Methi Chicken Curry, brings back memories of my early cooking experiences. My sister and I made this every week when living with my parents, until we became bored of the routine a few years on! Made with a tomato gravy and fresh fenugreek leaves, it’s no doubt a delicious fragrant curry.
Fenugreek leaves (also known as Methi) is a bitter herb and spice in the form of seeds or leaves (similar to a clover leaf). Known for it’s use in medicine, but also widely used in cooking in Africa and the Middle East. too.
[lt_recipe name=”Methi Chicken Recipe” servings=”2″ prep_time=”10M” cook_time=”25M” total_time=”35M” difficulty=”Easy” summary=”A mildly spiced curry made using fenugreek (methi leaves) and a tomato gravy. ” print=”yes” image=”https://www.spicella.com/wp-content/uploads/2020/09/Methi-Chicken-Recipe-1.jpg” ingredients=”2 Green Cardamom Pods;2 petals Star Anise;1 Cinnamon Stick (5cm);4 Curry Leaves;1 medium Onion (finely chopped);1/2 tsp Turmeric powder;2 red Chillies;1/2 tsp Red Chilli Powder;6 cloves Garlic; 10g Ginger;2 tbs Coriander Powder;2 tbs Cumin Powder;1 tsp salt;650g Chicken Breasts (diced);200g tinned Tomatoes (blended);60g fresh Methi chopped (Fenugreek Leaves);2tbs Plain Yoghurt”]Heat 2 tbs oil in a non-stick pan and saute the cardamom, star anise and cinnamon for 1-2 minutes.;Add curry leaves for 30 seconds before mixing in the diced onions.;Let the onions cook on a medium heat for 10 minutes until slightly golden.;Grate in both the ginger and garlic and cook for 1-2 minutes.;Add diced chicken, fenugreek leaves, salt, turmeric powder, cumin powder and coriander powder and let this cook for about 5 mins so that the chicken is coated with the spices.;Pour in the blended tomatoes and yoghurt and stir into the curry.; Let this cook on a low-medium heat until cooked for approximately 10-15 minutes.;[/lt_recipe]
Equipment required
- Non-stick pan
