I picked up an Indian Cookbook over the weekend and opened to a random page for my next experiment. Wouldn’t you know it, I landed on Chicken in Tomato and Fenugreek Sauce.
Of course, I seeing that I like to do things my own way I altered the recipe but you get the idea.
1 lb of cubed chicken (I strongly suggest dark meat. I only used white as that is what I had in the freezer)
3 tbsp of lime juice (left over from the last dish)
4 tbsp of olive oil
1 white onion, diced
2 tsp ginger paste
2 tsp garlic paste
2 1/2 tsp sea salt
1/2 tsp ground turmeric
1 tsp chili powder
1 tbsp coriander
15 oz can of diced tomatoes
1 tbsp fenugreek powder
1/2 garam masala
Handful of chopped cilantro
4 diced green chiles
1/2 cup warm water
Ready to go?
1 – Toss your diced chicken into a bowl, add 2 tsp of salt and your lime juice. Cover, shake and let sit for 30 mins.
2 – In a large skillet over medium heat, add your oil and onion. Cook for 5 to 7 minutes. Stir.
3 – Add the ginger, garlic paste and continue to stir for roughly a minute.
4 – Toss in your turmeric, chili powder, coriander and stir. Heat for roughly one minute, then reduce your heat to medium-low.
5 – Add your tomatoes and cook for roughly 5 minutes. Check the taste, if needed add the additional 1/2 tsp of salt.
6 – Place in your chicken (juice and all), raise the heat to high, and cook for 5 minutes.
7 – Add your half cup of water, reduce heat to medium and cook for 10 minutes until the sauce begins to thicken up.
8 – Add your fenugreek, cilantro leaves (save a few for the final plating), garam masala and chilis and cook for a few minutes, until the chilis become a bit tender.
9 – Plate over rice, add some cilantro and serve!
This is full of flavor and taste. It doesn’t have too much kick, as some may expect, and the cilantro pulls everything together. I hope you enjoy.
PS – Did anyone notice the cost of Chicken going up a rather large amount recently?