Recipe: Madras Chicken Curry for Marion Lee

Madras 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.

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.