Methi Chicken with Fenugreek Micro-greens!
This summer I exercised my green thumb and tried growing a few easy plants and vegetables at home. I managed to get my hands on Indian favorites like Tulsi (Holy Basil), Hibiscus and Money Plant (Epipremnum aureum). In a tiny corner of my solarium, I am enthusiastically growing fenugreek (methi), chilies and tomatoes from seeds. The fenugreek micro-greens are easiest to grow with 3-4 weeks growth cycle.
My first harvest of fenugreek micro-greens was so beautiful that I didn't have the heart to pull it out. My daughter loves munching on the micro-greens raw. That's the healthiest snack anybody could ever have. I noticed some stems slowly wilting away so had to think of ways to put them to good use. I had some ideas dancing in my mind like Methi Bajra Debras -Fenugreek Millet Flatbread, or Fenugreek Millet Fritters but wanted to try something new. I had to prepare a chicken curry and decided to add fenugreek micro-green to enhance the taste and nutritional value.
This Methi Chicken curry turned out flavorful and delicious. The recipe is as easy as my usual chicken curry with an added flavor of methi/fenugreek and cashew nuts to lend in some creaminess. I will be definitely making this more often.
- 1 large red onion, sliced
- 1 tomato, pureed
- 2-3 cloves garlic, grated
- 1/2 inch ginger, grated
- 1/4 cup yogurt
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 2-3 cloves
- 1 inch cinnamon stick
- a bunch of homegrown fenugreek micro-greens, washed and chopped
- 1.5 lbs boneless chicken
- 8-10 cashew nuts, made into a paste
- salt to taste
- In a large saucepan, heat 2 tablespoons of oil to medium.
- Add the sliced onions and saute till golden brown. Should take around 8-10 minutes.
- Remove from heat, cool and grind it with yogurt to a smooth paste and keep aside.
- In the same pan add another teaspoon of oil and saute the fenugreek micro-greens for a min or two till till they slightly wilt. Remove and keep aside.
- Add another teaspoon of oil and temper with cloves and cinnamon stick and saute for few seconds till fragrant.
- Add the ground onion paste and tomato puree with the spice powders- turmeric, red chili, cumin and coriander and mix well.
- Let this mixture cook for a good 8-10 minutes till the oil separates.
- Add the chicken and saute on high for a few minutes.
- Lower heat to medium-low, add salt and cover and cook till chicken is almost 3/4th cooked.
- Now add the cashew paste, sauteed fenugreek leaves and garam masala and cook till chicken is done.
- Taste to balance the flavors.
- Serve hot with gluten free roti or gluten free naan or your favorite flavored rice.