LUCHI WITH CHICKEN CURRY

Although rice is the staple food in Bangladesh, most Bangladeshi people have diverse variety of homemade flat breads in their diet. One of these flat breads is luchi, a deep-fried flat bread. Well we can't exactly see them as flat breads since they turn out round, and apparently the rounder the better. Few days back, me and my husband started craving it. I have never made any before, but I have seen my mom make them in various occasions addressing our family's love for them. It is an easy recipe but the technique is quite crucial to obtain the round structure, a little mishap and they turn out flat and tough. We decided to make a few luchi as trial run and have chicken curry as side dish. I took up the responsibility of making luchi and my husband took up the responsibility of the chicken curry. I must add it was his first time making it. The meal turned out pretty well considering it being our first times. 

Here goes the recipe behind it, I hope you like it.

MY LUCHI

First off, I took all-purpose flour, salt and oil in a bowl and mixed it well. Since I didn't have a good idea on how much water to use, I added little at a time until the dough has combined well. The dough shouldn't be too sticky, neither too dry. After leaving the dough covered for 30 minutes, I kneaded the dough for another 2-3 minutes until it was very smooth. I made the dough into smaller balls with diameter of about 2 cm. I then applied little oil on the rolling pin and rolled the dough in circle of 10 cm diameter. Ensure that the circles are thin enough to not break, this is more important than the diameter. During my trial runs, the puffiness of the luchi depended drastically on the thickness of the dough. Finally, deep fry the circles and puffy luchi will be ready, hot and delicious.

Ingredient

2 cups        all-purpose flour

2 tbsp         canola oil

1/2 tsp        salt

---

CHICKEN CURRY

Since it was one of my first times rolling out luchi, my husband decided to help me out with the sides. He first marinated the chicken with garlic, ginger, salt and all the spices for about 30 minutes. In a pan, he added chopped onions and green chili to some hot oil. Once they obtained the golden brown color, he added the marinated chicken to it along with some chopped potatoes and tomatoes. It is a common tradition in Bangladesh to put potatoes in almost everything. He poured about 2 cups of water and brought it to boil in high heat. He then lowered the heat and let the chicken and potatoes cook. I usually turn the heat high at the end before taking it off the heat, to reduce the gravy and get a thicker texture. But my husband likes it otherwise. The curry ended up being so tasty that I ate the leftovers with some tortillas the next morning. I will explain that some other time =P .

Ingredients

1 pcs       thigh and leg pieces of chicken

3 pcs       chopped red potatoes 1 pcs       chopped tomatoes

1 tsp        ginger paste

1 tsp        minced garlic 

1/2 tsp     turmeric powder

1/2 tsp     red chili powder

1/2 tsp     coriander powder

1/2 tsp     cumin powder

1/2 tsp     salt (to taste)

3/4 cup    chopped onions

2 pcs       chopped green chili 

2 cups     water On a plate, place a few luchi with a generous amount of the chicken curry and voila! delicious chicken curry with luchi is ready to be served.