Apr 27, 2014

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 Red chilly powder
  • 1/2 tsp Turmeric Powder
  • 1 small Green chilly
  • 2 Red chillies
  • 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 red chillies, 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
  • 2 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 Red chilly powder
  • 1 tsp Cumin powder
  • 2 tsp Garam masala powder
  • 1 1/2 tsp Coriander powder
  • 1/2 tsp Cloves powder
  • 1/2 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 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. 

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