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A fiery, tangy Mangalorean chicken curry where tender chicken is simmered in a vibrant gravy made from roasted spices, tamarind, and red chilies. This coastal Karnataka classic is a true explosion of flavor, pairing perfectly with neer dosa or steamed rice.
For 4 servings
Prepare the Masala Base
Grind the Masala Paste
Cook the Curry Base
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A fiery, tangy Mangalorean chicken curry where tender chicken is simmered in a vibrant gravy made from roasted spices, tamarind, and red chilies. This coastal Karnataka classic is a true explosion of flavor, pairing perfectly with neer dosa or steamed rice.
This south_indian recipe takes 70 minutes to prepare and yields 4 servings. At 324.17 calories per serving with 31.29g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Chicken
Garnish and Serve
Replace chicken with 500g of prawns or firm white fish like kingfish or pomfret. Add the seafood in the last 7-8 minutes of cooking to prevent it from overcooking.
Use 400g of paneer, firm tofu, or a mix of vegetables like mushrooms, potatoes, and bell peppers instead of chicken. Adjust the simmering time accordingly.
For a richer, slightly milder curry, stir in 1/4 cup of thick coconut milk during the last 5 minutes of simmering. Do not let it boil after adding the coconut milk.
Chicken is an excellent source of high-quality lean protein, which is crucial for muscle building, tissue repair, and maintaining a healthy metabolism.
The recipe is packed with spices like turmeric (containing curcumin), ginger, and garlic, all of which are known for their potent anti-inflammatory and antioxidant properties, helping to combat oxidative stress.
The capsaicin from the red chilies and piperine from black peppercorns can provide a temporary boost to your metabolic rate, aiding in calorie burning.
One serving of Chicken Pulimunchi contains approximately 380-450 calories, depending on the cut of chicken used and the amount of oil.
Yes, it can be a healthy dish. It's rich in protein from chicken and contains numerous beneficial spices like turmeric, ginger, and garlic, which have anti-inflammatory properties. To make it healthier, use chicken breast and be mindful of the oil quantity.
Absolutely. To reduce the heat, use only Byadgi red chilies (which are more for color) and make sure to deseed them completely. You can also omit or reduce the number of Guntur chilies and green chilies.
This curry pairs beautifully with traditional Mangalorean breads like Neer Dosa (a thin rice crepe) and Sannas (steamed rice cakes). It also goes very well with plain steamed rice or ghee rice.
Yes, you can use boneless chicken pieces. If you do, reduce the simmering time in step 4 to about 15-20 minutes, or until the chicken is cooked through, to avoid it becoming dry.
Leftover Chicken Pulimunchi can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day.