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Methi Chicken Curry
Methi Chicken Curry (chicken with fenugreek) is one of the most fragrant and flavourful curries I make. A rich, distinctive taste that is utterly intoxicating. Learn more about what makes this curry so delicious.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 6
Calories: 473 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
For the curry powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp kashmiri chilli powder
- ½ tsp turmeric powder
- 1 tsp garam masala
- 1½ tsp salt
For the curry
- 2 tbsp vegetable oil
- ¼ tsp fenugreek seeds
- 1 bay leaf (dried)
- 1 tsp cumin seeds
- 4 black peppercorns
- 4 cardamom pods (lightly bruised to open up slightly)
- 3 cloves
- 1 onion (large, peeled and finely diced)
- 2 garlic cloves (peeled and minced)
- 1 tsp ginger (peeled and minced)
- 2.2 lb chicken thighs (1kg)(skinless/boneless - cut into 2" chunks)
- 11 oz frozen methi (defrosted) (about 300g)(or large 2 bunches of fresh - leaves only - rinsed)
- 2 tomatoes (chopped)
- ½ cup Greek yoghurt (plain)
- 1 tbsp kasoori methi
Instructions
For the curry powder
- Combine all the curry powder ingredients and stir well. Set aside.
Cup of Yum
For the curry
- Using a large saucepan, heat the oil on a medium heat until just hot. Add the fenugreek seeds, bay leaf, cumin seeds, peppercorns, cardamom pods and cloves and let them sizzle briefly. Add the onion, ginger and garlic and fry gently for 7-8 minutes until the onions are soft and golden.
- Add the chicken thighs and stir well. Turn up the heat a little and stir the chicken for 4-5 minutes to cook a little. Add the methi leaves and stir well. Cook for 5-6 minutes to evaporate most of the water from the leaves, before adding the curry powder, tomato and yoghurt.Bring this to a simmer and cook for 5 minutes, stirring regularly to avoid sticking. Pour in about 2 cups water and stir well. Bring to a simmer then reduce the heat and gently cook for 30 minutes (partially covered), stirring occasionally.Remove the lid and simmer for 5-10 minutes to reduce the sauce to a nice, thick creamy consistency. Remove from the heat.
- place the kasoori methi leaves between your palms and crush them over the curry sauce. Stir in, check for seasoning and serve.
- Serve with rice or Indian breads.
Notes
- Fresh Methi Leaves
- Fresh leaves are called methi or fenugreek, so keep your eyes peeled for either. Lots of Indian supermarkets will stock fresh, and most will stock frozen. Either is fine.
- Dried methi leaves and fenugreek seeds
- These can be found in all Indian supermarkets and some regular supermarkets now. Look out for Methi Kasoori on the label for dried leaves. Methi seeds are most commonly called fenugreek seeds. Both are easy to find online.
- To get the most flavour from dried leaves, rub the leaves between your palms to make a powder. Your hands will smell amazing all day (added bonus!).
- Fresh: remove the leaf part only and discard the woody stem. Be sure to rinse thoroughly to remove any dirt and grit.
- Frozen: Defrost before use and give a gentle squeeze to remove any excess water.
Nutrition Information
Calories
473kcal
(24%)
Carbohydrates
10g
(3%)
Protein
32g
(64%)
Fat
34g
(52%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
6g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
164mg
(55%)
Sodium
728mg
(30%)
Potassium
515mg
(15%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
592IU
(12%)
Vitamin C
8mg
(9%)
Calcium
266mg
(27%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 473
% Daily Value*
| Calories | 473kcal | 24% |
| Carbohydrates | 10g | 3% |
| Protein | 32g | 64% |
| Fat | 34g | 52% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 164mg | 55% |
| Sodium | 728mg | 30% |
| Potassium | 515mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 592IU | 12% |
| Vitamin C | 8mg | 9% |
| Calcium | 266mg | 27% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.