Anyone who knows me knows that I simply adore a good curry. There is nothing like Indian cooking for getting layer upon layer of complex flavours zinging around your tastebuds and making you feel oh so good! This Fenugreek Chicken Curry is one of my favourites and is really not difficult to make. I make mine with potatoes as I feel it really works well. Give it a try!
800g boneless, skinless chicken thighs
200g plain yoghurt
1 tsp salt
1 tsp ground black pepper
4-5 tbsp vegetable oil
6 green cardamom pods
1 black cardamom pod
1 cinnamon stick (2.5cm long)
1 blade of mace
2 bay leaves
3 onions, thinly sliced
2 garlic cloves, finely chopped
1 piece of ginger (1cm long), finely chopped
500g of potatoes, diced to 1/2 cm chunks
3-4 green chillies, sliced
2 tbsp ground coriander
1 tsp ground turmeric
1 tsp hot chilli powder
2 tomatoes, blended
2 tbsp dried fenugreek leaves
3 tbsp chopped coriander to serve
Salt and pepper to taste
- Put the chicken pieces, yoghurt, salt and pepper into a bowl and mix and let stand for an hour.
- Heat the oil in a pan and fry the whole spices until they start to spit.
- Add the sliced onion and fry until translucent.
- Add the potatoes and continue frying until the onions are golden and just beginning to brown.
- Add the garlic, ginger, chillies and ground spices. Fry the spices off for a minute.
- Add the blended tomatoes and cook for 10 minutes.
- Add the chicken and yoghurt mix.
- Add 150ml of water.
- Simmer, covered until potatoes are tender and chicken is cooked.
- Add the fenugreek leaves and season to taste. Simmer for another 5 minutes.
- Remove and discard the whole spices.
- Top with the chopped coriander and serve with rice or chipatis.
Hope that you enjoy this dish. Please feel free to leave any questions or comments. 😊