WAS LOST BUT NOW FOUND
MY WANDERINGS IN INDIA SERVE UP A WICKED RECIPE FOR AN EASY DINNER FULL OF DELICIOUS FLAVOURS I have written about fenugreek before. I think it was a lovely prawn recipe. But, the other day, I had my travel diary out from my days backpacking India and realised I had forgotten about another recipe in there that incorporates dried fenugreek leaves. This recipe uses chicken thigh fillets which makes it a simple dish but I have also made this using root vegetables, which is equally as tasty.
CHICKEN CURRY WITH FENUGREEK Ingredients
750g chicken thigh fillets 2 tablespoons ghee or coconut oil 2 bay leaves 2 green cardamom pods 1 tablespoon garam masala powder 2 cups onions, chopped 4 garlic cloves, thinly sliced 2 tablespoons ginger, grated 1 teaspoon turmeric powder 1 tablespoon coriander powder 2 green chillies, sliced (seeds optional) 1 cup Greek plain yoghurt 1.5 tablespoons dried fenugreek leaves (also known as Methi leaves) 1 tablespoon fresh coriander leaves (chopped) salt to season sugar to season (optional) rice to serve naan bread to serve
Remove any excess fat off the fillets (but remember: fat is flavour). Heat oil in a frying pan over a high heat. Add cardamom pods and bay leaves. Sauté until the cardamoms start to crackle: about 20 seconds. Add in the garam masala, stir and then quickly add the chopped onions and cook until translucent and soft for about 7-8 minutes on a medium heat. You don’t really want any colour in the onions, so stir often. Add in the chopped ginger, garlic, turmeric powder, coriander powder and chopped green chillies. Sauté for a minute. Remove from heat, let it cool slightly then add into a blender/processor and blend to a smoother paste. You may need a little water for this but not much. Add the blended paste back into the frying pan with the yoghurt, add in the fenugreek leaves and stir. Heat back up again. Taste for seasoning and adjust accordingly with the salt and sugar. Add chicken pieces and cook on a medium high heat for about 5 minutes. Finally, add in the chopped fresh coriander and three-quarters of a cup of water. Cook on a low-medium heat for a further 5-7 minutes, or until cooked. Serve hot with rice and naan bread. Visit Vicki at Red Hot Chilli Pepper, 9/65 Bulcock St, Caloundra