Chicken methi curry
I got the principle from the Curry Guy, however, adapted it slightly for our family so here’s my version. Don’t be put off my the amount of ingredients, it really is a simple curry to make and will be worth it in the end.
Chicken methi curry is a wonderfully comforting dish, bringing together tender chicken, gentle spices, and the earthy aroma of fenugreek leaves. The methi adds a unique depth of flavour that makes this curry stand out while still being simple enough for an easy weeknight meal.
Serving Suggestions for Chicken Methi Curry
- Steamed basmati rice — light, fluffy and perfect for catching the aromatic methi‑infused sauce.
- Jeera rice (cumin rice) — adds warmth and fragrance without overpowering the curry.
- Plain naan or garlic naan — soft, warm and ideal for scooping.
- Chapatis or rotis — lighter than naan but still great for mopping up the sauce.
- Saag aloo — spinach and potatoes echo the earthy notes of the methi beautifully.
- Bombay potatoes — hearty, spiced and a lovely contrast to the gentle bitterness of fenugreek.
- Cucumber raita — cool, creamy and refreshing alongside the aromatic curry.
- Kachumber salad — chopped tomatoes, cucumber and onion with lemon for brightness.
- Tandoori‑style roasted vegetables — smoky, spiced and a great warm side.
- Poppadoms with chutneys — mango chutney, lime pickle or mint yoghurt for extra texture and flavour.
Chicken methi curry
Ingredients
Base curry sauce (this will make 1.5 litres, any leftover can be frozen for next time)
- 3 tbsp rapeseed oil
- 3 onions, sliced
- ¼ red pepper
- ½ garlic paste
- ½ ginger paste
- 1 tomato, diced
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp paprika
- ¼ tsp ground turmeric
- ¼ tsp fenugreek
- 1 litre water
Chicken curry
- 4 chicken breasts, cut into cubes
- 3 tbsp rapeseed oil
- 2 star anise
- 1 bay leaf
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 onion, chopped
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 2 green finger chilli's, deseeded and sliced
- ½ tsp dried methi leaves
- ¼ ground coriander
- 1 tbsp curry powder
- 1 tsp chilli powder
- 75 ml passata (or 100g tinned tomatoes)
- 500 ml base curry sauce
- 200 ml chicken stock
- 4 tbsp plain yoghurt
- salt
- ½ tsp garam masala
- handful of coriander leaves, finely chopped
Instructions
To make the base curry
- Heat the oil over a medium heat in a large saucepan, add the onions and red pepper and cook slowly for around 5mins until they being to soften.
- Add the garlic and ginger paste and all the spices, stir together and cook for around 30 seconds.
- Add quarter of the water, when all mixed together, pour into a blender and blend until smooth. Pour back into the saucepan, along with the rest of the water Top tip: I put some of the water into the blender, swirl it around and pour into the saucepan to ensure all the curry base is used up.
- Simmer for around 20mins then leave to one side.
- Note: this mixture makes around 1.5 litres, you will only need to use 500ml for this curry. Freeze the rest for next time.
To make the chicken methi curry
- In a large saucepan, heat 2 tbsp rapeseed oil over a medium heat and cook the chicken pieces, then set aside. You may need to do this in batches.
- Heat the remaining oil in the pan over a medium heat add the star anise, bay leaf, coriander seeds and fennel seeds and cook for around 40 seconds until the seeds start to pop in the pan.
- Add the onion and fry for around 2 mins, then add the garlic and ginger paste and stir together.
- Add the green chilli's, ground coriander, methi leaves, curry powder and chilli powder and cook for another 30 seconds.
- Add the passata and 250ml of the base curry and stir together.
- Add the chicken, remaining base curry sauce and stock. Stir together and leave to simmer for around 15mins. Stirring occasionally ensuring the chicken doesn't stick to the base of the pan.
- Add the yoghurt, garam masala and coriander leaves and stir together.
- Serve with plain rice, naan and maybe some sag aloo on the side.