Phulka with Chicken Curry
A tasty chicken curry, goes well with rotis / phulka / pulao / rice …
For the chicken:
500 g chicken, cut into medium pieces
½ teaspoon turmeric powder
½ teaspoon salt
Wash and clean chicken pieces. Drain out water completely. In a wide bowl, marinate chicken pieces with turmeric powder and salt. Cover and keep aside for half an hour.
For the paste (masala):
2 heaped tablespoon chopped coriander leaves (or a mix of mint and coriander leaves)
12 garlic cloves
1 well ripe tomato, chopped
½ - inch ginger, chopped
2 onions, chopped
1 teaspoon red chilli powder
¼ teaspoon turmeric powder
Transfer all the ingredients in a mixer bowl and make a smooth paste (without adding water). Keep aside.
For the curry:
1 tablespoon oil
Spice paste (masala)
Marinated chicken pieces
Salt to taste (or ½ to ¾ teaspoon)
1 cup (200 ml) water
1 teaspoon chopped coriander leaves
In a wide pan, heat oil on a medium heat. Add spice paste and stir well on a medium to low heat for 5 – 8 minutes until the raw smell goes and gravy slightly thickens.
Add marinated chicken pieces, 1 cup water (200 ml), and adjust salt to taste (or ½ to 3/4 teaspoon). Mix all the ingredients well. Cover with a tight lid and cook on a medium to low heat for 25 – 35 minutes or until done / chicken pieces softens / gravy thickens.
Sprinkle chopped coriander leaves and serve with rice / pulao / rotis / rumali roti …