I am camera-less for next couple of weeks. I was way too excited to post something last time and even after many reminders from V, I was not very careful with handling the SD card. It got broken and stuck in the SD card slot. Looks like it was pretty bad and we had to take it to repair shop to get it fixed. Not sure how I am managing to mess up things these days!. First I lost my phone and now this. So that means, I cannot click any new pictures for few weeks. I also can’t access any of the pictures I clicked in last few weeks – Grrr I should have transferred them to laptop!!. Luckily I have few pictures I had saved earlier which needs to be posted and I am very lucky to have amazing parents who have a huge hand in keeping this space alive and going. Â They promised they will post something whenever they can. Anyway, sorry for that rant, now that it is off my chest, I feel good :).
Coming to this recipe, I am making a conscious effort to make atleast one chicken dish a week. Somehow I love to try new recipe every time, than sticking to one tried and tested recipe. I usually end up at Sig’s blog for chicken dishes or try something completely new by adding different ingredients. Some of my experiments in last few weeks were big hits with my family and friends. Tomato chicken with whole spices is one such recipe.
1 lb chicken
1/2 cup onion
1 and 1/2 cups chopped tomatoes (about 3 large ones)
1 tea spn chopped garlic
1/2 tea spn pepper powder
1 bay leaf
2″ stick cinnamon
1 tea spn slightly crushed coriander seeds
1/2 tea spn cumin seeds
1 tea spn chilli powder
4-5 leaves of mint
Cut chicken into small pieces and add salt and pepper to it. Heat little oil, add chopped garlic. Add the chicken pieces and let them cook till they are 3/4th done. Take out the chicken on a clean plate.
In the same pan, heat oil and add all the whole spices, onion and fry for few minutes. Add crushed coriander seeds, tomatoes, little salt and let them cook for few minutes.
Now add the chicken pieces and cook till they are completely cooked.
Sprinkle mint and cook for a min.
Serve hot with chapatis.