Chicken Puli Munchi (Mangalorean Chicken Curry)


Chicken: 500g (curry cut)

Turmeric: ¼ tsp

Ginger garlic paste: 1 tbsp

Lemon: 1 tsp

Meet mirsang paste: 2 tbsp (40g)

Oil/Ghee: 1-2 tbsp

Mustard seeds: ½ tsp 

Star anise: 1

Fenugreek seeds: ¼ tsp

Bay leaf: 1

Cinnamon: 1”

Jeera: ½ tsp

Onion (fine chopped): 1 medium

Curry leaves: 1 sprig



  • Marinate the chicken with turmeric, ginger garlic paste, lemon and meet mirsang paste. Mix well and keep aside for 30 min. 
  • In a pan heat oil/ghee. Add mustard seeds, star anise, fenugreek seeds, bay leaf, cinnamon and jeera and saute on medium heat for 1 minute. 
  • Add the onions and curry leaves and saute till the onions turn translucent
  • Add the marinated chicken and saute on high for 3-4 minutes. 
  • Add ½ cup water (or as much as needed) cover and cook on medium till the chicken is cooked 
  • Serve hot. 

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