Wash 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 in a wok and saute the Onions. After done, add in the marinated Chicken. Saute it well for 5-10 minutes on a high heat, stirring at regular intervals. Now 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 gets separated and floats on top. Serve it hot with a steaming plate of plain rice or Pulao. Zeera rice also goes very well with this stunning dish.
A yummy leafy veggie preparation made predominantly with lamb meat in Hyderabad Deccan but here in this recipe, I gave it a twist by adding chicken which is my kids favourite. It tastes awesome with some simple masalas and can be opted as a lunch 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.
