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Name: Madras Chicken Curry
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 5 cl Garlic minced; 2 lg Tomatoes chopped; 1/2 c Ground coriander; 2 ts Ginger minced; 1/2 tb Chili powder; 1/4 c Ground cumin; 1 ts Black pepper; Salt to taste; 1/2 tb Chili powder; Cider vinegar; White flour; Salt to taste; 1/2 c Yogurt; 1/2 c Vegetable oil; 1 ts Tumeric; 1 ts Dry mustard; 1 ts Cayenne; 2 lb Chicken cut up; 1 md Onion chopped; 3 tb Curry paste (see below); 2 ts Crushed garlic

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INGREDIENTS

5 cl Garlic ; minced
2 lg Tomatoes ; chopped
1/2 c Ground coriander
2 ts Ginger ; minced
1/2 tb Chili powder
1/4 c Ground cumin
1 ts Black pepper
Salt to taste
1/2 tb Chili powder
Cider vinegar
White flour
Salt to taste
1/2 c Yogurt
1/2 c Vegetable oil
1 ts Tumeric
1 ts Dry mustard
1 ts Cayenne
2 lb Chicken ; cut up
1 md Onion ; chopped
3 tb Curry paste ; (see below)
2 ts Crushed garlic
Madras Curry Paste ; Makes 1 1/2 cups

Servings

INSTRUCTIONS

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 http://www.maine.com/brew Posted to MM-Recipes Digest V3 #258 Date: Fri, 20 Sep 1996 10:14:46 -0400 From: Walt Gray

NOTES

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Madras Chicken Curry

5 cl Garlic minced
2 lg Tomatoes chopped
1/2 c Ground coriander
2 ts Ginger minced
1/2 tb Chili powder
1/4 c Ground cumin
1 ts Black pepper
 Salt to taste
1/2 tb Chili powder
 Cider vinegar
 White flour
 Salt to taste
1/2 c Yogurt
1/2 c Vegetable oil
1 ts Tumeric
1 ts Dry mustard
1 ts Cayenne
2 lb Chicken cut up
1 md Onion chopped
3 tb Curry paste (see below)
2 ts Crushed garlic
 Madras Curry Paste Makes 1 1/2 cups

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 <kit@maine.com> Bath, Maine The Maine Beer Page  http://www.maine.com/brew    Posted to MM-Recipes Digest V3 #258      Date: Fri, 20 Sep 1996 10:14:46 -0400      From: Walt Gray <waltgray@mnsinc.com>

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Nutrition

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Serving Size: 1 Serving (428g)
Recipe Makes: 4

Calories: 816
Calories from Fat: 528 (65%)

Amt Per Serving		% DV

	Total Fat 58.6g	78 %
	Saturated Fat 11.8g	59 %
	Monounsaturated Fat 29.3g
	Polyunsanturated Fat 13.6g
Cholesterol 169.2mg		52 %
Sodium 304.8mg		11 %
Potassium 1260.5mg		33 %
Total Carbohydrate 29.6g		9 %
	Dietary Fiber 9.6g	38 %
	Sugars, other 19.9g
Protein 49.2g		70 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 816

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