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Chicken Pulimunchi Picture

Chicken Pulimunchi

Until I tried it myself, I had thought that pulimunchi is a very difficult delicacy to cook. But cooking up this chicken pulimunchi on a lazy weekend proved my inhibitions wrong!

Mangalore cuisine has a variety of dishes on offer to enthral your taste buds. And it’s not just the seafood delicacies that this coastal region is famous for. I have already written about the popular kori sukka (Mangalore style dry chicken curry) on this blog.

Pulimunchi is a unique balance of flavours. It’s tangy from the ‘puli’ or tamarind, and mildly hot from an assortment of dry-fried spices.

Chicken Pulimunchi Image
Chicken Pulimunchi is served

About this Chicken Pulimunchi recipe

Most of the traditional pulimunchi preparations that I have come across were cooked with sardines or pork. However, I have used a more popular ingredient here – chicken. I have also simplified the recipe to as fewer steps as possible. As always, that’s all done without compromising the taste!

The recipe is quite simple! So is the execution!! You start by toasting the spices, then adding tamarind and a few other ingredients, before grinding it to a paste. The chicken is then cooked with this ground paste. Garnishing with some fried curry leaves will complete the cooking. Delicious chicken pulimunchi is ready!

Are you a fan of the Mangalorean cuisine? Love the ingredients and the cooking techniques from the Konkan coast? Check out the following posts for more recipe ideas.

  • Kori Sukka (Mangalore Dry Chicken Curry) – Morsels of chicken fried over a low flame with grated coconut and spices. Kori Sukka brings together all the great flavours of the Konkan coast
  • Squid Ghee Roast – Succulent squid rings with a wonderful aroma of spices cooked in ghee and fresh curry leaves. Squid ghee roast in Mangalorean style is a delightful seafood delicacy that youโ€™ll fall in love with!
Chicken Pulimunchi Picture
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5 from 1 vote

Chicken Pulimunchi

Chicken Pulimunchi is a unique balance of flavours. It's tangy from the 'puli' or tamarind, and mildly hot from an assortment of toasted spices.
Prep Time20 mins
Cook Time30 mins
Total Time1 hr
Cuisine: Karnataka
Servings: 4 servings


For toasting

  • 10 dry kashmiri red chillies
  • 1 tablespoon coriander seeds
  • 1/2 tablespoon cumin seeds
  • 1/2 teaspoon fenugreek seeds
  • 1/2 teaspoon ajwain seeds optional

For spice paste

  • 8 cloves garlic
  • 1 piece tamarind marble sized
  • 2 piece kokum skin optional
  • 500 grams chicken small to medium pieces
  • 1/2 teaspoon turmeric powder
  • salt
  • 2 tablespoon cooking oil
  • 2 sprigs curry leaves


  • Get all the ingredients ready for frying.
  • Soak the tamarind in some water and keep aside.
  • Heat a pan and toast the spices on a medium flame without adding any oil.
  • Toast until you get a wonderful aroma from the spices and switch off the flame. Let it cool down.
  • Transfer the fried spices to a mixer. Add garlic, tamarind, kokum skins, and 1/2 cup of water.
  • Grind to a fine paste. It's okay to add more water if required.
    Chicken Pulimunchi Spice Paste
  • Heat some oil in a deep-bottom pot, and fry the chicken pieces for a couple of minutes.
  • Add the ground paste, turmeric powder, and salt.
  • Add 1 1/2 cups of water and mix well. Bring to boil on a medium flame.
    Chicken Pulimunchi - slow cooked with ground paste
  • In another pan, heat some oil and temper the curry leaves.
  • Add the fried curry leaves to the curry pot, mix well, and simmer for another 3-4 minutes.
  • Reduce to desired consistency and turn off the flame.
  • Serve hot with rice.
    Chicken Pulimunchi


  • Pulimunchi gravy is usually reduced a thick consistency. However, if you want you can add more water, and simmer for a few more minutes before switching off the flame. Enjoy with some white rice or neer dosa
  • Ajwain seeds and kokum are optional. Including these ingredients will elevate the flavours
  • Use Kashmiri dry chillies. They naturally bring a good colour without making the curry too hot


  1. 5 stars
    This was wonderful! Thanks so much for the recipe.

  2. I have tasted fish pulimunchi previously by one of my chef friend with king fish. But haven’t try with chicken. Surely going to try this weekend your chicken pulimunchi. Thanks for the recipe.

    • The Take It Easy Chef

      Thank YOU for visiting my blog, Mobasir. Yes, fish is a more popular choice when it comes to pulimunchi. I am sure you’ll like this chicken variation as well. ๐Ÿ™‚

  3. The recipe is so simple and took just a few mins to be done and it was really yummy. The kids loved it. I want to know if I can use prawns instead of chicken the next time, would the same ingredients go along?

    Many thanks for sharing such a tasty recipe.

    • The Take It Easy Chef

      Isabel, thank YOU!! I am super-chuffed reading your feedback!

      Yes, you can replace chicken with prawns and make a delicious prawns pulimunchi. A few minor tweaks – keep an eye on the cooking time. You don’t want your prawns to become too chewy! Reduce the amount of water so that the curry will come to a boil fast.

  4. I tried this recipe as a surprise for my wife on our anniversary. Turned out really good and easy. She loved it!
    Thank you for this post.

    • The Take It Easy Chef

      I am delighted to hear this Kiran. I am sure that more than the recipe, it is your cooking that made it special! ๐Ÿ™‚
      Thank you sharing your feedback.

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