Methi Chicken Curry and Green Onion Slaw

My lovely friend Nea tasked me with cooking dinner for her and a couple friends this week for her birthday. I'll admit, I was excited. So excited, that I ate part of my food before remembering to photograph it.

These recipes are ones I'm pretty comfortable with, a proven one crowd pleaser and an accompanying salad. But in a later post, you'll see my very adventurous dessert

If I had one criticism of myself, it would be that both dishes were pretty spicy. But I've been snacking on the leftovers from this green onion slaw, and loving it. I'm also proud to say that I deviated from my usual chicken curry recipe. Here, I'll give you the chicken curry recipe, which was inspired by this one.

Chicken Curry Ingredients:
3 chicken breasts, cut into 1/2 inch pieces
For the marinade
8 oz coconut milk
1/2 lemon, juiced
2 teaspoons turmeric
1 tablespoon ginger garlic paste
2 teaspoons red curry powder
2 teaspoons garam masala
1 teaspoon ground coriander
1 teaspoon salt

When actually cooking
1 cup frozen methi, or fenugreek, leaves. I needed help finding these at the Indian Grocery store.
1 tomato, pureed
7-8 green chillies, diced
1 medium-sized red onion, coarsely chopped
1 cup cashews, crushed
2 teaspoons cumin seeds

Marinate your chicken overnight, or for a few hours. I did it overnight.

Saute you onions until translucent. Add cumin seeds and chillies. Saute until soft but without burning the onions. Add the tomato and cashews. After a minute, add your marinated chicken WITH the marinade. This is very important, as there is a lot of flavor there. Add the methi leaves and pressure cook for 3-4 whistles. You can be patient and use a regular pot too, just make sure your chicken is done before serving. Serve with rice, and maybe even this salad...