CHICKEN MADRAS-INDIA

      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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