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.