Serves: 4
Total Calories: 247

1 cup Coconut Milk (or store-bought)
2 tablespoons peanut oil
4 whole dried red chili peppers, such as chile de arbol
1 large onion, cut in half lengthwise and thinly sliced
10 to 12 fresh curry leaves, minced
2 tablespoons peeled minced fresh ginger
2 cloves fresh garlic (large), minced
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1/4 cup grated fresh coconut or 2 tablespoons dried shredded unsweetened coconut
1 1/2 to 2 pounds boneless skinless chicken breast halves
1/2 teaspoon ground turmeric
1/8 teaspoon ground asafoetida
1 teaspoon salt, or to taste
chopped cilantro
freshly ground black pepper

1. Prepare the coconut milk. Then, heat the oil in a large nonstick wok or saucepan over medium-high heat, and cook the red chili peppers and onion, stirring, until well-browned, about 5 minutes.

2. Add the curry leaves, ginger, garlic, green chili peppers, and coconut and stir about 1 minute. Add the chicken, turmeric, asafoetida, and salt and cook, stirring and turning the pieces, until golden brown, about 5 minutes.

3. Add the coconut milk, cover the pan, reduce the heat to medium and simmer until the chicken absorbs all the flavors and is tender, about 20 minutes. Transfer to a serving dish, top with cilantro and black pepper, 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: 247
Calories from Fat: 112

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