Methi Murgh Chicken curry with Fenugreek

400 calories per serve

Serves 4 

Methi Murgh

 

2 tbs vegetable oil

1 large brown onion chopped

1 tbs garlic paste

1 tbs ginger paste

1 large red chilli chopped finely

1 heaped tsp fenugreek seeds

800g chicken thigh fillets roughly chopped

1 tsp coriander powder

1 tsp cumin powder 

1 tsp turmeric powder

1 tsp garam masala

1 tsp chilli powder

1 tbs tomato puree

2 heaped tbs yoghurt

1. Using half the oil in a heavy base pan over medium heat, add the onions and cook for 8-10 minutes. Add ginger, garlic and chilli and cook for a further 3 -4 minutes. Remove from the heat and transfer to a blender, add just enough water to turn the blades in the food processor. Blend into a paste. ( This is the curry paste).

2. Heat the remaining oil in the same pan, on medium heat add fenugreek seeds. Cook for 20 seconds then add the chicken pieces, cook until meat is sealed.

3. Add the ground spices, cook for 1 minute. Add tomato paste and cook for a further 2 minutes. Add the curry paste, rinse out the blender with a little bit of water and add to the pan. (approx 3 tbs water). Cook for 2 minutes.

4. Add yoghurt and mix well, reduce heat to a simmer, place lid on pan and simmer for 15 minutes.

5. Season to taste.