Serves: 4
Total Calories: 587

2 tablespoons peanut oil
1 teaspoon Asian sesame oil
5 to 7 dried red chili peppers, such as chile de arbol, with stems
2 pieces peeled fresh ginger (1-inch each), cut into matchsticks
2 medium onions, finely chopped
1 clove fresh garlic (large), minced
1/2 teaspoon ground paprika
2 to 2 1/2 pounds skinless chicken thighs, cut in half through the bone
1 cup finely chopped fresh cilantro, including soft stems
1/4 cup distilled white vinegar
1/2 cup water
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste

1. Heat the oils together in a large nonstick pan over medium heat and cook the red chili peppers and ginger, stirring, until lightly browned, about 2 minutes.

2. Add the onions and cook until well-browned, about 10 minutes. Add the garlic, paprika, and chicken and cook, stirring, about 5 minutes.

3. Add the cilantro, vinegar, water, salt, and black pepper. Cook over high heat until it comes to a boil and then over medium heat until the chicken pieces are tender and most of the liquid has evaporated, and the oil separates to the sides, about 20 minutes. Transfer to a serving plate and serve hot.

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: 587
Calories from Fat: 370

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