Life & Style Weekend - - FOOD & WINE - WORDS: VICKI TAY­LOR

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.


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

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