Aromatic Green Chicken Curry

Fresh fenugreek leaves add an authentic, slightly bitter taste to this fragrant dish.

Ingredients:

100g (31⁄2oz) fresh coriander,
including stalks, chopped
100g (31⁄2oz) fresh fenugreek
leaves, chopped
6 spring onions, chopped,
plus more to garnish
4 garlic cloves, chopped
2 tsp chopped fresh root
ginger
5 fresh hot green chillies,
chopped
1 tsp cumin seeds
30g (1oz) butter
3 tbsp Greek-style yogurt
4 skinless chicken breast
fillets, diced
1 tsp garam masala
1 tsp ground turmeric
1 tsp salt
2 tbsp single cream
200g (7oz) peeled and
de-veined cooked king
prawns

Method:

1 Put the fresh coriander, fenugreek, spring onions, garlic, ginger
and chillies in a blender and whizz to a purée.
2 In a large saucepan over a medium heat, dry-toast the cumin
seeds, stirring, for a couple of minutes until they become aromatic,
then add the butter. Once the butter has melted, tip in the herb
purée and 1 tablespoon of the yogurt and continue cooking
until the fat separates and starts to float on top.
3 Add the chicken, garam marsala, turmeric and salt. Stir in the
remaining yogurt and the cream and simmer gently for 12 minutes.
Lastly, add the prawns and cook for a further 2–3 minutes until
the prawns are just heated through.
4 Serve sprinkled with chopped spring onions.

Prep time 10 minutes
Cooking time 25 minutes
Difficulty Medium