---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Chicken Madras-India
  Categories: Chicken, India
       Yield: 1 servings
  
       2 tb Vegetable oil or ghee
       2    Chicken breasts, skinned
            And cut into 1 inch cubes
       6    (more for a vindaloo) whole
            Small Dried chiles (bird’s
            Eye chiles)
     1/2 ts Good chile powder
       1 ts Ground cumin
       1 ts Ground coriander
     2/3    Of a batch of basic curry
            -sauce
            Salt to taste
       1 ts Methi (dried fenugreek)
            Leaves , washed in a sieve
            -then left
            -moist for at least 10
            -minutes
     1/2 ts Garam masala
  
   This is a hot, simple curry. Hike up the chiles for a
   vindaloo !!! Watch out for the whole dried chiles
   though - they heat up the dish slowly so don't adjust
   the chile level too soon (unless you're a Chile-Head,
   in which case add a few more !!) A. 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 B. heat the rest of the oil in a heavy
   pan over a moderate heat C. add the whole dried chiles
   and fry until they start to swell D. 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....... E. Put in the curry
   sauce, salt and chicken pieces and cook for 30
   minutes, stirring from time to time F. 10 minutes from
   the end add the garam masala and fenugreek leaves G.
   Simmer gently for the last 10 minutes stirring
   frequently as the sauce should now be nice and thick
  
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