Madras Chicken Curry
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients:
Chicken:
2 chicken breasts cut into bite sized pieces
vegetable oil
1 onion sliced into thin strips
1 can chopped tomatoes
juice of 1/2 lemon
Spices:
4 dry red Thai chiles
1/2 tsp. black pepper corns
1/2 tsp. New Mexican chile powder
1/2 tsp. paprika
1 tsp. cumin seeds
1 tsp. fenugreek seeds
1 tsp. turmeric
2 cardomom seeds
pinch cinnamon
4 cloves
pinch coriander power
pinch ground ginger
pinch mustard seeds
Instructions:
Saute the chicken in about 3-4 Tbsp. of vegetable oil until the pieces are browned then remove them from the frying pan.
In the same pan, add the onion and cook until golden. Mix the spices completely then add them to the pan and fry for about 5 minutes, adding a little water if necessary.
Add the chicken pieces and pour the lemon juice on top, stirring everything in the pan well.
Drain the chopped tomatoes, then stir them into the mix and cook over medium heat for about 10 minutes.
Pour the mixture into a glass baking dish and cook in an oven at 350F for 45 minutes and serve with basmati rice.