Curried Chicken With Raisins And Cashews Recipe
Ingredients
4 whole chicken breasts,boneless and skinless, halved and trimmed of fat and membrane
2 teaspoons olive oil
2 garlic cloves, chopped or pressed
MARINADE
3 cups buttermilk
2-3 tablespoons curry powder
1 1/2 tablespoons ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon cayenne pepper
1 teaspoon salt
TOPPINGS
1/2 cup chopped fresh cilantro
3/4 cup chopped cashews
1/2 cup raisins
1/4 cup shredded coconut
1/2 bunch scallions, cut diagonally into 1-inch pieces
1/2-1 cup chutney
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.
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.
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