Curried Chicken With Raisins And Cashews Recipe
Ingredients
| 4 whole chicken breasts,boneless and skinless, halved and trimmed of fat and membrane | ||
| Olive oil | 2 Teaspoon | |
| Garlic | 2 Clove (5gm), pressed | |
| MARINADE | ||
| Buttermilk | 3 Cup (16 tbs) | |
| Curry powder | 3 Tablespoon | |
| Ground ginger | 1 1/2 Tablespoon | |
| Ground cinnamon | 2 Teaspoon | |
| Cayenne pepper | 1/4 Teaspoon | |
| Salt | 1 Teaspoon | |
| Cilantro | 1/2 Cup (16 tbs), chopped (TOPPINGS) | |
| Cashews | 3/4 Cup (16 tbs), chopped (TOPPINGS) | |
| Raisins | 1/2 Cup (16 tbs) (TOPPINGS) | |
| Shredded coconut | 1/4 Cup (16 tbs) (TOPPINGS) | |
| 1/2 bunch scallions, cut diagonally into 1-inch pieces | ||
| Chutney | 1 Cup (16 tbs) (TOPPINGS) | |
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.
Chef
