Raisin Almond Chicken Curry
This recipe is brought to you courtesy of California Raisin Marketing Board.
2 pounds boneless skinless chicken breasts
2 cups California raisins, divided
2 medium thinly sliced yellow onions, divided
1 small coarsely chopped green bell pepper
2 tablespoons coarsely chopped fresh gingerroot
5 medium garlic cloves
2 tablespoons clarified butter or vegetable oil, divided
1/2 cup heavy whipping cream
1/4 cup sour cream
1/2 cup ground almonds
4 green cardamom pods
2 to 3 fresh or dried bay leaves
1 cup water
Salt to taste
2 tablespoons finely chopped fresh cilantro Directions:
Trim and cut chicken into 1-inch pieces. Place in heavy 3-quart saucepan and set aside. In food processor, place 1 cup California raisins, half the onions, pepper, gingerroot and garlic and purÃ©e 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 and cook 30 minutes. Add remaining California raisins, cover, and cook 15 to 20 minutes more. In 10-inch skillet, heat remaining butter over medium-high heat; add remaining onions. Cook, stirring, 3 to 4 minutes or until golden brown. Combine onions and salt with curry and cook 2 to 4 minutes more to blend flavors. Discard cardamom pods and bay leaves. Serve warm garnished with cilantro.
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