Ingredients

Method

• 1,5 kg skinless chicken pieces (1kg if de-boned)
• 7 cm fresh ginger, chopped or grated
• 8 cloves garlic
• 1 t ground turmeric
• 1 1/2 t ground cumin
• 1/4 cup oil
• 4 onions, cut in half then sliced
• 350 ml yoghurt (plain)
• 2 t salt
• 3 T fresh coriander
• 3 T fresh fenugreek, chopped
• 6 - 8 fresh green chillies, finely chopped (use less if you are not up to it)

Method

Ingredients

Grind the ginger, garlic, turmeric and cumin to a paste using a mortar and pestle. Add 2 – 3 spoons of water if necessary.

Cut chicken into smaller pieces, about 30mm x 30mm, and brown in a wide based pot. Set aside.

Heat oil and fry onions until slightly brown. Return chicken to pot and fry for 2 minutes.

Add the paste and cook on medium heat for 10 minutes or until the paste has browned slightly.

Add yoghurt and salt and simmer on low heat for 12 – 15 minutes or until the chicken is nearly cooked. Make sure all the flavour and spice is scraped from the base of the pot into the yoghurt sauce.

Finely chop the coriander and chillies and grind to a paste with a mortar and pestle (or pureé in a blender with a little water).

Add to chicken and simmer for 5 minutes or so until cooked.

Add the fresh chopped fenugreek, stir through and serve with rice, rotis or naan and sambals.

Cook's note: if you can't find fresh fenugreek, you should be able to find the seeds at any Indian supermarket. Sprout these and you will have fenugreek in 7 - 10 days.