Chicken Curry with a Fenugreek Cream Sauce
This is a very simple dish to make… the only catch is to make sure you have fenugreek seeds and dried fenugreek.. any Indian store will have it and a little goes a long way… especially the seeds. Fenugreek has a very earthy yet pungent flavor.. it adds a certain nuance to a dish which is hard to explain.. you will have to try it yourself… oh and btw, the naans from yesterday will go fabulously with this dish…
- 2 tablespoons coconut oil
- ¼ teaspoon fenugreek seeds
- 2 teaspoons cumin seeds
- 3 garlic cloves, chopped
- 1 inch ginger, chopped
- 1 medium yellow onion, chopped
- 1 tablespoon dried fenugreek
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- ½ teaspoon sugar
- ½ teaspoon cayenne pepper
- 2 tablespoons full fat yogurt
- 2 tablespoons half and half
- 1 cup water
- 1 pound chicken thighs, skinless, cut into 2 inch pieces
- Salt to taste
- ½ cup cilantro, chopped
Heat a wok like pan with the coconut oil. Add the fenugreek and cumin seeds. Saute for 30 seconds on medium heat. Add the ginger and garlic and sauté on medium heat for 1 to 2 minutes. Add the onion and sauté for another 2 to 3 minutes. Add the fenugreek powder, coriander powder, garam masala, sugar and cayenne pepper. Saute for a minute and add the yogurt, half and half and the water. Bring to a boil. Take off heat and transfer to a blender. Blend till smooth and return to the pan. Bring to a simmer and add the chicken and salt. Simmer the chicken covered with lid for 15 to 20 minutes. Check for seasonings, garnish with cilantro and serve.
