Chicken Pulimunchi (Mangalorean Chicken Curry)

Name: Chicken Pulimunchi (Mangalorean Chicken Curry)
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: South Indian
Ingredients: 1 kg chicken (curry cut, bone-in preferred); Salt to taste; 10 dried Kashmiri red chillies; 1 tbsp coriander seeds; 1 tsp cumin seeds; 0.25 tsp fenugreek seeds (methi dana); 0.25 tsp carom seeds (ajwain); 0.5 tsp black mustard seeds (kali sarson); 1 tsp pepper corns; 8 clove large garlic cloves; 1 small onion, sliced; 0.5 tsp turmeric; 0.5 cup fresh coconut (sliced or grated); 3 tbsp tamarind pulp (adjust to taste); Water, as needed (for blending); 5 tbsp oil; 1 cup onion, finely chopped; 2 sprig curry leaves (divided); 1 cup water (plus more as needed for gravy)

Chicken Pulimunchi is one of the most loved Mangalorean chicken curry recipes and a classic South Indian non-vegetarian curry, known for its bold heat and the perfect tang from tamarind. The name says it all: “Puli” means sour/tangy (from tamarind) and “Munchi” means spicy—so this curry is meant to be spicy and tangy.

Traditionally, this curry is made using Byadgi chillies, which give a beautiful colour and a balanced heat. Since **Byadgi chillies aren’t easily available...

chicken (curry cut, bone-in preferred)

dried Kashmiri red chillies

fenugreek seeds (methi dana)

carom seeds (ajwain)

black mustard seeds (kali sarson)

fresh coconut (sliced or grated)

tamarind pulp (adjust to taste)

Water, as needed (for blending)

onion, finely chopped

curry leaves (divided)

water (plus more as needed for gravy)

Calories

491.4kcal (24.57%)

Protein

50.6g (100%)

Step 1

Heat a pan on low-medium. Add Kashmiri chillies, coriander seeds, cumin seeds, fenugreek seeds, carom seeds, mustard seeds, and peppercorns. Dry roast for 2-3 minutes until fragrant. Remove to a plate and let cool.

Step 2

In the same pan, dry roast the garlic cloves and sliced onion until lightly browned at the edges. Add turmeric, stir for a few seconds, then switch off the heat. Let cool.

Step 3

Blend the roasted spices, roasted garlic-onion, coconut, and tamarind pulp into a smooth paste, adding a little water as needed.

Step 4

Add about 1 cup of water to the blender jar, swirl to rinse out the leftover masala, and keep this ‘masala rinse’ aside.

Step 1

Heat oil in a heavy-bottomed kadhai/pan. Add finely chopped onion and 1 sprig curry leaves. Sauté until soft and translucent.

Step 2

Add the Pulimunchi masala paste. Cook for 2–3 minutes, stirring so it doesn’t stick. Splash a little water if needed.

Step 3

Add the chicken and cook on high heat for 3–4 minutes, coating each piece well in the masala.

Step 4

Pour in the reserved masala rinse water, add salt, and bring to a boil.

Step 5

Reduce heat to low–medium, cover, and simmer for 20–25 minutes (or until the chicken is tender). Stir occasionally. Add hot water if the gravy thickens too much.

Step 6

Add the remaining curry leaves and cook for 2–3 minutes.

Step 7

Turn off the heat and rest for 5 minutes before serving.

Step 1

Serve hot with neer dosa, appam, steamed rice, or roti.