Methi Chicken

Photo: flickr user rovingI

Ingredients

2 Chicken breasts, skinned and boned, cut into chunks

5 tablespoons Vegetable oil or 2oz butter

1 pkt Dry fenugreek leaves, (Methi)

1 teaspoon Garlic

1 teaspoon Ginger

2 tablespoons Mixed curry powder

1 teaspoon Garam masala

1 teaspoon Salt

1 tablespoon Tomato puree

2 Onions, peeled and chopped

2 Tomatoes, finely chopped

1 bn Fresh coriander, chopped

Preparation

Heat the oil or butter over a low heat, then add the garlic and ginger and cook until they begin to brown. Add the onions and stir for about 5 minutes until they soften.

Add the curry powder, tomato puree, garam masala and salt. Mix until all the spices are blended then add some water and cook for about 5 minutes.

Add the chicken chunks and Methi leaves and cook for 10 minutes, adding water when necessary. Stir occasionally. Add the tomatoes and cook for another 5 minutes.

To finish, turn up the heat and stir briskly until the remaining liquid forms a thick gravy. Check the chicken is cooked by cutting a piece in half it should be white right through.

When cooked, sprinkle with fresh coriander and serve as a main course with rice and naan bread.