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 <> Bath, Maine The Maine Beer Page