Stir-fried Chicken with Vegetables

This Chinese-style dish is very popular in restaurants all over America. It is a combination of peppers, onions, and pineapples, with tender chunks of

chicken in a sweet-and-sour tomato-based sauce.

SERVES 6

2 tablespoons canola oil

1/2 cup finely chopped yellow or white onions

1 tablespoon finely chopped fresh ginger

2 teaspoons minced garlic

1/2 teaspoon cumin seeds

1/2 cup tomato sauce

1 teaspoon garam masala

1 teaspoon cayenne pepper, ground

salt to taste

1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces

1 cup green bell pepper, cut into 1/2-inch cubes

1 medium-sized red onion, cut into 1/2-inch cubes

1 large tomato, cut into 1/2-inch cubes

1/2 cup chunks of canned pineapples

1/2 cup water

1/2 cup plain yogurt

2 tablespoons fresh cilantro, chopped

Heat oil in a large skillet over medium heat. Add chopped onions, ginger, garlic, and cumin seeds. Stir frequently till the color changes—about 4 minutes.

Stir in tomato sauce, garam masala, cayenne pepper, and salt. Reduce the heat and let it simmer for 5 to 7 minutes.

Add the chicken. Let it simmer uncovered for 5 to 7 minutes, stirring occasionally until the chicken is partially cooked. Stir in the bell pepper, red onions, tomatoes, pineapple chunks, and water. Cover and simmer on low heat until the chicken is cooked and the water is dry.

Stir in the yogurt. Simmer for a few minutes, stirring occasionally till the chicken and vegetables are consistently coated with the sauce.

Serve it hot, sprinkled with cilantro.