Methi(Fenugreek leaves) Chicken Curry

Today's recipe is a very flavorful,delicious and creamy chicken curry which goes very well with roti and rice.As the name indicates,the fresh methi leaves are used to flavor the curry and the highlight of the recipe is the addition of coconut milk.Coconut milk gives a very nice taste and consistency now on to the recipe....

Ingredients

Ingredient	Quantity
Chicken(with bones)	1lb
Onion(chopped)	2nos.
Fresh Methi leaves/vendhaya keerai	1cup
Green chilly(slit)	4nos.
Ginger&garlic paste	1tsp
Coriander leaves(chopped)	2tbs
Curry leaves(chopped)	1 sprigs
Thick Coconut milk	1/3cup
Lemon juice	1tsp
Salt	1/4tsp
Oil	2tbs

For the marination

Ingredient	Quantity
Red chilly powder	2tsp
Coriander powder	1tsp
Garam masala powder	1/2tsp
Turmeric powder	1/8tsp
Ginger&garlic paste	11/2tsp
Yogurt/thayir	2tsp
Salt	1tsp

For tempering

Ingredient	Quantity
Cumin seeds/jeeragam	1/2tsp
Fennel seeds/sombhu	1/4tsp
Cloves/lavangam	2nos.
Cinnamon/pattai	1inch piece

Method

• Clean and cut the chicken to bite size pieces and to this add the ingredients given for marination.Mix it well and refrigerate for an hour or more.
• Heat the oil in a skillet and add the cumin seeds,fennel,cloves and cinnamon.
• Add the green chilly,onion and methi leaves,saute it till the onion gets transparent.
• Then add the ginger&garlic paste and 1/24tsp of salt,cook it till the raw smell goes off.
• Add the marinated chicken and saute it till it changes the color or 3-4 minutes.
• To this add 1 cup of water and cook it covered in a medium flame for 7-8 minutes or till the chicken gets cooked completely.
• Now to this add the coconut milk and cook it for only one boil and the chopped coriander leaves turn off the stove.
• Finally add the lemon juice and mix it well.
• Serve it after 2 hours with rice or roti to get the flavors incorporate well.

Enjoy.....................................................

• Use of fresh methi give a nice flavor and aroma to the curry,do not use the kasoori methi as it changes the taste and flavor entirely.
• I used the store bought coconut milk as it is really thick and gives a creamy texture.
• The over night marination gives nice taste and the chicken will be juicy.
• No tomato is added in this curry and adding the yogurt and lemon juice gives the tanginess to the curry.
• Do not boil the curry after adding the coconut milk for a long time and add the lemon juice after turn off the flame.

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