How to make chicken pulimunchi (Mangalorean chicken curry) | Chicken in tamarind juice
Step 1
Ingredients
- Garlic cloves – 5 (small, cut into halves)
- Coriander seeds – 1.5 tbsp
- Fenugreek seeds – 1/4 tsp
- Fennel seeds – 1 tsp(optional)
- Cumin seeds – 1/2 tsp
- Cardamom – 3 nos
- Cloves – 1/4 tsp
- Star anise – 1 no
- Black pepper corns – 1.5 tsp
- Byadagi chilly – 25 to 30 nos
- Bay leaves – 1 big
- Cinnamon stick – 1 ” piece
- Tamarind – half lemon sized (soaked in 1 cup of water)
Preparation
Dry roast all the above ingredients except tamarind. Grind the roasted spices to a fine powder without adding water. Then add the soaked tamarind along with the water to it and grind to fine paste.
Step 2
Ingredients
- Coconut oil – 2 to 3 tbsp
- Mustard seeds – 1 tsp
- Garlic – 2 to 3 cloves (chopped)
- Onion – 1 1/2 cup (finely chopped)
- Turmeric powder – 1/2 tsp
- Chicken – 1 kg ( marinated for half an hour by mixing turmeric powder – ½ tsp, ghee – 1tsp and salt – 1 tsp)
- Tomato – 1 to 2 nos (chopped)
- Salt – as needed
- Ghee (clarified butter)– 1 tsp
- Curry leaves – handful
- Coriander leaves – ½ cup (finely chopped)
Preparation
In a heated pan add oil. Once the oil is hot add mustard seeds. When the seeds start to pop add garlic and saute for few seconds. Then add onion and saute till translucent. Now add turmeric powder and saute for few seconds. Add the marinated chicken and saute for few minutes. Now add tomatoes and saute. Add the ground mix (step 1) along with 1 or 2 cups of water as required. Add salt as per taste and curry leaves. Mix well. Cover and cook over low flame till chicken is cooked well and gravy thickens. You may add more water if required. Add some coriander leaves and ghee finally. Serve with neer dosa, roti, rice etc …
Refer detailed step by step cooking video below