Phulka with Chicken Curry

Phulka with Chicken Curry

A tasty chicken curry, goes well with rotis / phulka / pulao / rice …

Serves: 3

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

Method

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

Method

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 …