Raisin Almond Chicken Curry

Raisins aren’t just for cookies. They can add a sweet, earthy depth of flavor to any dish. This curry will have you praising the culinary versatility that raisins offer. Serve with rice or mop up with your favorite flatbread.

Raisin Almond Chicken Curry
This recipe is brought to you courtesy of California Raisin Marketing Board.
Serves 8
Chicken curry
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 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 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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