Indian chicken curry with fenugreek
Dan Toombs aka The Curry Guy has compiled his hundred easiest Indian dishes in a book. Nothing is sacrificed in terms of flavour, but preparation time is reduced. From chicken 65 to bhaja mackerel and chicken curry with fenugreek. Can you smell the Indian kitchen already?
Fresh fenugreek leaves are surprisingly still difficult to find. You can at least find dried fenugreek at the Asian grocery store. Why not try growing it yourself if you enjoy cultivating your own herbs?
How to make Indian chicken curry with fenugreek
1. Fresh fenugreek can be very bitter. Therefore, sprinkle 7 teaspoons of salt over the leaves and mix well by hand. Leave to stand for 10 minutes. Then squeeze the excess moisture out of the leaves, which also removes the bitter taste. Finely chop the leaves.
2. Heat the oil in a large pan over medium heat. Stir the star anise, cassia leaf, coriander seeds and fennel seeds into the visibly hot oil and fry for about 40 seconds. Add the finely chopped onion and fry for about 2 minutes. Stir in the garlic-ginger paste and add the green chillies, coriander stalks, fenugreek leaves, spice powder and chilli powder.
3. Fry for another 30 seconds, then add the passata, 250 ml base curry sauce and the pre-cooked chicken. Gently mix the chicken into the sauce, but only stir when the sauce is clearly sticking to the pan. Add the rest of the base curry sauce and bring to the boil. Cook until the sauce reaches the desired consistency, then stir in the yoghurt one spoonful at a time. Season with salt and garnish with the finely chopped coriander, garam masala and dried fenugreek leaves.
Title: The Curry Guy Easy
Author: Dan Toombs
Publisher: Good Cook
Price: €20,95
