Serves: 4
Total Calories: 350

3 to 4 tablespoons Tamarind Paste
3 tablespoons peanut oil
1 stick cinnamon (1-inch), broken lengthwise
2 black cardamom pods, lightly crushed to break the skin
1 teaspoon cumin seeds
1 large onion, cut in half lengthwise and thinly sliced
1 tablespoon peeld minced fresh ginger
1 clove fresh garlic (large), peeled
1 1/2 to 2 pounds skinless boneless chicken thighs or breasts, cut into bite-size pieces
1 tablespoon ground coriander
1/4 teaspoon ground turmeric
1 1/4 teaspoons salt, or to taste
3 to 5 fresh green chili peppers, such as serrano, whole with skin punctured or split lengthwise in half
1 teaspoon distilled white vinegar
1 tablespoon brown sugar
2 tablespoons chopped cilantro

1. Prepare the tamarind paste. Then, heat the oil in a large nonstick saucepan over medium-high heat and add the cinnamon, cardamom pods, and cumin seeds they should sizzle upon contact with the hot oil.

2. Quickly add the onion and cook over medium heat until browned, about 10 minutes. Mix in the ginger and garlic, then add the chicken, coriander, turmeric, and salt, and cook, stirring and turning the pieces, until golden, 5 to 7 minutes.

3. Add. the tamarind paste, green chili peppers, vinegar and brown sugar and cook until the chicken is soft and the thick sauce clings to the pieces, 7 to 10 minutes. Transfer to a serving dish, garnish with chopped 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: 350
Calories from Fat: 240

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