Chicken Pulimunchi
A fiery, tangy chicken curry from the coastal Mangalore region, where tender chicken simmers in a deeply spiced tamarind and roasted red chili paste. The bold heat of Byadgi chilies meets the sour punch of tamarind, balanced by fragrant garlic and slow-cooked onions. Serve with red boiled rice or neer dosa for an authentic coastal meal.
For 4 servings
- prep · ~15 min
Soak the tamarind and marinate the chicken.
1.Soak the tamarind ball in 0.5 cup warm water for 15 minutes. Squeeze and extract thick pulp, discarding fibers.2.Wash chicken pieces, pat dry, and rub with turmeric powder and salt. Set aside.TIPLet chicken come to room temperature for even cooking. - saute · ~3 min
Roast the spices for the masala paste.
1.Heat 1 tsp coconut oil in a pan over low-medium heat.2.Add dried red chilies, coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns.3.Dry roast for 2-3 minutes until fragrant and slightly darkened, stirring constantly.TIPRoast on low heat only — burning the spices will make the curry bitter. - saute · ~3 min
Sauté garlic and grind the masala.
1.Add peeled garlic cloves to the pan and sauté for another 2 minutes until golden spots appear.2.Transfer the roasted spices and garlic to a grinder jar.3.Add the extracted tamarind pulp and a splash of water. Grind to a smooth, thick paste. - saute · ~10 min
Brown the onions.
1.Heat remaining coconut oil in a pressure cooker or heavy-bottomed pot over medium heat.2.Add sliced onions and sauté until deep golden brown, 8-10 minutes.3.Add curry leaves and sauté for another 30 seconds until they crackle.TIPGetting the onions properly browned is crucial for the deep, savoury base of this curry. - saute · ~7 min
Cook the masala paste.
1.Add the ground spice-tamarind paste to the browned onions.2.Sauté the masala on low-medium heat for 5-7 minutes, stirring frequently, until oil starts to separate and the raw smell disappears.3.Add 0.5 cup water, salt, and bring to a boil.TIPIf the paste sticks to the bottom, splash a little water. The masala is ready when it releases oil from the sides. - simmer · ~2 min
Cook the chicken in the masala.
1.Add the marinated chicken pieces to the pot.2.Coat the chicken well with the masala.3.Add 0.5 cup water, stir, and bring to a simmer. - pressure cook · ~15 min
Pressure cook the chicken.
1.Close the pressure cooker lid and cook on medium heat.2.Wait for 2 whistles, then lower heat and cook for 10 minutes.3.Turn off heat and let pressure release naturally completely.TIPNatural pressure release keeps the chicken tender and prevents it from becoming stringy. - simmer · ~5 min
Adjust consistency and finish.
1.Open the lid and check the gravy consistency.2.If too thin, simmer uncovered for 3-5 minutes until it coats the chicken well.3.Taste and adjust salt if needed.TIPThe gravy should be thick enough to cling to the chicken. - garnish · ~5 min
Rest and garnish.
1.Let the curry rest for 5 minutes off the heat to let flavors meld.2.Garnish with a few fresh curry leaves. - serve
Serve hot with red boiled rice or neer dosa.
Ladle into bowls and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use Byadgi chilies for authentic color and moderate heat.
- 2Do not skip dry-roasting the spices — it unlocks deep, smoky aromas.
- 3Brown the onions until deeply caramelized for a rich, savory base.
- 4Let the pressure release naturally to keep chicken moist and tender.
- 5Rest the curry for 5 minutes off heat before serving to meld flavors.
- 6Use bone-in, skinless chicken for maximum flavor and texture.
Adapt it for your goals.
Lower-heat
Reduce dried red chilies to 6 and de-seed all of them; add 1 tsp Kashmiri chili powder for color without heat. Perfect for those who love the tang but not the fire.
vegetarianVegetarian
Replace chicken with 400g paneer cubes or firm tofu, and use vegetable stock instead of water. Skip marination and cook the masala for 2 extra minutes before adding the protein — ideal for a satisfying plant-based meal.
coconut richCoconut-rich
Add 1/2 cup thick coconut milk during the final simmer (step 8) for a creamier, milder gravy. This variation is common in some coastal homes and pairs wonderfully with neer dosa.
Why this is on our healthy list.
High in Lean Protein
Chicken provides high-quality, low-fat protein essential for muscle repair and satiety.
Rich in Antioxidants
Tamarind and Byadgi chilies contain polyphenols and capsaicin that help fight oxidative stress.
Digestive Support
Fenugreek seeds and tamarind are traditionally used to aid digestion and reduce bloating.
Good Source of Iron
Cumin, coriander, and chicken (dark meat) contribute dietary iron for healthy blood.
Frequently asked questions
Yes, but reduce pressure cooking time to just 1 whistle and 5 minutes on low, to avoid dry, tough meat.
