Chicken Curry with Spinach and Fenugreek

Published January 1, 1997.

Why this recipe works:

To create a recipe and cooking method for deeply flavored homemade curry, we treated the whole spices properly (frying or roasting) for authentic, intense flavor, then added the aromatic ginger and garlic with the meat and liquid ingredients. When the meat was fully cooked, we finished our… read more

To create a recipe and cooking method for deeply flavored homemade curry, we treated the whole spices properly (frying or roasting) for authentic, intense flavor, then added the aromatic ginger and garlic with the meat and liquid ingredients. When the meat was fully cooked, we finished our chicken curry recipe by adding the vegetables and cooking until all the ingredients were melded and tender.

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Serves 4 to 6

Gather and prepare all of your ingredients before you begin. Garlic and ginger may be pureed by hand or in a minichop food processor. If using a minichopper, process the garlic and ginger with one to two tablespoons of water until pureed. You may substitute a scant half teaspoon of cayenne pepper for the jalapeño, adding it to the skillet with the other ground dried spices. Feel free to increase the wet (garlic, ginger, jalapeños, and onions) or dry spice quantities. Serve the curry with basmati rice.

Ingredients

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