Title: Rolfe Nyberg's Madras Curry
Categories: Curry Indian Chicken Main
Yield: 4 Servings

1	md	Onion; halved, sliced thin
3	tb	Oil
1/2	ts	Fennel seeds
1	ts	Ginger; grated
3		Cloves garlic; crushed
1 1/2	ts	Coriander seeds; ground
1/2	ts	Cumin seed; ground
1/2	ts	Turmeric; ground
1/2	ts	Ground red chile; (cayenne)
1/8	ts	Cloves; ground
1/8	ts	Cinnamon
1/4	c	Water
3	lb	Chicken; skinned, 12 pieces
1		Lime

1) Heat oil in a skillet (you can later cover) and saute the onions until lightly browned. Add fennel seeds, ginger and garlic cloves and saute. Add ground coriander, cumin, red pepper, clove, turmeric and cinnamon and saute to rid the spices of raw flavor. Add a little water to make a thick gravy. 2) Skin and cut up chicken (or Cornish hen) into 12 pieces (breast halves and thigh pieces cut in two) and turn the chicken pieces in the skillet with the onion and spice mixture to coat them. Cover tightly and cook over low heat until chicken is done, about 45 minutes. Before serving, squeeze a lime over all.

Recipe by: Rolfe Nyberg

By Overton Anderson/AR, 72701,667 #693729 on Feb 17, 1993

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