Hi, Ray here again.
Curry time again – I just love weekends.
I had some chicken in the freezer to use up so I looked through the great Curry Focus chicken curry recipes to see what I could rustle up this weekend.
I was drawn to the Karahi Chicken with Fenugreek curry recipe. It looked a very easy curry to make. It was a bit odd (to me) in that it didn’t contain onion or ginger because these seem to be staple ingredients for most curries (along with garlic).
I only had chicken breasts in the freezer (I only need one of the chicken breasts) and all that I had to pick up was some chicken thighs and some dried fenugreek leaves. I’ve used fenugreek seeds in a few curries but have never used fenugreek leaves (dried or otherwise).
I thought it would be hard to find the fenugreek leaves but my favourite Indian food shop had them. Luckily I knew that the main alternative name for fenugreek is methi, because that was how the leaves were labelled in the shop.
Sunday dinner time was approaching so I prepared the ingredients a short time before the dinner guests arrived. I also cooked the chicken breasts and thighs and mixed up the garlic, chilli powder, salt and tomato paste in a bowl.
I got on with the rest of the cooking when the dinner guests had arrived and served up the Karahi Chicken with Fenugreek curry about 20 minutes later. This is a really easy recipe to follow. The only thing that I had to watch was that the curry was quite dry to start with (when I started to cook the chicken and spice mixture in my trusty large frying pan), and got even drier when I added the fenugreek and coriander leaves, and so I had to keep stirring the ingredients so that they wouldn’t stick to the frying pan and burn.
I served up the Karahi Chicken with Fenugreek curry on basmati rice.
This is a really simple dish and is very tasty, despite looking bland – maybe a colourful side dish would have jazzed up the meal a little. The strips of chicken were cooked to perfection. The curry received an average taste rating of 7.5 out of 10 with a spice/heat rating of “Medium”.
As I’ve said before, this is a very easy recipe to follow and you can have a yummy curry on your plate in about 30 minutes from starting to prepare the ingredients. Give it a try – I’m sure you won’t be disappointed.