My neighbor Caroline gifted me with some lovely, small green tomatoes. I immediately thought of green tomato curry. Freshly ground spices lends welcome authenticity to this homemade, normally vegetarian dish, especially where there are no Indian restaurants worth speaking of.
Originally, I intended to serve a small, rotisserie chicken alongside the tomato curry, but the spices and aromatics smelled so good, I cut/chopped and ripped the whole chicken into pieces (not in an attractive manner) and added it to the curry. Good choice, if not refined 😀
If you don’t happen to have a cooked chicken on hand, poach a whole small chicken, remove bones and skin, then cut into cubes before adding to the pan.
Green Tomato Chicken Curry
1 tsp coriander seeds
3 tsp cumin seeds
1 tsp mustard seeds
1/8 tsp asafoetida
1 tsp turmeric
1/2 tsp chili powder
2 tbsp peanut oil
1 large onion, coarsely chopped
4 sweet Italian peppers, diced
1 lbs green tomatoes, cut into bite size quarters/pieces
Salt to taste
2 cups cooked, cubed chicken
1/4 cup roasted peanuts, coarsely chopped
2 tbsp brown sugar
Add the coriander, cumin, mustard, asafoetida, tumeric and chili powder together in a spice grinder. Grind until the seeds are powdered and set aside.
Heat the oil in a large skillet, add the onion and peppers, then saute until the onion is translucent. Add the reserve spices and cook stirring for about 3 minutes.
Stir in the tomatoes and salt to taste. Simmer, stirring occasionally for 15 minutes. Add the chicken, peanuts and sugar, then continue to simmer for about 5 minutes.