Serves: 4
Total Calories: 474

1 tablespoon Basic Ginger-Garlic Paste (or store-bought)
1 pound boneless skinless chicken breast half tenders, tendons removed, cut into 1/4-inch pieces
3/4 pound potato (any kind), peeled and cut into 1/4-inch pieces
1/4 cup canned tomato sauce
1/2 cup finely chopped fresh cilantro, including soft stems
1 teaspoon salt, or to taste
1/2 teaspoon cayenne pepper, or to taste
2 tablespoons peanut oil
1 piece peeled fresh ginger (1-inch), cut into thin matchsticks
2 sticks cinnamon (1-inch each)
1 large onion, finely chopped
2 tablespoons ground dried pomegranate seeds
1 tablespoon ground coriander
1 teaspoon Garam Masala
1/4 cup fresh pomegranate seeds or finely chopped red bell pepper

1. Prepare the ginger-garlic paste. Place the chicken and potatoes in a non-reactive bowl. Add the tomato sauce, ginger-garlic paste, cilantro, salt, and cayenne pepper, and mix well, making sure all the pieces are well-coated with the marinade. Cover with plastic wrap and marinate about 2 hours in the refrigerator.

2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the ginger until golden, about 2 minutes. Remove to a bowl and reserve for garnish.

3. Add the cinnamon and onion and cook until browned, about 7 minutes. Add the marinated chicken and stir until the chicken is golden and all the juices have evaporated, about 15 minutes.

4. Add the ground pomegranate seeds, coriander, and garam masala and stir another 5 minutes. Transfer to a serving dish, lightly mix in the fresh pomegranate seeds (or bell pepper), scatter the fried ginger on top, 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: 474
Calories from Fat: 90

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