Don’t get me wrong, I am all for trying new cuisines and finding the best of the substitutes to suit the thriving Paleo community but I am also all in for hunting down a recipe that is Paleo complaint in its original form. Mangalorean Chicken curry provides the much needed refreshing change by being Paleo compliant in its original form.

Call it my ignorance or the bias for Indian cuisine, I do not know of any other cuisine that offers multiple dishes that are naturally caveman compliant. Mangalorean Chicken curry aka Chicken Pulimunch (cute eh?) is literally being presented to you in its original form pulling it straight out of the dungeons. 😉



If you have read my previous posts you already know I am on a mission to hunt down traditional recipes across cuisines (Check out my post on Paleo Dhokar Dalna) and create a suitable Paleo version for the community and Mangalorean Chicken curry can be considered as a part of that mission. Maybe I will have enough recipes soon carve out an ebook out of it! :p

Pulimunchi is basically a blend of tamarind and a whole lot of other beautiful spices that come together to form a curry. Teamed best with either fish or chicken but I have heard vegetarians rave about its combination with cottage cheese as well this Mangalorean chicken curry does not rely on onions to give its curry a flavour and texture. In fact, it is already enriched with the tanginess of the tamarind and the blend of other spices – a concoction which is destined to make you truly happy! 



Moreover, the use of all natural ingredients like star anise (rich in Vitamin A and C) Fennel seeds (great for constipation, indigestion, bloating etc.) and tamarind (packed with anti-inflammatory properties) to name a few only brings out the benefits that one can truly derive from a food item capable of transmitting a soul in a state of bliss!

Lets make this winning chicken dinner then:

[lt_recipe name=”Mangalorean Chicken Curry | Chicken Pulimunchi” summary=”This recipe uses a beautiful blend of Tamarind and Indian spices to create an indulgent curry that is to die for! ” total_time=”1H 10M” print=”yes” ingredients=”Chicken – 3 medium size breasts;To Marinate the chicken:;Avocado oil – 2 tablespoons;Himalayan sea salt – 1/2 teaspoon;Black pepper- 1/2 teaspoon;For the curry:;Tamarind – size of half a lemon;Coriander seeds – 1 tbsp;Cumin seeds – 1 teaspoon;Ajwain seeds – 1/2 teaspoon;Fennel seeds – 1/2 teaspoon;Star anise – 1 or 1.5 pieces;Dry Kashmiri Red chillies – 10 pieces;Black pepper – 1/2 teaspoon;Garlic cloves – 6-7;Himalayan sea salt – as per taste;Coconut oil – 2 teaspoons;Turmeric powder – 1/2 teaspoon ;Crushed tomatoes – 2 tablespoons;Tomatoes – 1 medium sized finely chopped (to be used only if you dont have crushed tomatoes);Garish:;Coriander leaves” ]Start by marinating the chicken by adding in avocado oil, salt and black pepper;Mix well, cover and refrigerate for atleast 30 mins;Next soak the tamarind in half cup water;Make sure the tamarind is room temperature and push and squeeze in the tamarind completely into the water (make sure its submerged);Set it aside for atleast 15 minutes (the more the better);On a heated skillet dry roast the spices – add the seeds – coriander, cumin, ajwain and fennel, star anise & Kashmiri red chillies ;Dry roast them without oil until the raw flavour goes away – approx 4 minutes;Add these dry roasted spices to a blender pot along with garlic cloves & tamarind (water included);Whiz them up until it forms a lovely red paste;Now back to the skillet – once heated add in coconut oil & drop in the marinated chicken ;Give it a light stir to make sure its coated well with the oils and cover the skillet to cook the chicken at least to the extent of 90%;After the chicken is almost done add in turmeric powder and 4-5 tablespoons of the tamarind paste;Adding in the entire paste tends to aggravate the flavour so make sure you get a taste of the paste and add in the paste to suit your palate (i.e how tangy and spicy you can tolerate);Store the rest of the paste in the fridge and use it the next time (see notes for other applications of the paste);Add in the crushed tomatoes or chopped tomatoes and mix everything very well;Add in a little water to adjust the consistency of the curry depending on how thick or thin you like (a little less than half cup works well for me);Cover and cook well for atleast 10 full minutes (to allow the curry flavours to reap into the chicken);Once done garnish with chopped coriander leaves (check video on how to maintain coriander leaves fresh and thriving (with no hint of liquid moss) for upto a week);Team the chicken with rice or with gluten free cassava tortillas for best results;You can also roll it up in a lettuce wrap and throw in some avocados;Winner winner chicken dinner! ;[/lt_recipe]


  • Leftover Pulimunchi i.e. the paste can be utilized in other curry preparations -however, be sure to use it in limited quantities as this paste can dominate the flavor of the curry not giving you the desired results
  • I love to add about 1 teaspoon Pulimunchi to my lentil curry specifically when I am cooking brown lentils – enhances the flavor well

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