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Curried Chicken With Raisins And Cashews

creative.chef's picture
Ingredients
  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)
Directions

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

Cuisine: 
American
Course: 
Main Dish
Techniques: 
Marinate
Dish: 
Curry
Ingredient: 
Chicken

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