Curried Chicken With Raisins And Cashews
|Whole chicken breasts||4 , boneless and skinless, halved and trimmed of fat and membrane|
|Olive oil||2 Teaspoon|
|Garlic||2 Clove (10 gm), chopped or pressed|
|Buttermilk||3 Cup (48 tbs)|
|Curry powder||3 Tablespoon|
|Ground ginger||1 1⁄2 Tablespoon|
|Ground cinnamon||2 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Chopped fresh cilantro||1⁄2 Cup (8 tbs)|
|Chopped cashews||3⁄4 Cup (12 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Shredded coconut||1⁄4 Cup (4 tbs)|
|Scallions||1⁄2 Bunch (50 gm), cut diagonally into 1-inch pieces|
|Chutney||1 Cup (16 tbs)|
1. Combine the buttermilk, curry, ginger, cinnamon, cayenne, and salt in a small shallow bowl and add the chicken pieces. Cover and refrigerate for 4 hours.
2. Take the chicken out of the buttermilk marinade. Refrigerate the remaining marinade.
3. Heat a large skillet over a high flame and add the oil. When the oil is hot, add the chicken breasts, a few at a time, and brown them on both sides. Reduce heat to medium, add the garlic cloves and cook 2 minutes, or until golden. Add the reserved marinade to make a curry sauce. Cook the chicken about 7-10 minutes on each side, depending on the thickness of the breasts.