Chicken Methi (Fenugreek Leaves) Curry - 2
Methi Murg - 2
Philip Carr
I used to cook an Indian chicken recipe (Murgh Methi) which contained fresh fenugreek and coriander leaves, and I wanted to make it more smoky, less green tasting, so I decided to try ground fenugreek seeds and dried fenugreek leaves, and omit the fresh coriander (which I love, but it wasnt what I was after here). So this is what I came up with. We like to have it with green beans in garlic tempered with black mustard seeds.
Serves 2
Ingredients
2 chicken breasts, cut into 1 inch cubes
2 tsp. fenugreek seeds (methi)
4 cloves garlic, peeled
1 inch cube of ginger, peeled
1/2 tsp. turmeric
3 tbsp. oil
1 medium onion, peeled and cut into half rings.
1/2 tsp. chilli powder, adjust to taste
2 tsp. dry fenugreek leaves or Kasoori/Kasuri methi. If using fresh leaves, you will need a cup full.
3 small pots of natural yoghurt (125g/100ml pots)
Instructions
Grind two teaspoons of fenugreek seeds in a grinder. Keep aside. If grinding the hard methi is difficult in your grinder, soak them for 30 minutes or so and grind with onion, ginger, garlic.
Place ginger/garlic & turmeric in a chopper/blender, and make a paste with a little water. Keep aside.
Heat oil in a heavy pan and fry onion mix on medium heat, until slightly brown.
Add the ground fenugreek seeds and chilli powder, stir.
Add the chicken, stir-fry until lightly brown and sealed.
Add fenugreek leaves and stir.
Add the yoghurt, one tbsp. at a time, incorporating by stirring in.
Add salt as required
Simmer chicken until cooked.
Serve hot with Boiled Rice and Chapatties.
