Tomato Chicken

Ingredient		Amount
chicken		1½ lb.
red onion		2, medium-sized
tomatoes		1 medium-large
vegetable oil		¼ cup
black mustard seeds		1 tsp.
ginger-garlic paste *		1 tsp.
green serrano peppers		2-3
turmeric powder		¼ tsp.
chili powder		½ tsp.
ground coriander seed		1 tsp.
ground cumin seed		½ tsp.
coriander-cumin-fennel-fenugreek spice blend		½ tsp.
table salt		¼ tsp. or to taste
water		½ cup or as needed

* Or ½ tsp. of pulped ginger and ½ tsp. of pulped/pressed garlic.

Finely chop the onions and tomatoes. Seed the serranos if desired, then mince. Cut the chicken into bite-size pieces.

Toast the mustard seeds over medium heat just until they begin to jump and pop. Heat the oil in a heavy-bottomed pan and add the toasted mustard seeds. After 30-60 seconds, add the ginger-garlic paste and sauté for 30 seconds. Add the onions and sauté for 6 to 8 minutes. Add the chicken and sauté until cooked through and lightly browned, 6-8 minutes. Add the tomatoes and sauté for 4 minutes.

Add the turmeric, chili powder, coriander, cumin, spice blend, serranos, and salt to the pan and mix well. Add water if needed, depending on tomatoes' moisture content, and bring just to a simmer; reduce heat and simmer for 5-6 minutes, stirring occasionally.

Serves 3-4.