Serves: 4
Total Calories: 238

2 1/2 to 3 pounds chicken (1 whole), skinned and cut into serving pieces (discard the back and wings)
2 tablespoons peeled minced fresh ginger
2 cloves fresh garlic (large), minced
2 tablespoons fresh lemon juice
1/4 cup nonfat plain yogurt, whisked until smooth
1 teaspoon salt, or to taste
2 tablespoons peanut oil
1 teaspoon cumin seeds
2 tablespoons ground coriander
12 to 15 fresh curry leaves
1 large onion, finely chopped
1 fresh green chili pepper, such as serrano, minced with seeds
1/2 teaspoon ground paprika
1/4 teaspoon ground turmeric
1 1/2 cups coarsely chopped fresh cilantro, including soft stems
1 tart apple, such as Granny Smith of pippin, coarsely chopped (with or without peel)
1/2 teaspoon Garam Masala
Freshly ground black pepper, to taste

1. Place the chicken in a non-reactive bowl. Add the ginger, garlic, lemon juice, yogurt, and salt and mix well, making sure all the pieces are well-coated with the marinade. Cover with plastic wrap and marinate in the refrigerator, at least 4 and up to 24 hours.

2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the coriander and curry leaves and stir 1 minute.

3. Add the onion, green chili pepper, paprika, and turmeric and stir about 1 minute. Mix in the chicken, plus all the marinade, and cook, stirring as needed, 5 to 7 minutes.

4. In a food processor, process together the cilantro and apple until fine, and add it to the chicken. Reduce the heat to medium and continue to cook, turning as needed, until the chicken is tender, about 30 minutes. Add the garam masala during the last 5 minutes of cooking. Transfer to a serving dish, garnish with black pepper, 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: 238
Calories from Fat: 80

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