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Traditional Mangalorean Catholic style chicken curry that goes very well with sheviyo (stringhoppers/idiyappam), appam, sanna or plain rice
- 1 kg Chicken, cut into medium size pieces
- 4 short dry chillies (harekala)
- 4 long dry chillies (byadge)
- 1 tbsp coriander
- 1 tsp jeera
- 1/2 tsp peppercorns
- 1/2 tsp mustard
- 2 medium size onions, sliced (for grinding)
- 1 medium onion sliced (to be boiled along with the chicken)
- 1 small onion (for tempering)
- 5 cloves of garlic, sliced
- 1/2 a coconut grated
- 1 cup coconut milk
- 1 gooseberry size ball of tamarind
- 1 tsp garam masala powder
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Wash the chicken pieces and marinate it with salt. Keep aside till required.
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Dry roast the ingredients (dry chillies, coriander, pepper, mustard, jeera, onions, garlic) one by one on a hot skillet. Let them cool completely and then transfer to a mixer jar. Add the garam masala powder & tamarind and grind to a fine paste using a little water.Remove the masala and rinse the mixer jar with a little drinking water and reserve this water to be used later.
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Boil the chicken with 1 onion sliced and salt and a little water if required. Cook until chicken is almost done.
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Add the ground masala to the chicken & bring it to a boil. Check the taste and add the salt & tamarind if required
-
Reduce the heat completely and add the coconut milk and simmer for 2-3 minutes. Do not cover the pan or the curry may curdle. Turn off the heat.
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For the tempering, heat a small pan, add ghee and when its smoking hot toss in the 1/2 sliced onion, reduce the flame to avoid burning. Pour this mixture into the curry and cover the pan to trap the aroma
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Serve hot with stringhoppers (sheviyo/idiyappam), sanna, appam or rice
1. If you don't have both the varieties of the chillies just use the Byadge variety or even Kashmiri chillies will do (although the final dish may not taste 100% authentic Mangalorean). To tone down the spice remove the seeds from the chillies. If you are serving this dish to kids you may want to use not more than 6-7 deseeded Byadge chillies - this is what I do these days!
Sheviyo
Recipe Source: My mum
Makes 8-10 ‘ghos’ (portion of sheviyo derived from each compress)
Serves 6-8 people
You Need:
- 3 cups boiled rice (called as Ukdo in Konkani, Ukda in Hindi)
- salt to taste
Method:
1. Soak rice for a minimum 2-3hours and grind it to a fine paste with as little water as possible – adding 1-2 tbsp of water only if you are using a mixer grinder that refuses to co-operate. Try to retain as thick a batter as possible (it should not be runny)
2. Make 4-5 portions of this thick batter and place them onto a cloth/bairas
3. Place a Tondor (steamer) with sufficient water on full flame and bring it to a boil. Place the cloth with the portions of batter into the steaming vessel and steam for 15-20minutes when the dough looks transparent
4. Prepare the ‘Shevgo‘ by greasing the weight & compress cylinder with some cooking oil.
5. Open the steamer & remove one ball/portion of steamed dough & place into the cylinder. The weight needs to be positioned to hover right above the cylinder & the handles of the Shevgo need to be turned to release the weight rolling down into place. Press tightly to release Sheviyo, collect them immediately from below & roll back the handles of the Shevgo to repeat this process
6. Place Sheviyo on a Kurpon (disc woven out of reed) to cool off.
7. Serve Sheviyo with Chicken/Mutton curry or with coconut sweet roce (recipe to follow)
AAAAAAAAAAhhhh!!!!! You've just made my favouritest food ever!!!!! How I wish I had a shevgo… miss home food so much…!!!
🙂 You can still make the sheviyo in the chakli maker Michelle, just that you should use unsteamed batter & then steam it, not the perfect sheviyos, but better than not having any. Do you get the chakli maker in Indian stores there?
Not sure Shireen… but mum is planning a visit, so I might ask her bring one with her. I love them!!
Wow yummy combination
Thnks Sharmilee 🙂 Yeah, its my fav!
Hi Shireen, first time here.. I love ur amazing pics and this combo looks delicious!! love to follow u.
Thank you so much Reshmi 🙂 Do let me know if you try out any recipe, i'd love to hear from you! Loved ur blog too!
I tried the curry and it came out very well with coconut milk. The guests really liked it. Thanks a lot once again…
Great to hear that Jenifer!! Glad you liked the curry 🙂
I'm glad you mentioned the process in the chakali maker. I have made this a few times as a cook-out with mallu friends. So we just decided to do it the way they do. If I hadn't read this post I wud have tried the Mangie way when mom came over 🙂 and I wudnt have been able to take the flop for sure !
Just wanted you to know, that I made the shevai using rice and coconut. And I could pass steamed dough through the muruku maker. The batter needs to be absolutely smooth and the steamed dough has to be hot. If you allow it to cool then you are in trouble! Your pictures are amazing.
the true test ….my husbands smile after eating the chicken curry as he just sat on the couch to relax…….
