Chicken madras-india

Yield: 1 Servings

Measure Ingredient
2 tablespoons Vegetable oil or ghee
2 \N Chicken breasts, skinned
\N \N And cut into 1 inch cubes
6 \N (more for a vindaloo) whole
\N \N Small Dried chiles (bird's
\N \N Eye chiles)
½ teaspoon Good chile powder
1 teaspoon Ground cumin
1 teaspoon Ground coriander
⅔ \N Of a batch of basic curry sauce
\N \N Salt to taste
1 teaspoon Methi (dried fenugreek)
\N \N Leaves , washed in a sieve then left moist for at least 10 minutes
½ teaspoon Garam masala

This is a hot, simple curry. Hike up the chiles for a vindaloo !!! Watch out for the whole dried chiles though - they heat up the dish slowly so don't adjust the chile level too soon (unless you're a Chile-Head, in which case add a few more !!) A. Heat a little of the oil in a large heavy frying pan then fry the chicken pieces over moderate heat until they are sealed and have turned white. Remove them from the pan and set aside B. heat the rest of the oil in a heavy pan over a moderate heat C. add the whole dried chiles and fry until they start to swell D. turn the heat to low and let the pan cool a little then put in the chile powder, cumin and coriander and fry for 10 seconds stirring all the time (do not burn or it will taste bitter!) then quickly....... E. Put in the curry sauce, salt and chicken pieces and cook for 30 minutes, stirring from time to time F. 10 minutes from the end add the garam masala and fenugreek leaves G. Simmer gently for the last 10 minutes stirring frequently as the sauce should now be nice and thick

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