| 1 | Dust chicken pieces with flour. |
| 2 | Heat oil in large saute pan until very hot. |
| 3 | Cook chicken until browned. |
| 4 | Remove chicken. |
| 5 | Saute onion and garlic until tender. |
| 6 | Add curry paste, salt, chili powder. |
| 7 | Stir in yogurt and tomatoes. |
| 8 | Add chicken back in and coat well with sauce. |
| 9 | Reduce heat to simmer, cover and cook 30-40 minutes. |
| 10 | Serve over rice (make two cups) with the following condiments: raisins, sliced bananas, chopped tomatoes, shredded coconut, chopped green onions, chopped peanuts and chutney. |
| 11 | For the chutney, i use the mango/habanero island sauce from "hot licks". |
| 12 | The one with rum in it. |
| 13 | madras curry paste makes 1 ?cups |
| 14 | mix dry spices in a bowl. |
| 15 | Add garlic, ginger and enough vinegar to make a smooth puree. |
| 16 | Heat oil in sauce pan until hot and add spice mixture. |
| 17 | Reduce heat stirring constantly until oil starts to separate from the spices. |
| 18 | Allow to cool and remove excess oil. |
| 19 | Place in glass jar and store refrigerated. |
| 20 | Keeps forever. |
| 21 | Walt mm |
