MMMMM----- Recipe via Meal-Master (tm) v8.04

     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)
          Salt to taste
   1/2 tb Chili powder
   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 <[email protected]> Bath, Maine The Maine Beer Page
 http://www.maine.com/brew

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