Spicy Chicken with Tomatoes and Fenugreek

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Great Curries

By Keith Floyd

Published 2004

  • About

In this dish, chicken is cooked in a rich tomato gravy scented with fenugreek leaves and then further enriched with cream and honey.


  • 1 lb 12 oz/800 g boneless chicken, chopped into small pieces
  • 2


Put the tomatoes, onions, the whole garlic cloves, the ginger, chiles, cardamoms, coriander, cinnamon, mace, and cloves in a large pan with a little water and cook on high heat for about 5 minutes. Cool, then put the lot into a food processor and whiz until you have a smooth, red sauce.

Heat a little vegetable oil in a skillet and cook the chopped garlic until it is just browning, then