Fenugreek Chicken Curry
A delicious and simple curry made with bone-in chicken and fresh fenugreek leaves, perfect with hot buttered roti.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 3 servings
Full Ingredient List
- 1/4 cup oil
- 1 medium onion, finely diced
- 1/2 chicken, bone-in, cut into curry pieces
- 1.5 teaspoon ginger garlic paste
- 1/4 cup full fat yogurt
- 3 green chillies, ideally ground into a paste
- 1.5 teaspoon coriander powder
- 1.5 teaspoon cumin powder
- 1/4 teaspoon turmeric
- 5 cups fresh fenugreek, chopped
- 2/3 cup water
- 1/2 teaspoon red chilli powder, or to taste
- 1 teaspoon salt, or to taste
Fenugreek Chicken Curry
Tools and Equipment
- deep pan or pot
- knife
- cutting board
- stove
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 1/4 cup | oil | ||
| 1 medium, finely diced | onion | ||
| 1/2 chicken, cut into curry pieces | chicken, bone-in | 1 chicken weighs on average 1.7lb/800g | |
| 1.5 teaspoon | ginger garlic paste | ||
| 1/4 cup | yogurt, full fat | ||
| 3, ideally ground into a paste | green chillies | Otherwise, chop them finely | |
| 1.5 teaspoon | coriander powder | ||
| 1.5 teaspoon | cumin powder | ||
| 1/4 teaspoon | turmeric | ||
| 5 cups | fenugreek, fresh | Chop them up finely, known as Methi | |
| 2/3 cup | water | 150ml | |
| 1/2 teaspoon | red chilli powder | or to taste | |
| 1 teaspoon | salt | or to taste |
Instructions
- Step 1: Heat oil in a deep pan or pot, add diced onions. Sauté over medium-high heat until golden. (Tips: Continuously stir to prevent burning.)
- Step 2: Add chicken and ginger garlic paste. Continue to sauté over medium-high heat until chicken is sealed. (Tips: Make sure chicken pieces are separated well in the pan.)
- Step 3: Add yogurt, spices, and green chillies. Sauté continuously until mixture thickens and oil separates. (Tips: Keep stirring to avoid sticking at the bottom.)
- Step 4: Stir in water, bring to a boil, cover, and simmer on low for 25 minutes. (Tips: Ensure the lid is tight for effective simmering.)
- Step 5: Uncover, add chopped fenugreek, stir it in. Cook uncovered until desired consistency is reached. (Tips: For a drier curry, allow it to reduce further.)
- Step 6: Adjust salt and chilli to taste and remove from heat. Serve warm. (Tips: Taste and adjust seasoning as needed.)
Additional Information
Notes: The recipe can also be made with dried fenugreek leaves, known as kasoori methi, as a substitute. It is important to ensure the onions are finely diced or even ground for a smoother curry texture.