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.
Servings: 4 servings
Ingredients
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
Instructions
- 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.
- 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.
- 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.
Notes
- 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