Chicken puli munchi/chicken in tangy hot curry-mangalorean style Recipe

Cooking Directions

• STEP 1.Marinate the chicken with turmeric powder, red chili powder, and salt.
• STEP 2.Heat oil in a pan and fry the marinated chicken until golden brown. Set aside.
• STEP 3.In the same pan, add mustard seeds, fenugreek seeds, and curry leaves. Saute until fragrant.
• STEP 4.Add chopped onions and cook until golden brown.
• STEP 5.Grind together grated coconut, tamarind pulp, red chilies, coriander seeds, and cumin seeds to make a paste.
• STEP 6.Add the ground paste to the pan and cook until the oil separates.
• STEP 7.Add the fried chicken pieces and mix well with the masala.
• STEP 8.Add water, cover the pan, and simmer until the chicken is cooked through.
• STEP 9.Garnish with fresh coriander leaves and serve hot with rice or neer dosa.

Cooking Tips

• Make sure to marinate the chicken for at least 30 minutes to enhance the flavors.
• Adjust the amount of red chilies according to your spice preference.
• You can add a teaspoon of jaggery or sugar to balance the tanginess of the curry.
• For a thicker curry, you can add coconut milk towards the end of cooking.

Storage and Serving

• Leftover chicken puli munchi can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the chicken puli munchi with steamed rice or neer dosa for a delicious and satisfying meal.