Madras Chicken Curry

2 lb Chicken, cut up

White flour

1 med Onion, chopped

5 cloves Garlic, minced

3 tbsp Curry paste

Salt to taste

1/2 tbsp Chili powder

1/2 c  Yogurt

2 large Tomatoes, chopped

Dust chicken pieces with flour. Heat oil in large saute pan until very hot. Cook chicken until browned. Remove chicken. Saute onion and garlic until tender. Add curry paste, salt, chili powder. Stir in yogurt and tomatoes. Add chicken back in and coat well with sauce.  Reduce heat to simmer, cover and cook 30-40 minutes. Serve over rice (make two cups) with the following condiments: raisins, sliced bananas, chopped tomatoes, shredded coconut, chopped green onions, chopped peanuts and chutney.