Recipe - Madras Curry Powder

2 pound Chicken, cut up
White flour
1 md Onion, chopped
5 cl Garlic, minced
3 tablespoon Curry paste (see below)
Salt to taste
One half tablespoon Chili powder
One half cup Yogurt
2 lg Tomatoes, chopped
Madras Curry Paste
Makes 1 One half cups
One half cup Ground coriander
One fourth cup Ground cumin
1 teaspoon Black pepper
1 teaspoon Tumeric
1 teaspoon Dry mustard
One half tablespoon Chili powder
1 teaspoon Cayenne
2 teaspoon Crushed garlic
2 teaspoon Ginger, minced
One half cup 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 3040 minutes. Serve over rice (make two cups) with the following
condiments: raisins, cut or sliced up 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 One half 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
Posted to MMRecipes Digest V3 #258

Date: Fri, 20 Sep 1996 10:14:46 0400

From: Walt Gray waltgray@mnsinc.com