Chicken curry with fenugreek (methi murgh)

I had an unexpected visit to Little India again. I had a lunch with a dear friend and a food blogger Aruna Mani at a popular Bengali and Punjabi cuisine restaurant named Mustard. We had  "sarson ka saag"(a popular Punjabi cuisine vegetable made with mustard leaves)  and "makki ki roti"(a flat bread made with corn flour) for the very first time. The food at Mustard restaurant is absolutely awesome. I went to an Indian cuisine restaurant after a very long time, and I was amazed by the authenticity of the cuisine in a foreign country.  If you ever visit Singapore, you have to try this restaurant....:)

Some pictures of our lunch....!!

After lunch Aruna and I, looked around in the market for a particular store which sells Maharastrian grocery items, but it was closed.....so bought some other Indian vegetables instead. I bought cluster beans and fenugreek. 

I am trying to include more greens in my family's diet and methi is one of the favorite greens. You can use it with lentils, flat-breads or as just a dry vegetable sauteed with some garlic. Today's recipe uses fenugreek with chicken and it is a mouthwatering recipe. It is quite simple and easy to make, just put in one ingredient after the other, saute it for a while..and the curry in ready in about 25-30 minutes...!!

Picture of fresh methi/fenugreek leaves here.

Ingredients:

• 400 gms chicken breasts/fillets
• 1 bunch fenugreek leaves (about 2 cups when chopped)
• 1 onion
• 3-4 cloves garlic
• 1 tomato
• cumin/coriander/garam masala powder 1 tsp each
• salt
• curry leaves 5-6
• curd 4 tbsp
• 1 tbsp oil

Recipe:

• Chop the chicken/fenugreek leaves/onion/tomato/garlic. Do it all at once and keep it ready on the chopping board or a plate.
• Heat some oil in a wok. Add curry leaves, garlic and onion and saute them for a minute or two till the onions are translucent.

• Add the fenugreek leaves.

• Saute till they are wilted.

• Add tomatoes.

• Saute till they are mushy.
• Then add the spice powders.

• Cook the mixture, stirring well on medium-low heat.

• Add chicken pieces and cook them till they are done.

• Lower the heat and add yogurt. Mix it well and let it further cook for 5-7 minutes.

• Simple and delicious methi murgh is ready.

• Serve with white or brown rice.

Quantity:

• About 3-4 servings with rice

Notes:

• It tastes best served the next day. Make it a day ahead and keep it in a covered container. Reheat on the stove (not in the microwave)
• Add hung curd, instead of yogurt to make the gravy creamy.
• I din't add chili powder or chilies, but you can add either 1-2 chopped green chilies in the beginning with the onions or about a tsp of chili powder when the other spices are added.
• Can make a vegetarian version with paneer or tofu or potatoes.