MMMMM-----Recipes in Meal-Master (tm) Format
 
       Title: Chicken Madras-India
  Categories: Chicken, India
       Yield: 1
  
       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
 
 MMMMM

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