Methi Murg - Chicken & Fenugreek curry

This comes from an awesome book I recently bought from Amazon, "India" by Pushpent Pant. His name alone is impressive!

It is the first recipe I've cooked from the book, but if it is anything to go by, I will soon be trying the remaining 999 recipes...

This book is not cheap, but worth every penny, i'ts a lovely object (that comes in it's own bag) , published by Phaidon,  and packed with enough info, ideas and great images to keep you going for years. Wow.

I've just seen they've just slashed the price on Amazon (after I'd bought 2 copies!) to £20.  That really is a massive bargain.

Anyway here's the basic recipe with a slight twist as I couldn't get fresh fenugreek and used dried instead. I also added some chopped fresh mint at the end just to freshen it up.  Probably a mortal sin, but still damn tasty...

RECIPE BELOW:


Methi Murg

100ml of vegetable oil
4 onions, sliced
5-6 green chillies, de-seeded
2 tsp finely grated ginger
2 tsp finely grated garlic
1/2 tsp turmeric
1 chicken,jointed & cut into medium pieces
100g fresh fenugreek shoots, or a handful of dried fenugreek
275g fresh tomatoes (2 medium), chopped
1.5 tsp chilli powder
Salt
1 handful fresh mint

Heat the oil in a heavy pan, I used a cast iron wok.
Add the onions and fry until golden brown (5-7 minutes).
Add the chillies, garlic, ginger, turmeric & fry for 2 mins.
Add the chicken & fenugreek and fry for 10mins.
Add the tomatoes & chilli powder & salt and cook for another few minutes.
Add enough water to nearly cover & cook for 30mins or until cooked through.
Stir in the chopped mint just before serving.

Delicious!