Madras chicken curry

Yield: 4 Servings

Measure Ingredient
2 pounds Chicken, cut up
\N \N White flour
1 medium Onion, chopped
5 cloves Garlic, minced
3 tablespoons Curry paste (see below)
\N \N Salt to taste
½ tablespoon Chili powder
½ cup Yogurt
2 larges Tomatoes, chopped
\N \N Madras Curry Paste
\N \N Makes 1 1/2 cups
½ cup Ground coriander
¼ cup Ground cumin
1 teaspoon Black pepper
1 teaspoon Tumeric
1 teaspoon Dry mustard
½ tablespoon Chili powder
1 teaspoon Cayenne
2 teaspoons Crushed garlic
2 teaspoons Ginger, minced
½ cup Oil
\N \N Cider vinegar
\N \N Salt to taste

Dust chicken pieces with flour. Heat oil in large saute pan until very hot. Cook chicken until browned. Remove chicken. Saute onion and garlic until tender. Add curry paste, salt, chili powder. Stir in yogurt and tomatoes. Add chicken back in and coat well with sauce.

Reduce heat to simmer, cover and cook 30-40 minutes. Serve over rice (make two cups) with the following condiments: raisins, sliced bananas, chopped tomatoes, shredded coconut, chopped green onions, chopped peanuts and chutney. For the chutney, I use the mango/habanero Island sauce from "Hot Licks". The one with rum in it.

Madras Curry Paste makes 1½ cups Mix dry spices in a bowl. Add garlic, ginger and enough vinegar to make a smooth puree. Heat oil in sauce pan until hot and add spice mixture. Reduce heat stirring constantly until oil starts to separate from the spices. Allow to cool and remove excess oil. Place in glass jar and store refrigerated. Keeps forever. Walt MM Kit Anderson <kit@...> Bath, Maine The Maine Beer Page

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