Chicken methi

Chicken methi

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

When planted, fenugreek seeds sprout fenugreek leaves, which are similar to watercress and have a lovely fresh, sharp flavour with a hint of bitterness. Methi refers to fenugreek leaves, fresh or dried, and they are used in salads, dals and with potatoes to make methi alu – a favourite recipe of North India. It is the use of dried fenugreek leaves together with fresh English spinach leaves that gives this curry its distinctive flavour – a slightly bitter, astringent taste mellowed by tomato. This dish is good served with Parathas, Chapattis or Naan.

Ingredients

Quantity Ingredient
600g english spinach leaves, stalks discarded, washed thoroughly and roughly chopped
2 tablespoons vegetable or canola oil
1 small onion, chopped
1 tablespoon Ginger paste
1 tablespoon Garlic paste
1 tablespoon ground coriander
1 teaspoon turmeric
1 teaspoon chilli powder
1 tomato, chopped
1kg boneless, skinless chicken thighs, each cut into 3 cm pieces
1 1/2 tablespoons dried fenugreek leaves
1/2-1 teaspoon salt, or to taste
Parathas, to serve (optional)
or Chapattis, to serve (optional)
or Naan, to serve (optional)

Method

  1. Cook the spinach in 125 ml water in a large uncovered saucepan over a high heat for 5 minutes. Drain and allow to cool a little, then purée in a food processor and set aside.
  2. Heat the oil in a large heavy-based saucepan over a medium heat. Sauté the onion, stirring occasionally, for about 2 minutes, or until golden brown. Add the ginger and garlic pastes and sauté, stirring, for 2 minutes.
  3. Stir in the coriander, turmeric, chilli powder and tomato and cook for 10 seconds. Add the chicken and stir, then cover the saucepan, reduce the heat to low and cook for about 30 minutes, or until the chicken is almost done.
  4. Stir in the puréed spinach, fenugreek leaves and salt and cook for a further 2 minutes. Serve hot.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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