Chicken Madras-India

Name: Chicken Madras-India
Yield: 6
Cuisine: Indian
Ingredients: vegetable oil; chicken breasts; green chili peppers; red chile powder; cumin; coriander; curry stock; salt; methi; garam masala

Really enjoyed the dish, it was packed with flavors. I did add some fresh cilantro in the end, and it was delicious. I also made a cucumber rita (yogurt sauce) to balance the heat a bit.

Yield

6 servings

Prep

20 min

Cook

30 min

Ready

50 min

Trans-fat Free, High Fiber, Sugar-Free

Ingredients

Amount	Measure	Ingredient	Features
2	tablespoons	vegetable oil or ghee
2	each	chicken breasts skinned, cut into 1 inch cubes
6	small	green chili peppers dried	*
½	teaspoon	red chile powder	*
1	teaspoon	cumin ground
1	teaspoon	coriander ground
⅔	batch	curry stock	*
1	x	salt	*
1	teaspoon	methi washed in a sieve, then left moist for at least 10 minutes	*
½	teaspoon	garam masala	*

Ingredients

Amount	Measure	Ingredient	Features
3E+1	ml	vegetable oil or ghee
2	each	chicken breasts skinned, cut into 1 inch cubes
6	small	green chili peppers dried	*
2.5	ml	red chile powder	*
5	ml	cumin ground
5	ml	coriander ground
0.7	batch	curry stock	*
1	x	salt	*
5	ml	methi washed in a sieve, then left moist for at least 10 minutes	*
2.5	ml	garam masala	*

Directions

Heat a little of the oil in a large heavy frying pan then fry the 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, stirring from time to time.

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.