Tomato Chicken Curry

Ingredients:

1 whole chicken, skinned and cut into small pieces,
5 large tomatoes
2 green chilies, thinly sliced
2 medium onions, finely diced
1 tsp cumin seeds
1 tsp coriander powder
1 tsp turmeric
1 tsp red chili powder
1 1/2 tsp salt
1 tbsp garlic paste
1 tbsp ginger paste
1/4 cup oil


1. Rinse chicken in strainer and let water drain.

2. Place tomatoes in a large pot and fill with water. Boil tomatoes for about 6-7 minutes, until skin starts to peel off. Once boiled, remove from hot water and cool in a bowl of ice water

3. Heat oil in another large pot. Add cumin and fry on medium for 2-3 minutes.

4. Add the garlic and ginger paste, and fry for 2-3 minutes. Stir frequently. If the paste starts to splatter, lower heat.

5. Add turmeric, red chili powder, and coriander powder, and fry for an additional 2-3 minutes while stirring frequently.

6. Add diced onions and sliced green chilies. Allow to fry until onions are translucent, about 5-6 minutes. Keep stirring occasionally.

7. Remove skin from tomatoes and blend in a blender.

8. Add chicken to the frying onion mixture and stir fry for about 2-3 minutes while stirring.

9. Add the tomato paste and cook on medium-high heat for about 10 minutes.

8. Add salt. Simmer for another 10 minutes, or until chicken is well cooked and tender.

9. Garnish with coriander and serve with rice or roti.