Rowangan shimla mirch kokur/ Tomato capsicum and chicken curry

INGREDIENTS:
7 to 8 no's medium size ripe tomatoes
500gm chicken
250gm green capsicum
5 garlic pearls peeled
4 green chilies
2 clove
1 black cardomom
1 tsp red chilly powder
1 tsp cumin seeds
1/2 tsp turmeric
salt as per taste
Oil

METHOD:

1. In a vessel add oil once its hot drop in the washed and drained chicken pieces one by one and fry them until they are brown. Take it out in a bowl and keep it aside.

2. In the same oil now you put in chopped tomatoes keep the flame high and add all the spices  (chilly,cumin,turmeric,salt,clove,black cardamom) and whole garlic pearls and slit green chillies. Stir well. Let all this fry well until the tomatoes leave out lot of water and it starts to soften. keep stirring.

3. Now cover the vessel with lid and simmer it for 10min. Then open the lid and check whether tomatoes are cooked mash them up using a spatula until smooth.

4. To the cooked tomatoes add in the thickly sliced capsicum and give a stir and close the lid and simmer for  5 minutes.

5. To the cooking gravy add in fried chicken and half a cup of water. Stir well. Boil on high for 5 minutes and simmer down for 5 minutes. Your Rowangan shimla mirch kokur is ready.

 Tastes best with hot steaming rice. Enjoy.