Methi is fenugreek, a lovely pungent spinach used extensively in Indian cooking. It is usually found in Indian supermarkets. If you can’t find fresh methi, substitute for 4 tablespoons dried methi.
PREP TIME 30 minutes
COOK TIME 80 minutes
YIELD: 6-8 SERVINGS
Ingredients for curry
- 150ml oil (rapeseed is best)
- 25g butter
- 2 onions, finely diced (400g)
- 1.5 tablespoons grated ginger (35g)
- 1.5 tablespoons crushed garlic (35g)
- 2 tablespoons green chilli paste
- 2 tomatoes chopped(150g)
- 1 kg Chicken cut into 3-inch chunks. I try to use a mixture of wings and breast.
- 200g fresh coriander
- 100g fresh fenugreek, leaves removed (4 tablespoons kasoori methi if you can’t find fresh methi)
- 3 teaspoons salt
- 1 teaspoon tumeric
- 2 teaspoons garam masala
- Half teaspoon ground cloves
- Half a teaspoon ground cinnamon
- Use a food processor to blitz the coriander and methi leaves
- Heat the oil and butter in a large pan and fry the onions until they are a deep golden brown. This stage will take about 30 minutes
- Add the ginger and garlic paste and fry until the oil separates and the raw smell has gone
- Add the salt and turmeric. Cook for a few minutes before adding the tomatoes.
- Cook the tomatoes until they are completely disintegrated and oil has risen to the surface
- Next add the chicken and turn the heat up. Keep stirring until all the chicken has changed colour
- Add the chopped coriander, methi and green chilli
- Cover and simmer for about 45 minutes (If you are using just chicken breast, the cooking time will be much shorter).
- Towards the end of the cooking time, sprinkle in the garam masala, clove and cinnamon powder
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