Skip to main content

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
IngredientQuantity
Chicken(with bones)1lb
Onion(chopped)2nos.
Fresh Methi leaves/vendhaya keerai1cup
Green chilly(slit) 4nos.
Ginger&garlic paste 1tsp
Coriander leaves(chopped)2tbs
Curry leaves(chopped)1 sprigs
Thick Coconut milk1/3cup
Lemon juice1tsp
Salt1/4tsp
Oil2tbs
For the marination
IngredientQuantity
Red chilly powder2tsp
Coriander powder1tsp
Garam masala powder1/2tsp
Turmeric powder1/8tsp
Ginger&garlic paste 11/2tsp
Yogurt/thayir 2tsp
Salt1tsp
For tempering
IngredientQuantity
Cumin seeds/jeeragam1/2tsp
Fennel seeds/sombhu1/4tsp
Cloves/lavangam2nos.
Cinnamon/pattai1inch 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.


Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Strawberry Mango Popsicle

Today is the final day of Blogging Marathon #16 and the the recipe is a colorful popsicle made with fresh strawberries and mangoes. Since last two days the weather was in 90s and feeling hot,my kiddo wanted something cold to eat or drink.Suddenly got the idea of making these popsicles to finish the over ripe mangoes,it came out delicious and we enjoyed it.Only 5 popsicles were left to take the pictures and couldn't take the picture properly as it started melting due to the high temperature.Here is the recipe...     Ingredients Ingredient Quantity Mango(peeled,cubed) 1 cup Strawberry(cut into half) 1cup Sugar 4tbs Lemon juice 2tbs Method  Puree the mango and strawberry with 2tbs of sugar,1tbs lemon juice separately,keep it aside. Pour which ever layer want first in the popsicle mold or small cups and freeze it for 30 minutes. Then pour the next layer and freeze it for atleast 6 hours. Remove the popsicle from the mold by keeping in hot w...
Post a Comment
Read more

Thengai/Coconut Masala Chutney

Coconut masala chutney is a flavorful,tangy and mildly spicy chutney goes very well with Idly and Dosa which is my grand mother's signature recipe.This one is a favorite accompaniment for idly,dosa for my family and love it a lot.This chutney stays fresh for 2 days if it is stored properly in the refrigerator.Today is the day 3 of blogging marathon #16 and the recipe is as follows............ Ingredients Ingredient Quantity Coconut 1/2cup Onion 1no.(medium size) Tomato 2nos.(medium size) Red chilly 5-6nos. Oil 2tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Urad dhal/ullutham paruppu 1tsp Salt to taste Method                   Chop the onion finely and grind the coconut,red chilly and tomato to a fine paste,keep aside.   Heat a pan with the oil,when it becomes hot splutter the mustard and urad dhal.Add the onion and curry leaves,saute it till golden. Now add the ground paste and fry it f...
Post a Comment
Read more

Kothamalli/Coriander Thokku

Coriander thokku is a flavorful,tangy and spicy thokku  which I make it often and store it.It is an easy to make thokku which stays fresh for a week in the refrigerator.My mom makes this one for  travelling since it stays good without refrigeration for two days.This thokku is an accompaniment for idly,dosa,chappathi and curd rice.It can also be mixed with white rice topped with ghee or sesame oil.Here goes the recipe........ Ingredients Ingredient Quantity Coriander Leaves 3cups(tightly packed) Urad dhal/Uluttham paruppu 4tbs Red chilly 6-7nos. Tamarind paste 2-21/2tbs Oil 4tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Asafoetida/perungayam 1/8tsp Salt to taste Method                                        Trim the edges and wash  the  coriander ...
Post a Comment
Read more