Kulfa Murgh: A Flavorful Purslane Chicken Curry (Kid-Approved!)
45 minutes
735 reads
About Kulfa Murgh: A Flavorful Purslane Chicken Curry (Kid-Approved!)
Experience the vibrant flavors of Hyderabad with a healthy twist! This Kulfa Murgh reimagines the classic lamb dish using tender chicken and nutrient-rich purslane, creating a curry that's both deeply satisfying and surprisingly easy to make.A simple yet aromatic blend of spices infuses the chicken and greens, resulting in a fragrant and flavorful curry perfect for any occasion, from weekend brunch to a weeknight dinner. It's a delicious way to sneak in those leafy greens, especially for picky eaters!Serve this comforting Kulfa Murgh with fluffy steamed rice or fragrant pulao for a complete and unforgettable culinary experience.
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
For the Chicken Marinade
- 1 kg Chicken bone-in
- 1 Tbsp Chili Powder
- 1 tsp Chili Flakes
- 1 tsp Salt or as per taste
- 1/2 tsp Turmeric Powder
For the Curry
- 2 cup Purslane Leaves finely chopped, packed
- 2 medium Onions finely chopped
- 3 medium Tomatoes chopped
- 1 Tbsp Ginger-Garlic Paste
- 3 Tbsp Ghee or oil
- 1 tsp Cumin Seeds
- 1 Tbsp Coriander Seeds roasted and crushed
Instructions
- In a bowl, combine the chicken, chili powder, chili flakes, salt, and turmeric powder. Mix well to ensure the chicken is evenly coated. Set aside to marinate.
- Thoroughly wash the purslane leaves and chop them finely. If the stems are tender, you can include them as well. Place the chopped purslane in a colander to drain any excess water.
- Heat the ghee in a large pot or wok over medium heat. Add the chopped onions and sauté until translucent, about 5-7 minutes. This builds a flavor base for the curry.
- Add the marinated chicken to the pot and sauté for another 5-7 minutes, stirring occasionally, until lightly browned.
- Add the ginger-garlic paste, cumin seeds, and crushed coriander seeds to the pot. Sauté for a minute until fragrant, stirring constantly to prevent burning.
- Stir in the chopped tomatoes and purslane leaves. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the chicken is cooked through and the purslane is tender. Stir occasionally.
- The curry is ready when the ghee or oil separates and floats to the top. This indicates that the flavors have melded and the chicken is cooked. Check for seasoning and adjust salt if needed.
- Serve the Kulfa Murgh hot with steamed rice or pulao. Jeera rice is also a great accompaniment.
Recipe Notes
Good To Know
- For an extra tangy flavor, add a splash of fresh lemon juice or a few chopped tomatoes along with the purslane leaves. The natural sourness of purslane pairs beautifully with these additions and enhances the overall taste.
- If you prefer a richer, creamier curry, stir in a few tablespoons of coconut milk or cashew paste towards the end of cooking. This balances the tanginess of the greens and adds a luxurious texture.
- Purslane leaves cook quickly and can become mushy. To retain their signature crunch, add them only in the last 7-10 minutes of simmering so they maintain some texture and vivid color.
- Leftovers taste even better the next day as the flavors meld.
Expert Tips
- For a smoky flavor, try dry-roasting the purslane stems before adding them to the curry. This adds depth and complexity to the dish.
- Purslane can be substituted with spinach or kale, but adjust the cooking time accordingly as these greens may require longer to soften.
- If using fresh purslane, be sure to wash it thoroughly as it can sometimes be gritty.
Storage Instructions
- Store any extra curry in an airtight container in the fridge for up to two days.
- Gently reheat before serving to preserve the texture of the greens.
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Recipe Nutrition
Calories: 74kcalCarbohydrates: 3gFat: 7gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gSodium: 380mgFiber: 1gSugar: 1g
Zeenath Amaanullah
Articles: 92
3 Comments
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This looks delightful! Thanks for the recipe.
This looks so appealing! Thanks for sharing.
This is fantastic! Thank you for sharing.