Chicken Madras-India

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1 hours Prep: 10 minutes Cook: 1 hours

87 calories per serving view nutrition facts

Ingredients

2	tablespoons	vegetable oil
2	each	chicken breasts	skinned
1	x	chilies
1/2	teaspoon	red pepper flakes
1	teaspoon	cumin	ground
1	teaspoon	coriander	ground
1	x	curry powder
1/2	teaspoon	garam masala

Directions

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.

Heat the rest of the oil in a heavy pan over a moderate heat.

Add the whole dried chiles and fry until they start to swell.

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.

Put in the curry sauce, salt and chicken pieces and cook for 30 minutes, 10 minutes from the end add the garam masala and fenugreek leaves.

Simmer gently for the last 10 minutes stirring frequently as the sauce should now be nice and thick.

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