Kulfa Murgh (Purslane Chicken Curry)
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A yummy leafy veggie preparation made predominantly with lamb meat in Hyderabad Deccan but here in this recipe, i gave it a twist many years back by adding chicken which is my kids favourite. And as of now, it is one of the most favourite dish of my little ones. It tastes awesome with some simple masalas and can be opted as a brunch or dinner idea on weekends. Feeding the leafy veggies in this form to your family and especially the kids will provide them with the necessary nutritive benefits. Try this out for your families and enjoy the joy of cooking healthy meals for your loved ones. Happy Cooking !!!!
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Ingredients
- Chicken bone-in 1kg
- Purslane leaves 2-3 bunches
- Chilli powder 1 tbsp
- Chilli flakes 1 tsp
- Salt 1 tbsp
- Ginger garlic paste 1 1/2 tbsp
- Onions 2 finely chopped
- Ripe tomatoes chopped 3
- Coriander seeds roasted and crushed 1 tbsp
- Ghee 3 to 4 tbsp/ Oil
- Turmeric 1/2 tsp
- Cumin powder 1 tsp
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Instructions
- Wash the chicken and marinate it with all the spices including the salt. Keep it aside.
- Wash the purslane leaves thoroughly and take only the leafy part. Discard the fat stem. If the stem is tender, it can be used too. Chop the leaves finely along with the stem if it is tender. Keep them in a colander for the excess water to drain.
- Meanwhile heat oil or ghee in a wok and saute the onions. Ghee is best for this recipe. After done, add in the chicken along with the spices. Saute it well for 5 minutes.
- Add in the tomatoes and chopped purslane too. Leave it to simmer on low flame. The tomatoes will leave its juices and the chicken gets cooked in along with the leaves.
- Stir it in between once or twice and no need of adding any water. Adjust the consistency accordingly and cook it until the oil or ghee gets separated and floats on top.
- Serve hot with a steaming plate of simple boiled rice or even pulaos. Zeera rice also goes very well with this stunning dish.
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