Fenugreek Chicken Curry
Serves: 4
 
This Punjabi chicken dish is one of my favourites. It is a great dish to serve large groups. I learned how to make it with dried fenugreek leaves, known as kasoori methi. If you are fortunate to get your hands on some fresh fenugreek leaves substitute one large bunch for the dried fenugreek. Simply wash and roughly chop the fresh leaves and proceed as normal for the remainder of the recipe (no need to soak the fresh leaves as required with the dried ones).
Ingredients
  • 1 kg boneless chicken thighs (breast can also be used)
  • 1 ½ cups diced onion
  • 3 tbsp ginger, finely chopped
  • 3 tbsp garlic, finely chopped
  • 8 green cayenne chillies, slit lengthwise
  • 1 box (25 grams) dried fenugreek (kasoori methi)
  • 6 tbsp vegetable oil
  • 1 cinnamon stick
  • 5 whole cloves
  • 5 green cardamoms
  • 1 bay leaf
  • ½ to 1 tsp cayenne powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • ½ tsp turmeric powder
  • 1 cup diced tomatoes (if using canned, do not add liquid from can)
  • 1 cup yogurt
  • ½ to 1 cup water
  • Salt, to taste (approx. 1 ½ tsp)
  • For Garnish:
  • A generous pinch of garam masala
  • 2 tbsp ginger, julienned
  • ¼ cup coriander, roughly chopped
Instructions
Place dried fenugreek in a medium bowl and cover with water. Rehydrate for 20-30 minutes. Drain, discard water and lightly squeeze out any remaining moisture.
In a large saucepan, heat oil over medium high heat. Add onions and cook for 10 minutes or until they are golden brown. Lower heat to medium and stir in ginger, garlic and slit chillies. Cook for 2 minutes. Add whole and ground spices. Cook for another couple of minutes. Add rehydrated fenugreek (or fresh, if using) and tomatoes. Stir fry for a few more minutes. Add chicken, some salt, and cook for another 5 minutes or until most of the pieces have turned white and lost their raw colour.
Stir in yogurt. Add enough water to almost cover the chicken pieces. Cover the pot and bring the curry to a good simmer. Leave the cover slightly ajar, lower the heat and gently for another 15 minutes or until the chicken is fully cooked.
Adjust seasoning, if needed and garnish with julienned ginger, pinch of garam masala and roughly chopped coriander. Serve with basmati rice, naan or fresh whole wheat chapattis.
Recipe by at https://aglobalkitchen.com/2013/09/02/beet-tomato-salad-fenugreek-chicken-curry-and-poached-apricots-kashmiri-style/