Curry With Fenugreek Seeds

Ingredients

700 g boneless skinless chicken thighs

(cut into small chunks)

3 medium sized potatoes

(peeled and cut into chunks)

3 green peppers

1 chopped tomato

½ cup of fenugreek seeds

Small piece of peeled and grated ginger

3 to 4 cloves of chopped garlic

1 teaspoon masala

2 teaspoons red chili powder

½ teaspoon turmeric

1 small onion

4 tablespoons of oil

Salt

2 tablespoons plain yogurt

Instructions

Place a saucepan over medium heat.

Add oil, when hot, fry the onion for a few minutes.

Then add garlic and ginger. Fry for two minutes.

Add the chicken and brown for three minutes.

Add the potatoes and fenugreek seeds. Leave for 3 minutes.

 Add green peppers and tomatoes.

Stir for 3 minutes, and then add turmeric and salt

Mix well, cook for five minutes before adding the chilli powder and masala.

Add 250ml of warm water.

Let simmer and let cook for 20 minutes.

Add the plain yoghurt and simmer for another ten minutes.

Take off the heat.

Serve with rice.