Chicken and Fenugreek Leaves Curry (Keema Methi Saag)

This is a variation on the typical ground red meat and fresh fenugreek leaves curry that combines high protein and healthy greens. The protein can be swapped for any ground meat, i.e. beef, lamb, goat, venison, chicken, or turkey. It can be cooked slightly on the drier side, as I have here, or more of a curry sauce style, by adding more water and then adjusting the salt and any other seasonings as needed, as the additional water added will dilute the spices slightly.

Serve this dish with roti, naan, and/or white basmati rice.

Yield: Serves 3-4

Difficulty Level: Easy

Prep Time: 10-15 minutes

Cooking Time: Under 30 minutes

Ingredients

1 1/2 pounds ground chicken

1 bunch fresh fenugreek leaves, stems removed, washed, dried, and chopped

4 tablespoons neutral oil

1 large onion, diced

1 medium cinnamon stick

3 green cardamom pods

3-4 black peppercorns

3-4 cloves

1/2 jalapeno, seeded (leave in for more heat) and minced

1 large tomato, diced

4 garlic cloves, grated

1 teaspoon ginger, grated

1 teaspoon fresh turmeric, grated (can substitute 1/2 teaspoon turmeric powder)

1 1/4 teaspoons salt

1 teaspoon coriander powder

1 teaspoon cumin powder

1 teaspoon Kashmiri chili powder

1 1/2 teaspoons amchoor powder

1 tablespoon tomato paste

1/4 - 1/2 cup water ( 1 cup water if more sauce is desired)

1/2 teaspoon garam masala

Instructions

Heat the saucepan on medium-high and add the oil.

Add onions, cinnamon stick, cardamom pods, black peppercorns, and cloves. Sauté for about 2 minutes till onions are translucent. Add jalapeno peppers and continue to sauté for another 2-3 minutes, ensuring the onions do not brown too quickly or burn. Lower the heat to medium if needed.

Add tomato, garlic, ginger, and turmeric (if using fresh) and sauté until tomato has softened and cooked down a little.

Add chicken and mix. Break down any lumps either with the spoon you are using to stir or a meat masher. Cook for 1-2 minutes before adding all remaining ingredients except the water. If using turmeric powder, add that at this time too. Stir till well combined and cook another 1 minute before adding water. Combine well, reduce heat to low, cover, and simmer for 3-4 minutes.

Add the fenugreek leaves, stir all together, cover, and simmer for another 2-3 minutes.

Turn off the heat, sprinkle in the garam masala, mix, cover, and let sit for a few minutes before serving.

Enjoy!