Purslane (kulfa/kozhuppa) chicken curry
Purslane has
always been touted as a very effective medicinal plant in India. It is being
recognized more nowadays for its high omega fatty acid content. Recently I
rediscovered purslane in a nearby supermarket and bought 2 big bunches.
Anyways, I had never liked purslane and I was doubtful how kids will take this.
So, I decided to sneak purslane in chicken curry. You know what??? Even the
green-hater of the family requested to put this recipe in regular rotation!!!!
Success!!!!
Wash the
purslane well. Cut off the roots and hard stem. Chop coarsely. Chop onion,
ginger, garlic and tomato separately and set aside. Mince chicken coarsely. Get
your whole spices and spice powders measured and ready.
Heat the
oil in a wok and add whole spices. Fry for a minute and add onion. Fry for 4-5
minutes. Add ginger-garlic, salt, chicken mince and all the spice powders. Stir
over moderately high heat, breaking big chunks. When chicken starts to brown,
add tomato. Combine well. Add the purslane and keep stirring. The leaves will
release a lot of water. Keep the purslane-chicken near the edge of the wok and
let all water evaporate. Check for salt and add more if needed. Serve hot with
rice or roti.
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