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Chicken Curry | Mangalorean Catholic Style
- 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
- Wash the chicken pieces and marinate it with salt. Keep aside till required.
- 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 the coconut 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.
- Boil the chicken with 1 onion sliced and salt and a little water if required. Cook until chicken is almost done.
- 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.
- 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
- Serve hot with stringhoppers (sheviyo/idiyappam), sanna, appam or rice
The nutritional values are only indicative.
Recipe Source: My mum
Makes 8-10 ‘ghos’ (portion of sheviyo derived from each compress)
Serves 6-8 people
- 3 cups boiled rice (called as Ukdo in Konkani, Ukda in Hindi)
- salt to taste
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)