Chicken Madras-India

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.

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