You are here

Curried Chicken With Raisins And Cashews

creative.chef's picture
  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
  Salt 1 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.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2329 Calories from Fat 653

% Daily Value*

Total Fat 76 g117.6%

Saturated Fat 17.8 g89.2%

Trans Fat 0.2 g

Cholesterol 399 mg133%

Sodium 3594.9 mg149.8%

Total Carbohydrates 208 g69.3%

Dietary Fiber 33.5 g134%

Sugars 63.4 g

Protein 215 g430.8%

Vitamin A 193.3% Vitamin C 117.4%

Calcium 56.9% Iron 172.6%

*Based on a 2000 Calorie diet

Curried Chicken With Raisins And Cashews Recipe