Flavoursome Fenugreek Chicken Curry

Chicken, fenugreek and tomato curry with spinach and potato

Serves: 4

Made from


  • 480g diced chicken
  • 5tbsp dried fenugreek leaves
  • 2tsp fenugreek seeds
  • 1 large white onion, sliced
  • 4 cloves of garlic
  • 5 green finger chillies
  • 5cm ginger
  • 1tbsp cumin seed
  • 2tsp coriander seed
  • 2tsp ground turmeric
  • 400ml tinned tomatoes
  • 50g spinach
  • 200g Maris Piper potato, cubed
  • Ghee to fry
  • Juice of a lemon
  • Salt and pepper to season
  • Coriander leaves and flatbreads to serve


Toast the spices in a dry frying pan and grind to a powder.

Heat a large, heavy, lidded pan with the ghee.

Blend the onion, garlic, chilli and ginger to a purée then add to the pan. Season well. Cook for a minute stirring occasionally. Put the lid on, turn the heat down and cook for a further six to seven minutes. Remove the lid then add the spices.

Stir well and cook for a minute. Turn the heat down and cook until the paste is colouring nicely.

Add the chicken, fenugreek leaves and potato. Cook for a minute before adding the tomatoes.

Turn the heat to a medium simmer and cook for twenty minutes or so, until the oil has separated and the potato is soft. Add the spinach, stir well and add a squeeze of lemon juice.

Let the spinach wilt a little and serve with a sprinkle of coriander leaves and warm flatbreads.

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