My recent dinner party with guests got served this delicious main course…
Yummy Chicken curry, inspired from my Pakistani motherinlaw ❤
This light and flavorsome meal is a delightful surprise with such yummy taste, containing fenugreek leaves (methi), green peppers and potatoes. I whipped this meal up when I had guests by making it the night before and serving the next day, which also increased the intensity of the flavors by letting it sit in it’s spices overnight. This is also not a recipe that contains a millions-and-one ingredients, the majority of the ingredients can be purchased from your local supermarket.
Prep time: 25minutes
Cooking time:25mins (+45minutes simmer time)
- 3 large onions, sliced
- 2 green peppers, sliced
- 5-6 garlic cloves
- 1tbsp. ground turmeric (i love this stuff)
- 1/2 tsp. chilli flakes (very mild – add more if you prefer more chilli)
- 1.5tbsp. coriander seeds
- 5-6 potatoes peeled and cut into chunks (can add more if you like)
- Chicken pieces (I used a couple of drumsticks and 1 baby chicken cut into pieces from the butchers)
- 4-5tsps. methi (dried fenugreek leaves)
- 1/2tsp. coriander powder
- Seasoning to taste (I added 1tbsp. of salt and 1/2tsp. black pepper)
- Hot water from the kettle
- Cooking oil
- Prepare all the ingredients (slicing the onions, green peppers, peeling garlic cloves, peeling and cut potatoes, wash chicken pieces).
- In a blender, blend your garlic cloves, turmeric, chilli flakes and coriander powder with half a cup of water altogether for approx 5mins. Try and blend till no lumps, if not, you can always sieve out the lumps afterwards like I did in my YouTube video tutorial for this recipe.
- Once that’s done, in a large saucepan put some cooking oil till it covers the base and place on medium-high heat. Once warm, add in your onions and fry for approx 2mins.
- Next add your green peppers and fry for another 2mins.
- Once green peppers and onions are softened, add in your chicken pieces and fry for 4mins until chicken turns white. Add hot water to prevent the chicken from sticking.
- Next add 4-5tsps of the dried fenugreek leaves (methi) and stir.
- Afterwards pour hot water from the kettle to just about cover your chicken, and add in your potato chunks. Your potatoes will be absorbing a lot of this water so it’s worthwhile to check on your curry now and again.
- Now add in your spice mix that you prepared earlier in your blender and stir. Then add your coriander powder and then the salt & pepper to taste.
- Cover and reduce heat to low and leave to simmer for 45minutes until potatoes have gone soft.
- After 45minutes, turn off heat and serve warm. Or leave overnight and serve next day for extra yumminess.
For the video tutorial that I made for this recipe so you can cook along, click this link >>VIDEO TUTORIAL CHICKEN CURRY
I made this main course, after my starters of Turkish Lentil Soup which can also be found on this blog or also my YouTube page: http://www.youtube.com/thewanderingcook786 don’t forget to Subscribe for updates!
Any questions feel free to comment below.
The Wandering Cook 786 xxxxxx