Serves: 4
Total Calories: 1,166

1/4 cup Meat Masala with Cumin and Peanuts
2 small onions, coarsely chopped
1/4 cup grated fresh or frozen coconut or shredded unsweetened dried coconut
2 cloves garlic (large), peeled
7 quarter-size slices peeled fresh ginger
2 tablespoons tamarind, powder
1/2 teaspoon ground turmeric
1 large tomato, coarsely chopped
20 to 25 fresh curry leaves
2 tablespoons peanut oil
2 pounds skinless chicken thighs, cut in half through the bone
1 teaspoon salt, or to taste
1/2 cup finely chopped fresh cilantro, including soft stems
1/2 to 1 1/2 cup water
1/4 cup peanut, , dry-roasted and coarsely chopped
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1. Prepare the meat masala. Then, in a food processor or a blender, process together the onions, coconut, garlic, ginger, tamarind, and turmeric to make smooth paste. Transfer to a bowl and process the tomato and curry leaves until smooth.

2. Place the onion-tamarind paste in a large nonstick wok or saucepan over medium-high heat and cook, stirring, until most of the juices evaporate, about 1 minute. Then add the oil and cook, stirring, until fragrant, 2 minutes.

3. Add the chicken and salt and cook about 5 minutes, then mix in the processed tomato and bring to a boil over high heat. Reduce the heat to low, cover the pans and cook until most of the juices evaporate and the chicken is tender, about 10 minutes.

4. Add the meat masala and cilantro and cook, stirring, about 5 minutes. Add the cups water, with the amount based on how thick or thin you want the sauce to be, and bring to a boil over high heat. Reduce the heat to low and simmer about 15 minutes, or until the sauce is as thick as you desire. Meanwhile, prepare the peanuts. Then, transfer the chicken to a serving dish, sprinkle the peanuts 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: 1,166
Calories from Fat: 575

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