Spicy Chicken with Tomatoes and Fenugreek

Name: Spicy Chicken with Tomatoes and Fenugreek
Yield: Serves 4-6
Cuisine: Asia
Ingredients: 1½ inch/4 cm piece of fresh gingerroot, peeled and grated; 1 teaspoon cinnamon powder; 5fresh green chiles; 5green cardamom pods; ½ teaspoon mace powder; salt and freshly ground black pepper; ⅔ cup heavy cream; 1 teaspoon coriander powder; 2 lb 4 oz/1 kg ripe tomatoes; 3 tablespoons runny honey; 2 tablespoons ghee or clarified butter; vegetable oil, for frying; 3 tablespoons fenugreek leaves; 3cloves; 4 small red onions, peeled; 10garlic cloves, peeled and 5 finely chopped; 1 lb 12 oz/800 g boneless chicken, chopped into small pieces

Preparation info

Serves
4-6

Difficulty
Easy

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.

Ingredients

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

Asia
Main course
Spicy
Gluten-free

Method

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