Serves: 4
Total Calories: 296

1 tablespoon peanut oil
1 1/2 pounds boneless skinless chicken breast halves, cut into thin 2-inch pieces
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper, or to taste
1 teaspoon salt, or to taste
3 to 5 green cardamom pods, crushed lightly to break the skin
2 tablespoons peeled minced fresh ginger
6 to 8 cloves fresh garlic (large), finely chopped
12 to 15 scallion, white and light green parts only, finely chopped
2 large onions, finely chopped
4 large tomatoes, finely chopped
1 cup finely chopped fresh cilantro, including soft stems (reserve some for garnish)
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1 cup nonfat plain yogurt, whisked until smooth

1. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the chicken, stirring, about 5 minutes.

2. Add the coriander, cumin, turmeric, cayenne pepper, salt, and cardamom pods, and stir to coat the chicken. Then add the ginger, garlic, scallions, onions, tomatoes, cilantro, and green chili peppers, and stir about 5 minutes.

3. Add the yogurt, a little at a time, stirring constantly to prevent it from curdling, and cook over medium-high heat the first 2 to 3 minutes, then over medium-low heat until the chicken pieces are tender, about 30 minutes, Stir occasionally. Transfer to a serving dish, garnish with the reserved cilantro, 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: 296
Calories from Fat: 75

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