RESTAURANT STYLE CURRIES (WAZZA'S VARIATIONS)

These recipes do include spice mixtures (masalas) which Bryan prepares himself from freshly ground spices, you will find recipes for curry powders and garam masalas on this site.

Chennai chicken (was Chicken Madras)

• Take 2 tablespoons oil that the onions/garlic/ginger were cooked in, and heat to just above medium heat in a heavy frying pan.
• 1 chicken breast, 160g cut into bite sized pieces and fried in the oil, after adding 1 dsp of madras spice mix.
• Fry for five minutes, then add 250ml veg. stock, and cook until the oil starts to separate, then serve.

Wazza's Comments

• Good balance of flavours, good spice taste, but not too hot.

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