Chicken With Onion and Tomato With Nine Spice Curry

“I live in a neighborhood choked with Indian restaurants. As I walk through it, the rich, evocative smells inspired me to do it right -- buy whole seeds and toast them. Find a good Indian market and the seeds will be downright cheap. It's just me and my fiance, so this is a great date night recipe. When toasting the seeds, stand and watch them. After a few minutes, you may see wisps of smoke. Take the seeds off the stove and give them a few flips to dissipate the heat. When the smoking stops, return to the stove. If you burn the seeds, toss them, wash the pan and start over. Sift your spices after grinding. Coriander has husks that don't get easily powdered. Make this the night before, if possible.”
READY IN:
1hr
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine coriander, cumin, cardamom and mustard seeds in a small heavy bottomed saute over medium high heat. Toast seeds, moving them around the pan frequently, until fragrant. Set aside to cool. Add black pepper to spice mixture, grind and sift.
  2. Dice tomato into 1/2 inch cubes, cut onion leaving it in strips. In a large heavy skillet, add 1 tsp vegetable oil over medium high heat. Add onions, cook until brown. Add tomatoes, raisins and 1/4 cup water to onions. Simmer until hot. Add another 1/2 cup water, spice mixture, bay leaves and cinnamon. Return to a simmer. Add water, if necessary, and chicken, and then return to simmer about 15 minutes until chicken is done. Discard bay leaves and cinnamon. Serve with basmati rice.

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