Serves: 4
Total Calories: 237

1 large russet potato, unpeeled
2 tablespoons vegetable oil
1 pound boneless skinless chicken breast half, minced
1 large onion, finely chopped
1 tablespoon peeled minced fresh ginger
1 clove fresh garlic (large), minced
1 fresh green chili pepper, such as serrano, minced with seeds
1 teaspoon Garam Masala
1 teaspoon dried fenugreek leaves
1 teaspoon salt, or to taste
1/2 cup nonfat plain yogurt, whisked until smooth
1 to 2 tablespoon fresh lime juice
1 red bell pepper, finely chopped
1/2 cup finely chopped fresh cilantro, including soft stems
4 to 6 Spicy Lentil Wafers, microwaved for 1 minute each

1. In a small pan, cover the potato with water, bring to a boil, and cook until tender, about 10 minutes. Let cool, then peel, finely chop, and set aside. In a nonstick saucepan, heat the oil over medium-high heat and cook the chicken, onion, ginger, garlic, green chile pepper, garam masala, fenugreek leaves, and salt, stirring to break most of the lumps, until the chicken is golden, about 5 minutes.

2. Add all the yogurt at once, and cook until most of the liquid has evaporated and the yogurt is absorbed, about 5 minutes.

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: 237
Calories from Fat: 90

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Mixed Sprouted Bean Salad with Potato Vermicelli
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