Chicken Curry with Fenugreek Leaves

Chicken Curry with Fenugreek leaves

Chicken Curry - Fenugreek leaves

1 Tbsp groundnut oil
1 tsp of Ghee

1 medium onion, finely chopped

1 tsp garlic, finely grated or crushed

1 tsp fresh ginger, peeled and finely grated

700 g boneless, skinless chicken thighs, cut into 2½ cm chunks

4 tbsp canned chopped tomatoes

1 green chilli, finely chopped

1 tsp turmeric

¼ tsp chilli powder

1 tsp garam masala
1/2 tsp salt

A pinch dried fenugreek leaves

Method (adapted from Madhur Jaffrey's Curry Nation)

• Set a deep  pan over a medium heat. Add the oil and when it’s hot, tip in the onion. Fry for 10 minutes, or until it is light brown, then add the garlic and ginger. Fry for 2 minutes. 
• Add the chicken and brown for 2 minutes. Put in the tomatoes and green chillies. Stir for 2 minutes, then add the turmeric and ½ teaspoon of salt. 
• Mix well for 5 minutes before adding the chilli powder and garam masala. Stir and crumble in the dried fenugreek leaves. 
• Mix in 360ml of hot water, or enough just to cover the chicken, and bring to a simmer. Cover and cook over a low heat for 20 minutes, then serve.

Please go here for the original recipe