Karahi Chicken with Fenugreek Recipe

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Karahi Chicken with Fenugreek Recipe - Serves 4

Taste Rating = 7.5 Heat Rating = Medium

Ingredients

225g (8 oz) skinless chicken thigh, cut into 1/2cm (1/4 inch) strips
225g (8 oz) skinless chicken breast, cut into 1/2cm (1/4 inch) strips
2 garlic cloves, peeled and crushed
1 teaspoon (5ml) chilli powder
1/2 teaspoon (2.5ml) salt
2 teaspoons (10ml) tomato paste (puree)
2 tablespoons (30ml) vegetable oil
1 tablespoon (15ml) dried fenugreek leaves
1 tablespoon (15ml) finely chopped fresh coriander leaves

Method

Half fill a medium to large saucepan with water and bring to the boil
Add the chicken thigh and breast and cook for 5 minutes
Drain the chicken and set aside (discard the liquid)
Mix the garlic, chilli powder, salt and tomato paste in a small bowl
Heat the oil in a large karahi, or frying pan, over a medium to high heat
Reduce the heat to medium, add the chicken and the tomato and spice mixture and stir-fry for 7 minutes (the curry becomes quite dry so keep stirring to stop it from sticking and burning)
Add the fenugreek and corinader and sir-fry for 5 minutes (the curry gets very dry so keep stirring to stop it from sticking and burning)
Add 1 1/4 cups (300ml or 1/2 pint) of water, bring to a simmer, cover and cook for 5 minutes
Serve hot

Check out a review of this recipe

Recipe submitted by Vijay Peters on 26 May 2008

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