During my trip to India, I had the opportunity to try a chicken curry with fenugreek leaves and absolutely loved it. This herb is very mild and has a flavor similar to that of celery with a delicate texture that subtly enhances the character of a recipe. It is high in nutrition like spinach so it is often found in salads and various curries. Fresh plants and dried leaves are available at most Indian grocery stores at very low prices. Don’t use fenugreek seeds in this recipe, as they are not interchangeable.
My Fenugreek Chicken Curry recipe is easy to make and very healthy. The curry is made with vegetables and just a bit of yogurt to make it creamy. The richness comes from a unique technique employed in many Indian recipes – the spices are applied in three different layers to bring out the unique characteristics of the spices when tempered in hot oil, added to a boiling gravy and toasted and sprinkled on at the end. This may sound like a lot of work but it isn’t.
Your family will love this recipe as much as mine does. Leftovers are even better since the spices have extra time to develop.
All text and photographic content are property of KachisKitchen.com and are not to be used without permission of the author.