Methi(Fenugreek leaves) Chicken Curry

Today's recipe is a very flavorful,delicious and creamy chicken curry which goes very well with roti and rice.As the name indicates,the fresh methi leaves are used to flavor the curry and the highlight of the recipe is the addition of coconut milk.Coconut milk gives a very nice taste and consistency now on to the recipe....

Ingredients
IngredientQuantity
Chicken(with bones)1lb
Onion(chopped)2nos.
Fresh Methi leaves/vendhaya keerai1cup
Green chilly(slit) 4nos.
Ginger&garlic paste 1tsp
Coriander leaves(chopped)2tbs
Curry leaves(chopped)1 sprigs
Thick Coconut milk1/3cup
Lemon juice1tsp
Salt1/4tsp
Oil2tbs
For the marination
IngredientQuantity
Red chilly powder2tsp
Coriander powder1tsp
Garam masala powder1/2tsp
Turmeric powder1/8tsp
Ginger&garlic paste 11/2tsp
Yogurt/thayir 2tsp
Salt1tsp
For tempering
IngredientQuantity
Cumin seeds/jeeragam1/2tsp
Fennel seeds/sombhu1/4tsp
Cloves/lavangam2nos.
Cinnamon/pattai1inch piece



Method

  • Clean and cut the chicken to bite size pieces and to this add the ingredients given for marination.Mix it well and refrigerate for an hour or more.
  • Heat the oil in a skillet and add the cumin seeds,fennel,cloves and cinnamon.
  • Add the green chilly,onion and methi leaves,saute it till the onion gets transparent.
  • Then add the ginger&garlic paste and 1/24tsp of salt,cook it till the raw smell goes off.
  • Add the marinated chicken and saute it till it changes the color or 3-4 minutes.
  • To this add 1 cup of water and cook it covered in a medium flame for 7-8 minutes or till the chicken gets cooked completely.
  • Now to this add the coconut milk and cook it for only one boil and the chopped coriander leaves turn off the stove.
  • Finally add the lemon juice and mix it well.
  • Serve it after 2 hours with rice or roti to get the flavors incorporate well.
Enjoy.....................................................

  • Use of fresh methi give a nice flavor and aroma to the curry,do not use the kasoori methi as it changes the taste and flavor entirely.
  • I used the store bought coconut milk as it is really thick and gives a creamy texture.
  • The over night marination gives nice taste and the chicken will be juicy.
  • No tomato is added in this curry and adding the yogurt and lemon juice gives the tanginess to the curry.
  • Do not boil the curry after adding the coconut milk for a long time and add the lemon juice after turn off the flame.

14 comments:

Looks so superb and what lovely clicks :) yum

sounds rich and delicious, chicken curry looks yummy...well presented!

I have only seen and used Kasuri methi/dried methi in some chicken curry recipes. Looks delicious!

Yummy looking curry....love to have it wt rice or roti....

I love Indian food! This sounds so good! I'm your newest follower!

Never prepared methi chicken at home. but looks delicious and I liked the addition of green chllies along with red chilli powder. must be very flavorfull..

superb click dear.. like the flavor of methi when combined with chicken,..

I found this recipe on the same page featured in TS..yours and mine :)http://www.tastespotting.com/browse/3

Bookmarking!! Loveit!!

Keep an eye on it when you take the lid off or it will certainly thicken too much. Was ok, but can't say I'll be making Coriander chicken curry.

This looks delicious. Keep up the good work.

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