Chicken Pulimunchi - Chrysl

Recipe by Chrysl Castelino











Ingredients:
500 gms chicken (curry cut)
1 medium sized onion (sliced)
5-6 cloves garlic (lightly bruised)
2 sprigs of curry leaves
1 tsp turmeric powder
1/2 tsp mustard seeds
salt to taste
5 tbsp coconut oil
1 tsp jaggery *(Optional)

For The Masala Paste
marble sized ball of tamarind
1/2  cup water 

To dry roast first:
1 tbsp coriander seeds
1 tsp cumin seeds
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
1/2 tsp whole peppercorns
10 long red chillies (byadgi chilli)
5 Kashmiri chillies

To fry before  grinding:
1 medium sized onion (sliced)
8-10 cloves garlic
1 tbsp coconut oil

Steps:
  1. Dry roast the whole spices in a pan.  Cool and grind to a fine powder.
  2. In the same pan add 1 tbsp coconut oil and fry the sliced onion and garlic till lightly browned.
  3. Add the cooled fried onion and garlic, dry spice powder and tamarind into a mixer jar along with half a cup of water and grind to a fine paste.
  4. Heat 5 tbsp coconut oil in a vessel and add the mustard seeds. Once they start to splutter, add in the bruised garlic, sliced onions and curry leaves and fry till the onions are translucent.
  5. Now add the chicken pieces and tumeric powder. Add salt to taste. Fry on high flame for about 2 minutes.
  6. Pour in some water and bring it to a boil. Cook covered on low heat for 10 minutes.
  7. Now add the ground masala paste. Combine well.
  8. Add the ground masala water if you feel it's too thick. Cook covered till the chicken is completely cooked. Check for seasoning.
  9. Finally add 1 tsp jaggery to balance the flavours. Serve with neer dosa or boiled rice.
  10. ENJOY!
NOTES: