Methi Chicken (Fenugreek Leaf Chicken Curry)

• 2 medium Yellow onion
• 5 cloves Garlic
• 25 g Ginger root
• 500 g Tomato, ripe
• 2 tbsp Rapeseed oil
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 1 tsp Ground turmeric
• 1 ½ tsp Fine sea salt
• 800 g Chicken thighs, boneless, skinless
• 80 g Fresh fenugreek leaves
• 120 g Yogurt, plain

1. Finely slice the onion. Crush the garlic and finely grate the ginger; roughly chop the tomatoes.
2. Heat the rapeseed oil in a Dutch oven over medium heat. Add the onion with a pinch of the fine sea salt and cook for 10 to 12 minutes, stirring, until deep golden.
3. Stir in the garlic and ginger and cook for 1 minute until fragrant. Add the ground cumin, ground coriander and ground turmeric and cook for 30 seconds, stirring constantly.
4. Add the chicken thighs and turn to coat in the spiced onion mixture. Cook for 4 to 5 minutes, stirring occasionally, until the chicken has lost its raw colour on the outside.
5. Add the tomatoes and the remaining fine sea salt, then bring to a gentle simmer. Cover and cook on low for 20 minutes, stirring once or twice, until the chicken is tender and the sauce has thickened.
6. Stir in the fresh fenugreek leaves and cook, uncovered, for 3 to 5 minutes until wilted and aromatic. Take the pan off the heat and leave it for 2 minutes to cool slightly.
7. Stir in the yogurt a spoonful at a time until the curry looks creamy and balanced. Taste and adjust seasoning with a little more fine sea salt if needed, then serve hot.

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