Thank you shireen
Got roshans smile… which means his belly was happy…. thank you shireen. Great recipe thanks Shireen
@Nate: Great to hear that 🙂 Are u Avril? 🙂
Hi Shireen, I finally got down to making the Shevio & chicken roce curry today & was very proud of my accomplishment. After 11 yrs of marriage, this was my first stint at Shevio & thanks to your recipe, it was a success! I bought the "Shevgo" 2 yrs ago in M'lore & it was totally worth hauling it to US. The only issue we have here is with the variety of rice & I'm not sure "ukdo" is available here. I just used the red rice available at a Mallu grocery store. Thanks again for your recipes! Keep up the good work!
Hi Preeti, thanks so much for the compliments, it was so nice to know that you made and liked the shevio! Ukdo is boiled rice which is either available without the bran or with bran. What you call as 'red rice' is the boiled rice with bran. You can use either, its just that as per tradition we use the white (without bran) one just to get pure white shevio. Cheers to some more cooking!!
Hi! Should the grated coconut be roasted too before grinding. Also should the chicken be cooked with the skin or without. Thank you for your assistance.
@Anonymous: I have not mentioned that the coconut needs to be roasted – it is not required, unless you want to, then please go ahead. The chicken can be cooked as per your preference – with or without skin.
Hi Shireen,
Love this recipe too. I had written to you on Sannas. Actually Im planning for a frens gt-together and will be having a group of 14 at home. Im new to cooking but still hv tot of cooking myself for all. tot of including the Sannas, sweet plv, this chicken curry (even the bunts chicken curry mentioned is good)and pork of course and may be some other fries. Hope its a good combo.
The Question now is, for 14, should I double the portion of all the ingredients or like 3 times the portion? Pls advice, also any suggestions on a good and easy to cook menu 🙂
Thanks
Prem
Hi Prem,
Thanks for writing in, sorry i was unable to reply immediately. My suggestion is to make Sannas as per this recipe – it will yield about 25 if you have warm weather like Mangalore. If you have a lot of starters, keep the maincourse simple. Make a max of 2 kgs chicken curry, 25 sanna and pulav made out of 3 cups basmati rice – not more. When there are starters, snacks n drinks, nobody will eat more – you'll be left with a lot of leftovers. Also, whenever u make biryani, don't make sanna – its too much work for a load of food that nobody will eat, so keep it simple! Try making the chicken lollipops – you can marinate the chicken the previous day and deep fry the pieces when your guests have arrived & settled down. Good luck!
This chicken curry is simply yummy.. Goes well with dosa or panpolay… I am yet to try sannas… I used 8 byadegi chillis cause I didn't hav the other variety at home.
Hi Shireen
I dont have gaunchi mirsaang… Only have kashmiri red chillies, can I still make this recipe using only kashmiri chilli?
Hi Megha..yes, you may use gaunchi mirsaang or kashmiri chillies..whatever is available! Just note that kashmiri chillies are less spicy so you may need to adjust the number of chillies used according to your spice tolerance.
Hello Shireen
yummy recipe…I prepare something similar but tomorrow shall cook chicken with this recipe…thank you!!
hope you are doing good..
cheers
Veelma
Hi Shireen
Does this curry go well with plain basmati rice too? Since I plan to make it this weekend. Also a big THANK YOU for this wonderful website with the best mangalore an recipes.
@ Lavina: Yes, it goes well with plain white rice too! Just adjust the thickness of the gravy according to your need (we make it slightly thin to go with the sheviyo) I am so glad that you enjoyed my websites 🙂 thanks for the feedback!
Hi Shireen, I am a big fan of your recipes and love them all. Feel it is a blesssing for all foodies.Thanks and keep posting 🙂
when to add the coconut milk
The coconut milk is optional but you can add it in step#3, after you add the masala and bring the curry to a boil. Reduce the heat and add the coconut milk, don’t cover the pan after you add the milk or there is a high chance of it curdling.
Ground the masala and kept… Will make the curry when guests arrive 🙂 .. Love all your recipes Shireen!
Thanks so much Karen!
HI Shireen,t
I am just so enamoured by your site. Everything you need and more being mangalorean!ive tried so many recipes from your site after I was introduced to it by my son who lives in Australia & was forced to cook on his own.They truly turn out ” RUCKIK RANDHAP”.!Keep up the excellent work and we’ll keep trying your recipes.Cheers! Neil
Hi Neil,
Thank you so very much for your lovely words of appreciation! I am so humbled by your words and I am truly happy that you and your son found value in my website. Do stay tuned for more recipes!
Hi dear! Can we add potatoes to this chicken curry?
Yes you can!
Shireen, is the sheviyo similar to the south Indian idiyappam?
Hi Nathline,
Yes, it is 🙂 Just that the idiyappams are slightly thinner than our sheviyo strands