Total Time
40mins
Prep 15 mins
Cook 25 mins

BeBe was a friend of ours from southern India who lived near us. This is her fabulous dish. Serve the curry over rice with Chapatis. (Indian bread)

Ingredients Nutrition

Directions

  1. reserve 1/2 cup of the chopped onions for the yogurt sauce.
  2. In a 12 inch heavy skillet, het oil and saute the remaining onion, garlic, ginger, curry powder, chili powder, ground cloves, cardamom and tumeric.
  3. When onion is soft, add cubed chicken and saute until lightly browned.
  4. Add curry paste, water and tomatoes.
  5. Simmer until chicken is done, stirring periodically; about 7 to 10 minutes.
  6. REmove from heat; add coconut milk, raisins, lemon juice and salt to taste (This can be done early in the day).
  7. To serve reheat curry, but do not boil.
  8. Spoon over steaming rice on individual plates, garnish each with a slice of banana if desired and sprigs of cilantro.
  9. Pass the chutney, warm chapatis and yogurt sauce!
  10. For the yogurt sauce, combine all ingredients and let stand for several hours.
  11. NOTE: This dish tastes even better if you make it ahead, even up to the day before, and let the flavours ripen.

Reviews

(1)
Most Helpful

I've made this since the day it was published in the palo alto jr. league cook book.<br/>but instead of coconut milk I use the coco-loco (the kind you put in <br/>tropical drinks. it adds a little sweetness so the food goes in a little sweet and<br/>the spice hits the back of your throat. I serve small bowls of condiments<br/>i.e.: peanuts, scallions,banana, sieved eggs, chopped pineapple,mango <br/>papaya,sweet dried coconut.<br/><br/>it is great for a large party--pretty, elegant and affordable

chaingmai August 08, 2014

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