Chicken methi

Methi leaves are fenugreek, so look for that in the shops if you're struggling to find methi

Indian name: Methi Murgh

What you need:

• 250g methi leaves (fenugreek)
• 450g chicken, diced
• 2 tbsp oil
• 3 tbsp Patak's Tikka Masala Curry Paste
• 150g onions, sliced
• 150g canned chopped tomatoes
• 50ml cream
• 1 tbsp fresh coriander, chopped
• ½ tsp sugar
• salt to taste

What you do:

1. Chop the methi (fenugreek) leaves and rub with 1 tsp salt. Squeeze well and allow the bitter juices to separate out. Place in a colander and rinse with cold water - squeeze out the excess moisture.
2. Heat the oil in a pan and fry the sliced onions for 2 minutes, add the Patak's Tikka Masala Curry Paste and continue to fry for 2 minutes. Add the chopped tomatoes and cook for 3 - 5 minutes.
3. Add the methi (fenugreek) leaves and the diced chicken and continue to cook for 10 - 15 minutes or until the chicken is cooked through (sprinkle with a little water if the mixture seems too dry).
4. Add the cream, sugar, fresh coriander and salt if required and cook for another 2 - 3 minutes.
5. Serve hot with rice and Patak's Naan Breads.

Skandi Candle

Pure soy wax candles in Flack Fig & Vetiver or Lemon fragrances - perfect for any dinner party or romantic night in.

Buy now on Etsy