Taste a tangy chicken curry….
Pulimunchi is a traditional curry made with cooking fish in tamarind juice. A variation of this can be done by replacing fish with chicken, which gives us a different variety of chicken, cooked in tamarind juice. This involves dry roasting coriander, methi, cumin, and ajwain and then finely powdering them along with garlic pods and chilli powder, then adding them into the chicken along with tamarind juice. An aromatic chicken in simple steps.
Actually, I tasted a different chicken curry from a restaurant that had a tangy taste, which I can certainly tell is from tamarind and not from tomato. In Tamilnadu, tamarind will not go into the chicken or mutton curries. Our traditional method of chicken and mutton curries involve the cinnamon, cloves masala (garam masala) and won’t contain methi seeds or tamarind in them. Tamarind is only meant for fish, but this Mangalorean recipe is specially made with tamarind juice and this will give us a slight slip from our traditional method and also our taste buds can have a different taste, isn’t it?
My search for tamarind chicken took me to this pulimunchi recipe and I thought of making it readily, why because you know, the color of the chicken in my search prompted me to cook at once. Also, not the least, the recipe involves only a few steps. Any recipe that has fewer steps with a treat for both eyes and belly will attract me, that too in chicken. And what I get is the taste of Kerala fish curry but with the chicken.
I ended up in a delightful chicken recipe and I wish to share with you here.
Chicken Pulimunchi / Tamarind Chicken
Tangy Chicken, made with cooking chicken in tamarind juice and spices.
- 500 gms Chicken
- Lemon size Tamarind
- 9 pods Garlic
- 1 tbsp Chilli Powder
- 1 tsp Turmeric Powder
- 2 tbsp Coriander seeds
- 1 tsp Methi seeds
- 1 tsp Ajwain
- 1 tsp Cumin
- Salt as needed
Get ready with the above ingredients.
Soak tamarind in water for 10 to 15 minutes.
Dry roast coriander seeds, methi seeds, ajwain, and cumin in medium flame until fine aroma comes.
Add the dry roasted spices into a mixie jar along with garlic pods, chilli powder, tumeric powder, and soaked tamarind.
Finely grind the spices to a smooth paste. Add water if needed to get a very fine paste.
Meanwhile, add little bit oil in the tawa and add the chicken pieces and fry for a few minutes in its own juice.
Then, add the grinded paste into the chicken along with enough water to cook the chicken.
Cook until chicken is tender soft and get the consistency you want.
Chicken pulimunchi is ready to serve with rice.
Tender, tangy, mouth-watery chicken is ready to taste.