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Chicken Puli Munchi/Chicken in Tangy Hot curry- Mangalorean style

Jul-30-2015
Anitha Nayak
0 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Chicken Puli Munchi/Chicken in Tangy Hot curry- Mangalorean style RECIPE

The last couple of days I have been missing home a lot, was feeling a wee bit low…. to pep me up, I prepared just that dish which I knew would help me feel better.. :) & guess what.. it did soar my spirits up.. :) Just a whiff of it simmering away made me feel just right..! Sometimes having loads of time at your disposal can be dangerous as well…! I’m glad I had unexpected company for lunch today. :) Thanks Waqar for dropping by, you also did help in making me feel better. Oh yes, he loved the curry as well.

Recipe Tags

  • Non-veg
  • Karnataka
  • Sauteeing
  • Main Dish

Ingredients Serving: 4

  1. Chicken – 500 gms curry cut on the bone washed & drained
  2. Dried red chilli ’s – 10- 12
  3. Coriander seeds – 1 tsp
  4. Cumin seeds – 1/2 tsp
  5. Turmeric powder – a pinch
  6. Garlic – 4 cloves
  7. Cooking oil – 1/2 tbsp
  8. Salt to taste
  9. Mustard seeds – 1 tsp
  10. Curry leaves- 1-2 sprigs roughly about 10-12 leaves
  11. Garlic – 3 cloves crushed using a pestle
  12. Cooking oil – 1 tbsp
  13. Tamarind – 1 lemon size ball

Instructions

  1. Soak the tamarind in about 100 ml warm water for about an hour.
  2. Extract the pulp, make sure you throw away the seeds. Retain the water left for use later on.
  3. Set a frying pan to medium heat & add the oil. When the oil is hot, lower heat to low & fry the chilies, coriander seeds, cumin seeds, 4 cloves of garlic with a pinch of turmeric.
  4. Once all the ingredients begin to change colour turn off the heat.
  5. Use little water and grind the roasted ingredients along with the tamarind to a smooth paste.
  6. Heat 1 tbsp oil in a pan; set heat to medium. Add the mustard seeds & let them splutter, next add crushed garlic & sauté it for a few seconds till you can aroma of frying garlic fills your kitchen
  7. Now add the curry leaves, & toss them around for a few seconds. Next add the freshly ground chilli paste. Turn heat to low. Add water as needed.
  8. You can add the tamarind water kept aside if required.
  9. Add salt to taste & bring it to a boil. Check if the curry is hot enough.
  10. Once the curry bubbles add the chicken pieces and simmer & close with a lid & let the chicken cook for 8 – 10 minutes. The raw flavours will fade away & the chicken should be cooked.
  11. Garnish with some additional curry leaves if desired.

Reviews (5)  

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Felcy Rodrigues
Oct-21-2016
Felcy Rodrigues   Oct-21-2016

harshitha k
Aug-04-2016
harshitha k   Aug-04-2016

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