Hi, Ray here again.
The weekend has rolled around again so it’s time for another curry.
This weekend I had some chicken breasts in the freezer that had to be used up soon and so I checked out the list of great chicken curry recipes on the Curry Focus website to see what I could make.
I spotted the recipe for Karahi Chicken with Fenugreek which looked to be a nice, simple, recipe. Unlike most curries, this recipe doesn’t call for onion or ginger but it looked like the results would be tasty.
My local Indian supply store had the fenugreek (methi) leaves that I needed so all I had to get at the supermarket were some chicken thighs.
I prepared the ingredients, cooked the chicken pieces and made the spicy paste not long before the arrival of the dinner guests.
I got on with the real main cooking once the dinner guests had arrived and were settled in the lounge with a beer.
The only tricky thing with the cooking was that the ingredients were very dry until the water was added so I had to stir the contents of the frying pan very often so that the food wouldn’t stick and burn.
And the curry was ready in only 20 minutes – one of the diners hadn’t even finished their beer!
I served the Karahi Chicken with Fenugreek on a bed of basmati and herded the diners into the dining room, where they quickly got “stuck in” to the meal.
And what was the verdict? Very tasty!. The chicken strips were unusual but everybody loved them. The curry doesn’t have much colour, although it tasted great – maybe I should have sprinkled some fresh cilantro as a garnish.
The curry was voted a score of 7.5 out of 10 for taste and had a “heat” rating of “Medium”.
This is a very simple curry to make. It only takes about half an hour from starting to prepare the ingredients to serving up the curry. I know you’ll be very happy with the results if you try this recipe.