Serves: 4
Total Calories: 516

2 tablespoons Spicy Masala for Wok-Cooked Foods or store-bought
2 large tomatoes, coarsely chopped
3 cups coarsely chopped fresh cilantro, including soft stems + 2 tablespoons finely chopped
3 tablespoons peanut oil
2 pieces peeled fresh ginger (1-inch), cut into thin matchsticks
2 small onions, cut in half lengthwise and thickly sliced
2 cloves fresh garlic (large), minced
10 to 12 skinless chicken drumsticks
1/2 teaspoon salt, or to taste
2 green, red, or yellow green bell peppers, cut into 1 1/2 by 1/2-inch strips
1/2 teaspoon Garam Masala

1. Prepare the Spicy Masala for Wok-Cooked Foods (kadhai masala). Then, in a food processor, process together the tomatoes and cilantro to make as smooth as possible.

2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the ginger and onion, stirring, until golden, about 5 minutes.

3. Add the garlic and kadhai masala and stir about 1 minute. Add the drumsticks and salt and cook, stirring, until golden, about 7 minutes.

4. Add the bell peppers, tomatoes and cilantro mixture, and cook until the chicken is tender and the sauce thick, about 20 minutes. Serve in the wok, or transfer to a serving dish, garnish with finely chopped cilantro and garam masala, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 516
Calories from Fat: 140

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