Methi Chicken

• 2 chicken breasts skinned and boned, cut into chunks
• 5 tablespoons vegetable oil or 2oz butter
• 1 fenugreek leaves pkt Dry, Methi
• 1 teaspoon garlic
• 1 teaspoon ginger
• 2 tablespoons curry powder Mixed
• 1 teaspoon Garam Masala
• 1 teaspoon salt
• 1 tablespoon tomato puree
• 2 onions peeled and chopped
• 2 tomatoes finely chopped
• 1 fresh coriander chopped

1. Heat the oil or butter over a low heat, then add the garlic and ginger and cook until they begin to brown. Add the onions and stir for about 5 minutes until they soften.
2. Add the curry powder, tomato puree, garam masala and salt. Mix until all the spices are blended then add some water and cook for about 5 minutes.
3. Add the chicken chunks and Methi leaves and cook for 10 minutes, adding water when necessary. Stir occasionally. Add the tomatoes and cook for another 5 minutes.
4. To finish, turn up the heat and stir briskly until the remaining liquid forms a thick gravy. Check the chicken is cooked by cutting a piece in half it should be white right through.
5. When cooked, sprinkle with fresh coriander and serve as a main course with rice and naan bread.

chicken breasts, vegetable oil, fenugreek leaves, garlic, ginger, curry powder mixed, garam masala, salt, tomato puree, onions, tomatoes, fresh coriander

Taken from www.yummly.com/recipe/Methi-Chicken-1665513 (may not work)