Last time I went to the supermarket for groceries, I was very surprised to find fresh fenugreek leaves along with the fresh dill, parsley and mint leaves. Fresh curry leaves as well! But they will be part of anther recipe.
Fenugreek leaves called methi in Hindi have this distinctive aroma associated with the take away Indian dishes.
Fenugreek is also believed to be one of the most powerful and ancient spices, if you like culinary alchemy!
The funny thing was that I was asked if I was Indian based on the purchase of the fresh curry leaves and fenugreek leaves and a piece of mooli (which will star in another recipe as well). Not that I am similar to an Indian in any way, LOL!
I had some fresh chicken thigh fillets at home and was planning to cook a methi-spinach-chicken curry, and it turned out so delicious, that I just had to take a photo of it and share it! Because of the little time for shoot preparation, the photo is nothing special, as I would like it to be, so probably I'll have to make another shot, making my family happy :)
And the curry is not that intense and fierce as the original Indian ones are, because I had to adapt it to suit my 1 year old son as well.
Here's the fusion style curry:
2 large or 3-4 small chicken thigh fillets cut into cubes
1 tbsp olive oil
2 cloves garlic crushed
1 onion - diced
juice of 1/3 lemon
200 gr baby leaf spinach
1 medium-sized bunch fenugreek leaves - washed and cut
200 gr sweet cherry tomatoes - halved
150 ml water
for the masala:
1 tsp turmeric powder
1 tsp cumin powder
1/2 tsp cayenne pepper powder
1 1/2 tsp tandoori masala
1 tsp ginger powder
In a pan heat the oil and add the onion and garlic. Fry for 1-2 minutes until the onion gets darker, then add the chicken. Toss with the lemon juice and stir fast. Leave for 2-3 minutes stirring occasionally. Add the masala spices and stir until they cover the chicken properly. Leave for more 2-3 minutes. In the meantime add the fenugreek leaves, sir well and leave for a 1-2 minutes, then add the spinach, mix well leave for 3-4 minutes until tender.
Cover with the 150 ml water and bring to the boil.
Add salt to taste and the halved tomatoes and leave for 2-3 minutes then reduce the heat to simmer, cover with a lid and cook for 30 minutes.
Serve with boiled basmati rice.