1. Combine coriander, cumin, cardamom and mustard seeds in a small heavy bottomed saute over medium high heat. Toast seeds, moving them around the pan frequently, until fragrant. Set aside to cool. Add black pepper to spice mixture, grind and sift. 2. Dice tomato into 1/2 inch cubes, cut onion leaving it in strips. In a large heavy skillet, add 1 tsp vegetable oil over medium high heat. Add onions, cook until brown. Add tomatoes, raisins and 1/4 cup water to onions. Simmer until hot. Add another 1/2 cup water, spice mixture, bay leaves and cinnamon. Return to a simmer. Add water, if necessary, and chicken, and then return to simmer about 15 minutes until chicken is done. Discard bay leaves and cinnamon. Serve with basmati rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
