heat 2 tsp ghee in a small pan and add a few curry leaves. Let them splutter and pour on top of the curry before serving.

*Also Try: Cooking with saltwater fish such as pomfret or mackaerel, or even with prawns or shrimps.

From Your Pantry:

1 pack of Gassi Curry Mix

1 cup (240g) of Chickpeas or Kabuli Chana

200-250g of Indian Yam (Suran)

2 tbsp (30ml) Oil (ideally, coconut oil)

4 tbsp (60ml) Coconut Milk

1.5 cups (360ml) Water (use warm water)

Preparation for Vegetables:

Soak chickpeas in water for 4-6 hours. Pressure cook the chickpeas with 2 cups of water and a pinch of salt for 15min (or three whistles). Let the pressure cool naturally. Cut the yam into medium sized pieces and steam for 5-8 minutes until just cooked.

*Quick Fix: If you forgot to soak the chickpeas, add 1 tsp of baking soda when boiling them in the pressure cooker.

Cooking Instructions:

In a bowl, add the curry mix and half the oil to make a thick paste. Heat up the remaining oil in a pan and fry the yam until they turn a light golden colour. Add the boiled chickpeas, paste,and water. Mix well. Cover with a lid and cook on low-medium heat for 15 min until the yam becomes tender. Add coconut milk and continue cooking with the lid open for another 5-8 minutes. Check if you need additional salt according to your taste. The consistency should be that of a thick curry. Adjust the water to get desired consistency. Serve hot with kori roti, neer dosa or rice.

Tempering:

Heat 2 tsp ghee in a small pan and add a few curry leaves. Let them splutter and pour on top of the curry before serving.

*Also Try: Cooking with potatoes and peas or beans.

 

We pack our recipe mixes on order, to ensure that your curries are made with the freshest and most flavourful spices and ingredients.

We ship pan-India and have a fixed shipping cost of INR 50 for standard delivery. You can expect your order to be delivered in Delhi NCR in 1-2 days and between 5-8 days for rest of India. In case you'd like an order to reach quicker, reach out to us at 9910902546 and we can organise express overnight shipping at an additional cost.

Our products are handcrafted in the same way as at home, with ingredients sourced from farmer collectives in India. The spices used in our recipe mixes are in their purest form, without any chemicals, adultrants and preservatives.

In case you are dissatisfied with the product, please reach out to us at team@sundooq.in and we will ensure a full refund on your purchase. 

Nothing gives your clients a lasting impression of India than a box of Sundooq Mixes. Reach out to us at 9910902546 to customise and personalise the most thoughtful gift for your clients, one that is unique, flavourful and memorable.

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