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Рецепт Madras Chicken Curry
by Global Cookbook

Madras Chicken Curry
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Ингредиенты

  • 2 lb Chicken, cut up White flour
  • 1 med Onion, minced
  • 5 cl Garlic, chopped
  • 3 Tbsp. Curry paste (see below) Salt to taste
  • 1/2 Tbsp. Chili pwdr
  • 1/2 c. Yogurt
  • 2 lrg Tomatoes, minced Madras Curry Paste Makes 1 1/2 c.
  • 1/2 c. Grnd coriander
  • 1/4 c. Grnd cumin
  • 1 tsp Black pepper
  • 1 tsp Tumeric
  • 1 tsp Dry mustard
  • 1/2 Tbsp. Chili pwdr
  • 1 tsp Cayenne
  • 2 tsp Crushed garlic
  • 2 tsp Ginger, chopped
  • 1/2 c. Oil Cider vinegar Salt to taste

Инструкции

  1. Dust chicken pcs with flour. Heat oil in large saute/fry pan till very warm.
  2. Cook chicken till browned. Remove chicken. Saute/fry onion and garlic till tender. Add in curry paste, salt, chili pwdr. Stir in yogurt and tomatoes.
  3. Add in chicken back in and coat well with sauce. Reduce heat to simmer, cover and cook 30-40 min. Serve over rice (make two c.) with the following condiments: raisins, sliced bananas, minced tomatoes, shredded coconut, minced green onions, minced peanuts and chutney. For the chutney, I use the mango/habanero Island sauce from "Warm Licks". The one with rum in it.
  4. Madras Curry Paste makes 1 1/2 c.
  5. Mix dry spices in a bowl. Add in garlic, ginger and sufficient vinegar to make a smooth puree. Heat oil in sauce pan till warm and add in spice mix. Reduce heat stirring constantly till oil starts to separate from the spices.
  6. Allow to cold and remove excess oil. Place in glass jar and store refrigerated. Keeps forever.