Chicken Madras-India

• 2 tablespoons vegetable oil or ghee
• 2 each chicken breasts skinned, cut into 1 inch cubes
• 6 small green chili peppers dried
• 1/2 teaspoon red chile powder
• 1 teaspoon cumin ground
• 1 teaspoon coriander ground
• 23 batch curry stock
• 1 x salt
• 1 teaspoon methi washed in a sieve, then left moist for at least 10 minutes
• 1/2 teaspoon garam masala

1. Heat a little of the oil in a large heavy frying pan then fry the have turned white.
2. Remove them from the pan and set aside.
3. Heat the rest of the oil in a heavy pan over a moderate heat.
4. Add the whole dried chiles and fry until they start to swell.
5. 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!)
6. then quickly.
7. Put in the curry sauce, salt and chicken pieces and cook for 30 minutes, stirring from time to time.
8. 10 minutes from the end add the garam masala and fenugreek leaves.
9. Simmer gently for the last 10 minutes stirring frequently as the sauce should now be nice and thick.

vegetable oil, chicken breasts skinned, green chili peppers, red chile powder, cumin ground, coriander ground, batch curry stock, salt, methi washed, garam masala

Taken from recipeland.com/recipe/v/chicken-madras-india-40370 (may not work)