Chicken Methi Curry
1/2 tsp of salt
1 large handful of fresh fenugreek (methi) leaves, roughly chopped
3 tbsp of rapeseed oil
2 star anise
1 Asian bay leaf
1 tsp of coriander seeds
1 tsp of fennel seeds
1 onion, finely chopped
2 tbsp of mixed garlic and ginger paste
2 green chilies, finely chopped
Stalks from a large bunch of coriander
1 tbsp of curry powder
1 tsp of chilli powder
75ml (5 tbsp) of plain passata or blended chopped tomatoes
500ml of base curry sauce, heated
700g of pre-cooked chicken, plus 120ml of the cooking stock
4 tbsp of plain yoghurt
3 tbsp of chopped coriander leaves
1/2 tsp of garam masala
1 tsp of dried methi leaves
Fresh fenugreek has a tendency to be very bitter. To reduce the bitterness, pour the 1/2 teaspoon salt over the leaves and mix thoroughly by hand. Set aside for ten minutes. After the time is up, squeeze the leaves to get rid of any excess water, which will also get rid of the bitterness. Finely chop the leaves.
Now heat the rapeseed oil in a large pan over medium-high heat. When visibly hot, stir in the star anise, bay leaf, coriander seeds and fennel seeds and temper them in the oil for about 40 seconds. Add the finely chopped onion and fry for about two minutes, followed by the garlic and ginger paste. Stir this all up well, then add the green chillies, coriander stalks, fenugreek leaves, mixed powder and bassar curry masala or chilli powder.
Fry for a further 30 seconds, then add the passata, 250ml of the base curry sauce and the cooked chicken. Move the pieces of chicken around in the sauce to coat them but only stir the sauce if it is obviously sticking to the pan. Add the remaining base sauce and bring to a rapid simmer. Cook until the sauce is your preferred consistency, then whisk in the plain yoghurt, one tablespoon at a time. Season with salt to taste and garnish with the freshly chopped coriander, garam masala and dried methi.
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