Chicken Madras

A Classic from the Indian restaurant menu This is a typical curry from South India

1. 1

   1 Remove fat or skin from meat, and cut in 1 inch (2.5 cm) cubes or leave poultry on the bone if liked. Fry in the oil to seal, then remove with a slotted spoon and leave to one side.
   
   2 Make a paste of the dry red chillies,black pepper,chilli powder,cumin seeds, fenugreek,tumeric & cardomoms I usually mix this in an old cup add enough water so its runny.
   
   2 Fry the onion in the same oil until golden then add spice paste mix, cooking for five minutes. Add the tinned tomatoes and purée and mix well. Cook for 10 minutes or so.
   
   3 Put into a casserole in a preheated oven, at 400°F (200°C) Gas 6, and Cook for 45—60 minutes. Stir half-way through cooking time.
   
   4 Add the lemon or lime juice and garam masala and simmer for 10 minutes. Add a little water at any stage if it looks too dry. Salt to taste, then add a knob of ghee or butter just before Serving (this just makes it taste better!). It will keep well overnight, or can be frozen.
   5 If you want to you can lift off the oil at the end of the cooking time with a spoon and discard to make it a bit healthier!