Chicken & Fenugreek Curry


I managed to get hold of some fresh fenugreek today at the market. A delicious ‘spinach-like’ Indian ingredient. It’s a fragrant and tasty – however not easy to come by all the time. Most Indian supermarkets will sell frozen fenugreek which will work well in this recipe – so if you can find it BONUS! It brings a lot to the taste of this curry. If you’re looking for something a little different then this is a spicy but flavourful treat that you won’t find on every Indian menu. It was all I could do to stop me going in for thirds. A triumph.


750g chicken thigh fillets (cut into large chunks)
2 cups fresh fenugreek leaves
1 1/2 cups natural yoghurt
3 tablespoons ghee
2 onions (finely chopped)
5cm piece fresh ginger (grated)
3 cloves garlic (minced)
2-3 green chillies (finely chopped)
1/4 teaspoon turmeric
1/4 teaspoon fenugreek seeds
1 tablespoon ground coriander
1 teaspoon garam masala
1/2 teaspoon paprika
1 large tomato (chopped)
1 teaspoon salt

Whisk together the yoghurt with 1/2 cup of water and set aside.

Wash the fenugreek leaves under the tap and shake off as mush of the water as possible. Finely chop the leaves. Heat a wok without any oil over a moderate heat, drop in the leaves and dry fry till the moisture from them evaporates. Add 1 tablespoon of the ghee and fry the leaves for about 15 minuted until dark and aromatic over a reduced heat. Remove from the pan.

Add the remaining ghee to the pan and fry the onion for 5 minutes until soft and golden. Add the ginger, garlic and chillies and fry for 1-2 minutes. Add half the garam masala, the paprika, fenugreek seeds and coriander, stir briefly then add the chicken and stir fry for about 5-6 minutes.

Stir in the yoghurt, fenugreek leaves and salt and bring to a simmer. Cover the pan, reduce the heat to low and cook for 25-30 minutes, stirring occasionally until the chicken is tender. Remove from the heat then stir in the tomato just before serving.

Serve with plain boiled rice or Indian breads.


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