Chicken Madras By Chef Fauzia

1 pound of Chicken (boneless - cut into 1" cubes)
1 medium Onion (diced)
5 Red Chillies (whole dried)
½ cup Tomatoes (diced)
A pinch of Whole White Lentils (pre-soaked)
5 Curry Leaves (Karhi Patta)
A pinch of Mustard Seeds
A pinch of Fenugreek Seeds
A pinch of Cumin Seeds (Saabut Sufaid Zeera)
½ tsp. Garam Masala Powder
½ tsp. Turmeric Powder (Pisi Haldi)
½ tsp. Red Chilli Powder (Pisi Lal Mirch)
½ tsp. Ginger Paste (Pisi Adrak)
½ tsp. Garlic Paste (Pisa Lehsan)
1 tbsp. Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
1 tbsp. Coconut Milk
2 tbsp. Vegetable Oil
½ cup Water

METHOD:

Heat 1 teaspoon of oil in a pan. Add diced onions; fry until they are golden in color. Add ginger and garlic, fry for ½ minute. Add tomatoes, water, garam masala powder , turmeric powder and red chilli powder and cook for a minute or two. Pour it into a blender until pureed.

Add chicken to a pot along with coconut milk. After it starts to boil, let it simmer for 5-7 minutes or until the meat is tender.

Heat 1 teaspoon oil in a fry pan. Add mustard seed, fenugreek seed, cumin seed and lentils, then fry until the mustard seeds start popping. Add whole red chillies and stir until it is a darker color. Add curry leaves. When the leaves become soft, take them out. Mix all of the ingredients together with a ladle.

Finally garnish with cilantro/coriander leaves and serve.

Note: Yield: 4 Servings, Degree of Difficulty: Medium