how light and turmeric-y the curry is





And then you dig into lunch.







Yellow Chicken Curry with Fenugreek

3/4 cup of natural yogurt
1 tbsp ghee or vegetable oil
2 small onions
1 tbsp of garlic paste
1 tbsp ginger paste
1 tsp of turmeric powder
1 tbsp tomato puree
2 tsp dried fenugreek leaves
Salt, to taste
Chopped coriander leaves or parsley leaves, to garnish



Published by



9 thoughts on “how light and turmeric-y the curry is”

    1. Oh! I remember, as a kid, we used to be given tall glasses of turmeric milk because it was “good for us”. But to be fair, it is worth it, really. 🙂

  1. Turmeric does wonders to rice and curries. I usually make my curry with garam masala since there’s a little tupperware of it when I made it from scratch and I don’t want it to go to waste. It was then that I realized that the strong flavor of the garam masala does make a curry, well, a curry. haha! But I’ve never tried using only fenugreek leaves since we don’t have it here. This is interesting! 😀

    1. Oh yes, garam masala’s a staple in most Indian curries. But I’ve been planning to write about the curries we eat here that do no use garama masala, because all my Brit friends keep asking whether they should be adding it to everything!

      And every time I buy a box of garam masala from the supermarket, I try not to tell my mother. Here in India, we all make our own mix at home, and she would have a fit if she knew I was “buying” it!!

    1. It’s addictive really! Let me know if you try it….if you don’t get leaves try ground fenugreek [it might say ‘Methi’ on the box] from the supermarket.

your stories and comments make my day!


You are commenting using your account. Log Out /  Change )

Google photo


Twitter picture


Facebook photo


Connecting to %s