Recipe

California Raisin-Almond Chicken Curry (Murghi Kismis Salan)

Spicy curry, raisins and almonds add Asian flavors to chicken breasts.

Details

Serves:

INGREDIENTS

2 lb. boneless skinless chicken breasts
2 c. California raisins, divided
2 medium thinly sliced yellow onions, divided
1 small coarsely chopped green bell pepper
2 tbsp. coarsely chopped fresh gingerroot
5 medium garlic cloves
2 tbsp. clarified butter or vegetable oil, divided
1/2 c. heavy whipping cream
1/4 c. sour cream
1/2 c. ground almonds
4 green cardamon pods
2 to 3 fresh or dried bay leaves
1 c. water
Salt, to taste
2 tbsp. finely chopped fresh cilantro

PROCEDURE

Trim and cut chicken into 1-inch pieces. Place in heavy 3-quart saucepan; set aside. In food processor, place 1 cup California raisins, half the onions, pepper, gingerroot and garlic; purée until smooth. Add to chicken. Stir in 1 tablespoon butter, heavy cream, sour cream, almonds, cardamom, bay leaves and water. Bring to boil over medium-high heat. Reduce heat to low. Cover; cook 30 minutes. Add remaining California raisins; cover; cook 15 to 20 minutes more.

In 10-inch skillet, heat remaining butter over medium-high heat; add remaining onions. Stir-fry 3 to 4 minutes or until golden brown. Combine onions and salt with curry; cook 2 to 4 minutes more to blend flavors. Discard cardamom pods and bay leaves; garnish with cilantro.

Chef's Note: Curries are sauce-based preparations often served with steamed rice and flatbreads.

Nutrition Information (per serving)

Calories 390(33% from fat); Total Fat 14g (sat 5g, mono 6g, poly 2g); Cholesterol 90mg; Protein 29g; Carbohydrates 36g; Fiber 3g; Iron 2mg; Sodium 95mg; Calcium 64mg