Tomato Rice & Chicken Curry

Tomato flavoured rice & coconut milk based chicken curry cooked in Indian spices     

Total Time..... 1 hr (Prep - 15 min, Cook-30 min, Idle-15 min)    
Yield..............4 to 5 servings
Level..............Easy

Ingredients for Tomato Rice

• 1 1/2 cup Basmati Rice 
• 1 big Onion
• 5 Tomatoes
• 1/4 tsp Cumin powder
• 1/2 tsp Coriander powder
• 1 tsp Garam masala
• 1/2 tsp Kashmiri red chilly powder
• 1/2 tsp Turmeric Powder
• 1 small Green chilly
• 2 tsp Ginger Garlic paste
• 3 tbsp Oil
• Salt as required
• Cilantro(if needed)

Directions

1. Cook rice & keep aside.
2. Take a shallow pan and pour oil. Add chopped green chillies & ginger garlic paste. 
3. Add chopped onion & salt. Saute till it is soft. Add cumin powder, coriander powder, chilly powder, turmeric powder & garam masala.
4. Saute for sometime and add diced tomatoes. Pour little water and let it cook for 2 min. 
5. Mix in cooked rice and garnish with cilantro (if needed). 

Ingredients for Chicken Curry

• 4 Chicken breast pieces
• 2 medium sized Onions
• 3/4 cup Diced Tomatoes
• 2 tbsp Tomato Paste
• 2 tsp Ginger-Garlic paste
• 1 small Green chilly
• 1 tsp Kashmiri red chilly powder
• 1 tsp Cumin powder
• 1 tsp Garam masala powder
• 1 1/2 tsp Coriander powder
• 1/4 tsp Cloves powder
• 1/4 tsp Cinnamon powder
• 1/4 tsp Turmeric powder
• 2 tbsp Lemon juice
• 1/2 cup Coconut Milk
• 4 tbsp Oil 
• Salt as required

Directions

1. Marinate chicken pieces with chilly powder, cloves, cinnamon, ginger-garlic paste, coriander, cumin and lemon juice, Keep aside for 15 min.
2. Take a pan, heat oil & saute onions until golden brown. Add green chilly, ginger-garlic paste and curry leaves. Saute.
3. Mix in marinated chicken. Close and cook for 10 min. Stir in between.
4. Open the lid and saute for 5 more min. Add tomatoes, garam masala, tomato paste (mixed in 1 cup water) and let it cook for sometime. 
5. Mix in coconut milk and switch off the flame after 2 min.
6. Serve hot with tomato rice & dates pickle. 

Note: Garnish rice & curry with mint leaves & cilantro (if needed)

Dates Pickle

Fresh Dates cooked in Indian spices and vinegar. 

Total Time.....15 min (Prep - 5 min, Cook-10 min)    
Yield..............32 oz bottle
Level..............Easy

Ingredients

• 3 cups pitted fresh Dates
• 3 green Chillies 
• 2 tsp chopped Ginger
• 3 tsp chopped Garlic
• 1 tsp black Pepper powder
• 2 1/2 tsp Chilly powder
• 1/2 tsp Fenugreek powder
• 1/2 tsp Asafoetida powder
• 2 strands Curry Leaves
• 1/4 cup distilled white Vinegar
• 1/2 cup Oil
• Salt as required

Directions

1. Heat oil in a shallow pan. Add chopped green chilly, ginger and curry leaves. Saute for 1 min.
2. Then add garlic, chilly powder, pepper, asafoetida and fenugreek. Saute for sometime. (Make sure it doesn't get burned)
3. Mix in dates, vinegar and salt. Cover with a lid and cook for 2-3 min.
4. Combine well and allow it to cool. Then refrigerate in an airtight glass container. It goes well with ghee rice, tomato rice, biryani etc.