Description: Exotic flavors abound in this delicious light Indian dish. Fenugreek leaves add the distinctive touch. Perfect for the adventurous chef who doesn’t want to spend all day making an exotic dish!
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8 oz Chicken Breast, boneless, skinless, cut into thin strips
1 clove Garlic, smashed
1 tsp Chili Powder
2 Tbsps Tomato Paste
2 Tbsps Vegetable Oil
1 bunch Fenugreek Leaves, Remove stems and chop rough
2 Tbsps Cilantro
Salt, to taste
1 cup Water
Boil 2 cups of water in a saucepan and add chicken, cooking for about 7 minutes. While the chicken is boiling, mix the chili powder and tomato paste. When the chicken is done, drain the water. Heat the oil in a saucepan and add tomato/chili mix and add chicken, stir-frying for 5 minutes. Add the fenugreek and cilantro and stir-fry for 5 more minutes. Add 1 cup water to the pan and cover for 5 minutes or until fenugreek leaves are soft.
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-The Cook's Compass team
16 August 2007
Please use the links below to send us a comment or participate in our forum.
Thank you!
-The Cook's Compass team
16 August 2007
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