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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