Take me to the (Fenu) Greek

After a pump class on Sunday, and a mountain bike ride yesterday, my body was grateful for a rest day.

And, with some extra time up my sleeve, it was a Mystery Box kind of night.

Tonight’s ingredient …

Fenugreek! Also known as Greek Hay, Birds Foot and Goats Horn?! lol

Did you know? Fenugreek is used both as a herb (the leaves) and as a spice (the seed), and is rich in protein, vitamin C, niacin and potassium. Powerful in flavour and aroma, with a slight bitter aftertaste, fenugreek was used by the ancient Egyptians combat fever. In India and China it has also been used to treat arthritis, asthma, bronchitis, improve digestion, maintain a healthy metabolism, increase libido and cure skin problems.

It seems this little seed has quite the impressive CV :)

 

A punchy spice calls for an equally punchy dish, so I decided to make a variation of karahi chicken.

I started by making the spice mixture. Fenugreek seeds, chilli powder, garlic, tomato paste and ginger – combined….

 

And sizzled until fragrant.

 

Then in went sliced chicken (that I had poached in water for 7 minutes) as well as sliced red capsicum.

Just before serving, I stirred through some spinach, coriander and slivered almonds.

 

Resulting in a rich, colourful and fragrant dinner.

Served communally on a large plate for all to share…

Sprinkled with extra coriander and almonds – for colour and crunch.

I served my portion atop a bed of brown rice,

Although, in reality, it would have been equally as tasty all by itself!!

   

Both Mr BBB and I really enjoyed this dish. It was complex in flavour, with spice from the chilli, sweetness from the garlic, with a slight bitterness from the fenugreek.

As far as one pot meals go, this one is a keeper.

Fenugreek Chicken Curry (serves 3)

Rich in aroma and flavour, this one pot meal has it all. Sweetness, spiciness and a slight bitterness combine to create a unique flavoured dish that showcases the wonderful spice that is fenugreek.

• 500g chicken thigh fillets, cut into strips, then poached in boiling water for 5 to 7 minutes. Drain and set aside.
• 1 tbs fenugreek seeds
• 2 tbs tomato paste
• 1tbs grated ginger
• 2 cloves garlic, crushed
• 1 tsp chilli powder
• 1 tbs vegetable oil
• 1 red capsicum, sliced
• 150g baby spinach
• 1 cup water
• 1/4 cup sliced almonds
• 1 bunch coriander, chopped roughly

1. Combine fenugreek, tomato paste, ginger, garlic and chilli powder in a small bowl.
2. Heat oil in a large frypan over a medium heat. Add the spice mixture and cook, stirring for 30 seconds.
3. Add the chicken and capsicum, and stir to coat in the spice mixture. Lower heat and simmer for 10 minutes.
4. Add spinach and water and stir until the spinach has wilted. Continue to simmer until the liquid has evaporated.
5. Remove from heat, stir through coriander and sliced almonds.
6. Serve with brown rice.

What about you? Have you ever cooked with fenugreek?

Happy Baking :)