By Dr. Anju Sodhi (BAMS, ND)

Chicken & Fenugreek Leaves

Ingredients

• 1 pound boneless chicken
• One small onion or half of a big one
•  1 tablespoon coconut oil
• 1 inch ginger
• 3 to 4 cloves garlic
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon coriander powder
• 1/2 teaspoon cumin seed
• 1/2 teaspoon garam masala
• 1 to 2 tomatoes, chopped
• One bunch fenugreek or methi leaves, chopped
• Green chilies *optional 

DIRECTIONS

• Heat coconut oil and add cumin seeds, coriander powder, garam masala, and red & green chilies 
• Grind onion, ginger, and garlic in food processor to create a paste 
• Sauté the spices in oil for a minute, and then add the paste
• Sauté on low heat for 8 to 10 
• Add chopped tomato and salt: sauté for 2 to 3 min
• Add chicken and sauté for 10 minutes
• Add chopped fenugreek leaves and cook 5 to 10 minutes
• Serve with quinoa