Madras Chicken Curry


Categories: Curry, Hot, Spicy, Stews
Yield: Serves 4 - 5 easily

Ingredients:

2 lb chicken cubed
2 finely minced onions
3 cloves garlic minced
1 inch ginger minced
4 chopped ripe tomatoes
3 oz vegetable oil
3 gently crushed cardamom pods (see our spice glossary)
6 cloves
2 inch cinnamon stick
1 tbsp. ground coriander (see our spice glossary)
1 tsp. ground turmeric (see our spice glossary)
½ tsp. cumin (see our spice glossary)
½ ground red chillis
½ ground fenugreek (see our spice glossary)
1 tsp. paprika
2 tbsp. lemon
Salt

Directions
In a deep saucepan heat the oil to a high temperature.
Add the onions, fry until the onions take on a rich golden brown.
Add ginger and garlic. Stir and cook for a minute.
Now add all the spices. Fry for a minute or two.
Turn heat to medium-low and add salt, chillies and tomatoes.
Fry till tomatoes cook into a paste.
Add chicken and coat the chicken with the spices.
Saute the chicken and then add a cup of water.
Bring the dish to boil then reduce the heat and simmer for 20 minutes
or more.
Turn heat on low and cook on low until the meat falls easily off the
bone and the curry thickens about 30 minutes.
Add a cup of water. Bring to the boil then reduce the heat and simmer
for 15 to 20 minutes.
Just before serving, add lemon juice. Serve with rice.




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