Poblano chili khatta and Pan fried Chicken breast

Today I am a bit tired but I had thawed chicken breasts since morning. So I made the fastest pan seared chicken breast which I know are always the super fast fly-of-the-plate yummy.
               And to go with this chicken fry I made a variation of Hyderabadi Mirchi Ka Sallan with Pasilla Chili Pepper or Poblano and it is great. Here is the recipe for your to decide for yourself

Poblano Chilli Khatta (Famous Hyderabadi Sour gravy with Poblano chilies)

Hyderabadi Mirchi ka sallan with Poblano

Ingredients:

1. 1 poblano chili cut into 11/2 inch and 1/2 inch thick pieces
2. 2 cups juice from a small lemon sized tamarind
3. 1/2 tablespoon oil
4. 1/2 teaspoon each of cumin, salt, chilly powder
5. 1-2 green chillies (optional)

Grind to a paste:

1. 1/4 cup dry roasted peanuts
2. 1 tablespoon coconut powder or 1/2 cup coconut milk
3. 1 medium onion

Heat the oil and fry the cumin till they splutter. Add the poblano and fry till the raw green smell disappears. Add the green chillies if using. Add the ground paste and the tamarind juice and bring to a boil. Add salt and chilly powder and simmer for 15 minutes. garnish with cilantro and serve with rice

Pan Fried Chicken Breast (Simple chicken breast fry with onions and spices)

 Pan fried Chicken