Madras Chicken Curry

Title: Madras Chicken Curry

Categories: Chicken, Curry

Yield: 4 servings

2 lb Chicken, cut up

White flour

1 md Onion, chopped

5 cl Garlic, minced

3 tb Curry paste (see below)

1/2 c Yogurt

2 lg Tomatoes, chopped

Madras Curry Paste

Makes 1 1/2 cups

1/2 c Ground coriander

1/4 c Ground cumin

1 ts Black pepper

1 ts Tumeric

1 ts Dry mustard

1/2 tb Chili powder

1 ts Cayenne

2 ts Crushed garlic

2 ts Ginger, minced

1/2 c Oil

Cider vinegar

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 1 1/2 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

maine.com> Bath, Maine The Maine Beer Page

http://www.maine.com/brew MMMMM