Methi chicken

Yield: 1 servings

Measure Ingredient
2 Chicken breasts; skinned and boned,
; cut into chunks
5 tablespoons Vegetable oil or 2oz butter
1 pack 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 bunch Fresh coriander; chopped

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.

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Carlton Food Network

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