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A fiery and tangy chicken curry from the coastal region of Mangalore. This dish gets its bold flavors from roasted red chilies, sour tamarind, and a unique blend of freshly ground spices. It's a true taste of Tulu Nadu cuisine, best enjoyed with neer dosa or steamed rice.
For 4 servings
Marinate the Chicken
Prepare the Pulimunchi Masala Paste
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A fiery and tangy chicken curry from the coastal region of Mangalore. This dish gets its bold flavors from roasted red chilies, sour tamarind, and a unique blend of freshly ground spices. It's a true taste of Tulu Nadu cuisine, best enjoyed with neer dosa or steamed rice.
This south_indian recipe takes 70 minutes to prepare and yields 4 servings. At 347.09 calories per serving with 32.02g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sauté the Aromatics
Cook the Curry
Garnish and Serve
This same masala base is famously used to make 'Meen Pulimunchi' with fish like mackerel or pomfret. Adjust cooking time as fish cooks much faster than chicken.
Create a vegetarian version by using mushrooms, paneer, or mixed vegetables like potatoes and cauliflower. Add the vegetables after the masala is cooked and adjust simmering time accordingly.
For a slightly richer and less intense version, you can add 1/4 cup of thin coconut milk towards the end of the cooking process. Do not boil after adding coconut milk.
The recipe is rich in spices like turmeric (containing curcumin), ginger, and garlic, all of which are known for their potent anti-inflammatory properties that help combat oxidative stress in the body.
The heat from red chilies and black pepper comes from compounds like capsaicin and piperine, which can provide a temporary boost to your metabolism and aid in digestion.
Chicken is an excellent source of high-quality lean protein, which is essential for muscle repair, growth, and maintaining overall body function and satiety.
A single serving of Kori Pulimunchi (approximately 260g) contains an estimated 345-370 calories. This can vary based on the cut of chicken used and the exact amount of oil.
Kori Pulimunchi can be part of a healthy diet. It's rich in protein from chicken and contains numerous beneficial spices like turmeric, ginger, and garlic, which have anti-inflammatory properties. Using bone-in chicken and moderate amounts of coconut oil makes it a balanced dish.
Absolutely. The heat comes from the Guntur red chilies. You can reduce the number of Guntur chilies or omit them entirely, using only Byadgi chilies which provide color with minimal heat.
Traditionally, it is served with Neer Dosa (lacy rice crepes), Pundi (steamed rice dumplings), or Kori Rotti (crispy rice wafers). It also pairs wonderfully with plain steamed rice or sannas (steamed rice cakes).
Yes, you can use boneless chicken thighs or breast. Cut them into 1.5-inch pieces. Note that boneless chicken cooks faster, so reduce the simmering time to about 15-20 minutes to prevent it from becoming dry.