Tomato Rice and Chicken Curry

I like trying out different combinations when preparing non-veg dishes. Biriyani always stands alone without any accompaniments when there are no guests, or else, biriyani with green chicken curry. Ghee rice/coconut rice with green chicken/mutton/vegetable stew. Tomato rice usually is prepared when i'm unable to prepare any vegetable dish or curry, hence one dish meal. Last time, after i had made all the preparations for tomato rice when i remembered that i had chicken in the freezer. So, i decided to make red chicken curry to go with the tomato rice. Posting the recipe for the same.

TOMATO RICE AND CHICKEN CURRY:



Ingredients:

for tomato rice:

1 cup rice (washed and soaked for 15 mins before cooking)
1 large onion (sliced)
3 tomatoes (chopped fine)
50 gms green peas (optional)
2 green chillies
1/2 tsp chilli powder
1 sprig curry leaves
1 tsp ginger garlic paste
1 tbsp oil

for chicken curry:

1/2 kg chicken
4 tbsp coconut
1 tsp chilli powder
1/2 tsp coriander powder
a pinch of turmeric
1 tbsp tamarind thick extract
1 tbsp vadiyam
1 tbsp oil
2 tbsp ginger garlic paste

Method of Preparation: (Tomato Rice)

1. Heat oil in a pressure cooker, add onions and stir fry till they turn translucent.
2. Add ginger-garlic paste and fry till the raw smell goes.
3. Add the green chillies, green peas and curry leaves and fry for 30 seconds.
4. Add the tomatoes, fry for 30 seconds and add chilli powder, fry for 1 minute
5. Add the rice, 2 cups of water and pressure cook for 2 whistles and switch off the flame. Open after the pressure is completely released.

To cook this dish in rice cooker, follow steps 1-4 in a kadai in place of the pressure cooker. Add the seasoning for the rice alongwith the rice in the rice cooker.

(Chicken curry):

1. Grind coconut, chilli powder, turmeric, coriander powder, turmeric and salt into a smooth paste
2. Heat oil in a pressure cooker, add vadiyam and fry for a minute.
3. Add ginger-garlic paste and fry till the raw smell goes, then add curry leaves.
4. Add chicken and fry for a minute, add the ground paste and pressure cook for 2 whistles.

You can serve this curry with dosa and idli also.