About the Recipe
This is a savoury, aromatic North Indian curry characterised by a unique, slightly bitter, and earthy flavour from the fresh fenugreek leaves. The bitterness is balanced by cream and spices, resulting in a rich, slightly sweet, and flavourful dish.
Ingredients
2 Chicken breasts, cut into bite size chunks
1 Tsp Ground Turmeric
1 Tsp Garam Masala
1 ½ Tsp Sea Salt
200ml Single cream
5Tbsp Vegetable Oil,
1 Tsp Cumin Seeds
6 large Garlic cloves, peeled and thinly sliced
20g Ginger, peeled and thinly sliced
2 Onions, peeled and thinly sliced
3 Green Chillies, chopped
100g fresh Fenugreek, mostly leaves freshly chopped
1 Tsp Ground Cumin
1 Tsp Ground Coriander
80g Baby Spinach
Preparation
Place the Chicken pieces in a large bowl along with half the Turmeric, all the Garam Masala, ½ Tsp Salt and the 4 Tsp of Cream
Mix well to combine, then cover the bowl and leave to marinate in the fridge for 2 hours
Whilst the Chicken is marinating heat a frying pan with 1 Tbsp of Oil and fry the Onions until golden
Set aside
When ready to cook, preheat the oven to 180°C fan
Spread the marinated Chicken out on a baking tray and cook in the oven for 15 minutes
Meanwhile, heat 4 Tbsp Oil in a frying pan over a high heat
Once the oil is hot, add the Cumin Seeds
As soon as they start to sizzle, add the Garlic and Ginger and cook for 1 minute
Add the onions, stir and cook for 3 minutes then add the Chillies and remaining 1 Tsp of Salt
Cook for a further 2 minutes
Add the Fenugreek leaves and Spinach, reduce the heat to medium and cook for 2 minutes
Add the remaining Turmeric, the Cumin and Coriander and stir to combine well
Add 150ml of Cream and the cooked Chicken and stir
If needed add the remaining Cream
Cook over a medium high heat for 2 minutes
Remove from the heat and leave to rest for 5 minutes before serving with Indian flatbread