1/2 teaspoon red chili powder
3/4 cup water, divided
4 tablespoons oil
1 large onion, chopped fine
2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
1 teaspoon salt
1 tablespoon lemon juice
2 teaspoons brown sugar
1/4 cup crushed roasted peanuts
1. In a small bowl, mix the coriander, turmeric and chili powders with 1/4 cup of the water to make a paste; set aside.
2. In a nonstick frying pan, heat the oil hot. Saute the onion until soft and translucent. Add the spice paste. On medium heat, add 1/4 cup more water, 1 tablespoon at a time, mixing well.
3. Add the chicken, stirring to coat all evenly with the spices. Cook for 2 to 3 minutes. Add the salt. Cook 5 minutes more, stirring often.
4. Stir in the lemon juice and remaining water. Add the brown sugar and peanuts. Cook until chicken is done and sauce is desired consistency, about 5 minutes more. Serve hot with boiled rice or chapati (Indian flatbread).
Per serving (based on 8): 224 calories, 25 grams protein, 3 grams carbohydrates, 2 grams sugar, 12 grams fat, 80 milligrams cholesterol, 395 milligrams sodium, 1 gram dietary fiber.