Chicken Puli Munchi/Chicken in Tangy Hot curry- Mangalorean style | How to make Chicken Puli Munchi/Chicken in Tangy Hot curry- Mangalorean style

By Anitha Nayak  |  30th Jul 2015  |  
4.6 from 5 reviews Rate It!
  • Chicken Puli Munchi/Chicken in Tangy Hot curry- Mangalorean style, How to make Chicken Puli Munchi/Chicken in Tangy Hot curry- Mangalorean style
Chicken Puli Munchi/Chicken in Tangy Hot curry- Mangalorean styleby Anitha Nayak
  • Prep Time

    0

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

321

5





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

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.

Chicken Puli Munchi/Chicken in Tangy Hot curry- Mangalorean style is delicious and authentic dish. Chicken Puli Munchi/Chicken in Tangy Hot curry- Mangalorean style by Anitha Nayak is a great option when you want something interesting to eat at home. Restaurant style Chicken Puli Munchi/Chicken in Tangy Hot curry- Mangalorean style is liked by most people . The preparation time of this recipe is few minutes and it takes 20 minutes to cook it properly. Chicken Puli Munchi/Chicken in Tangy Hot curry- Mangalorean style is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Chicken Puli Munchi/Chicken in Tangy Hot curry- Mangalorean style. Chicken Puli Munchi/Chicken in Tangy Hot curry- Mangalorean style is an amazing dish which is perfectly appropriate for any occasion. Chicken Puli Munchi/Chicken in Tangy Hot curry- Mangalorean style is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Chicken Puli Munchi/Chicken in Tangy Hot curry- Mangalorean style at your home.

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

Ingredients to make Chicken Puli Munchi/Chicken in Tangy Hot curry- Mangalorean style

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

How to make Chicken Puli Munchi/Chicken in Tangy Hot curry- Mangalorean style

  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.

My Tip:

Add water to the blender jar used to grind the masala, give it a good mix & use this water to achieve the desired consistency.

Reviews for Chicken Puli Munchi/Chicken in Tangy Hot curry- Mangalorean style (5)

Felcy Rodriguesa year ago

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harshitha ka year ago

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Oyendrila Bhaduri Goswamia year ago

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anupama shenoya year ago

made this curry yesterday... changes made to the recipe was adding two finely chopped onions and one tomato so as to increase quantity of gravy. turned out super. .. thank you for the recipe
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Rolwyn Johanna year ago

wow. brought back my memories of my hometown.
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