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Add a photoServings: 4
Ingredients
- 2 lb Chicken, cut up
- Â Â White flour
- 1 med Onion, minced
- 5 cl Garlic, chopped
- 3 Tbsp. Curry paste (see below)
- Â Â Salt to taste
- 1/2 Tbsp. Chili pwdr
- 1/2 c. Yogurt
- 2 lrg Tomatoes, minced
- Â Â Madras Curry Paste
- Â Â Makes 1 1/2 c.
- 1/2 c. Grnd coriander
- 1/4 c. Grnd cumin
- 1 tsp Black pepper
- 1 tsp Tumeric
- 1 tsp Dry mustard
- 1/2 Tbsp. Chili pwdr
- 1 tsp Cayenne
- 2 tsp Crushed garlic
- 2 tsp Ginger, chopped
- 1/2 c. Oil
- Â Â Cider vinegar
- Â Â Salt to taste
Directions
- Dust chicken pcs with flour. Heat oil in large saute/fry pan till very warm.
- Cook chicken till browned. Remove chicken. Saute/fry onion and garlic till tender. Add in curry paste, salt, chili pwdr. Stir in yogurt and tomatoes.
- Add in chicken back in and coat well with sauce. Reduce heat to simmer, cover and cook 30-40 min. Serve over rice (make two c.) with the following condiments: raisins, sliced bananas, minced tomatoes, shredded coconut, minced green onions, minced peanuts and chutney. For the chutney, I use the mango/habanero Island sauce from "Warm Licks". The one with rum in it.
- Madras Curry Paste makes 1 1/2 c.
- Mix dry spices in a bowl. Add in garlic, ginger and sufficient vinegar to make a smooth puree. Heat oil in sauce pan till warm and add in spice mix. Reduce heat stirring constantly till oil starts to separate from the spices.
- Allow to cold and remove excess oil. Place in glass jar and store refrigerated. Keeps forever.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 357g | |
| Recipe makes 4 servings | |
| Calories 697 | |
| Calories from Fat 492 | 71% |
| Total Fat 55.38g | 69% |
| Saturated Fat 9.65g | 39% |
| Trans Fat 0.7g | |
| Cholesterol 120mg | 40% |
| Sodium 272mg | 11% |
| Potassium 1019mg | 29% |
| Total Carbs 21.15g | 6% |
| Dietary Fiber 7.9g | 26% |
| Sugars 6.56g | 4% |
| Protein 34.33g | 55% |
