Chicken Madras-India

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Title: Chicken Madras-India
Categories: Chicken, India
Yield: 1 servings

2 tb Vegetable oil or ghee
2 Chicken breasts, skinned
And cut into 1 inch cubes
6 (more for a vindaloo) whole
Small Dried chiles (bird's
Eye chiles)
1/2 ts Good chile powder
1 ts Ground cumin
1 ts Ground coriander
2/3 Of a batch of basic curry
-sauce
Salt to taste
1 ts Methi (dried fenugreek)
Leaves , washed in a sieve
-then left
-moist for at least 10
-minutes
1/2 ts 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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