Serves: 4
Total Calories: 248

2 to 3 tablespoons vegetable oil
2 medium onions, finely chopped
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
2 tablespoons peeled minced fresh ginger
1 cup finely chopped fresh cilantro, including soft stems
1 1/2 to 2 pounds boneless skinless chicken breast halves, cut into 1 1/2-inch pieces
1/3 cup canned pineapple juice
1/3 cup fresh orange juice
1/3 cup fresh lemon juice
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 large red bell pepper, finely chopped
1/4 teaspoon Garam Masala

1. Heat the oil in a large nonstick saucepan over medium-high heat and cook the onions, stirring, until well-browned (almost caramel color), about 12 minutes.

2. Add the green chili peppers, ginger, and 1/2 cup cilantro, then mix in the chicken, all the fruit juices, and the salt and black pepper. Cover the pan and bring to a boil over high heat. Uncover and cook, stirring as needed, until all the juices evaporate and the chicken is soft, about 30 minutes. Add the bell pepper and the remaining 1/2 cup cilantro during the last 5 minutes of cooking. Transfer to a serving dish, sprinkle the garam masala 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: 248
Calories from Fat: 90

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