I wanted make something new, so I started to experiment, and this is what I came up with. My version of chicken tomato curry. The dish came out very tasty, my husband said, that it should become a new staple in our house.
2 chicken breast
1 tsp masala
1/2 onion, chopped
2 tbs olive oil
1 long green chillies, sliced
2 sprigs curry leaves
1/2 tsp fenugreek seeds (Mehthi seeds)
1 1/2 tsp mustard
1 1/2 tsp ground ginger
2 tbsp curry powder
1/2 tsp chilli powder
1 tsp turmeric
1 tsp salt+ 1 tsp for rubbing chicken
1 cans (13.5 OZ) coconut milk
3 tbs tomato paste
Rub the chicken with salt and masala, and let it rest while you prepping all the other ingredients.
Chop onion, garlic, and green chili pepper. Then place them on the sauce pan and saute on medium heat along with curry leaves for about 3 minutes.
Add Fenugreek seeds.
Cut the chicken onto cubes and put them in the pan. Add mustard, ginger, curry powder, chill powder, turmeric and salt.
Mix it all together.
Reduce the heat to low and let it simmer for 5 minutes. Then add coconut milk and tomato paste, bring everything to boil, then reduce heat to low and cook for 15-20 minutes.
Meanwhile cook the rice according to the directions. Bring 3 cups of water to boil, add 2 cups of rice, stir. Once the water with rice is starting to bubble, reduce the heat to low, cover the pot and cook for 15 minutes (do not stir).
Once rice is ready, plate the rice and the chicken, add some vegetables if desired.