Chicken Hot & Sour

Chicken Puli munchi is a Mangalorean recipe. The combination of tangyness and spice in the recipe makes it something unique among the rest chicken recipe. This puli munchi masala can be used for both veg as well as non-veg. But I love its taste; when fish or chicken is used. You can make it semi dry, as it goes well along chapati or rice.

Chicken 1/2 kg medium pieces
Green chillies - 4 finely chopped
Onion 2 medium finely chopped
2 medium tomato chooped
1 marble sized tamarind pulp
ginger 1' finely chopped

Cloves 5
Garlic 6-8 flakes crushed well
Salt to taste
Pulimunchi masala powder 3 tbsp

Pulimunchi masala powder:
Red chilli 20 no'
Coriander seeds 2 medium tbsp
Cumin 1 small tbsp
1/2 tbsp turmeric powder
1' cinnamon stick
1' star anise
Roast the above ingredients well and grind to smooth fine powder.

Method:

• Take a vok, add 5 tbsp ghee, add the ginger-garlic and fry for 2-3 mins.
• Add finely chopped onions, fry till they turn transparent , now add the crushed cloves and fry till you smell its aroma.
• Now add the green chillies, fry for few mins more , add the tomatoes and fry well till the tomato blends well.
• Now add the chicken pieces mix well, add small cup of water and bring to boil for 5 mins.
• Now add the Pulimunchi masala, mix well and cook for 10-15 mins.
• Add the tamarind pulp, stir well, sprinkle with finely chopped coriander leaves. Cook for another 2-3 mins.
• Now serve hot along rice or chapati.