Total Time
50mins
Prep 10 mins
Cook 40 mins

A spicy curry in the East Indian style. I found this on www.calraisin.org - am stashing until I have some free time. Sounds YUM! California Raisin Marketing Board credits the Culinary Institute of America at Greystone. Serve it with lots of naan.

Ingredients Nutrition

Directions

  1. Heat butter in a deep frypan over medium heat and fry onions until lightly browned.
  2. Add gingerroot, garlic, cardamom, turmeric, chiles and cinnamon sticks. Stir-fry until onions are a deep golden brown.
  3. Add chicken and cook, stirring occasionally, for about 15 minutes.
  4. In a small bowl, mix cream, sugar, raisins, ground almonds and salt together.
  5. Reduce heat to lowest setting and add cream mixture to pan; temper and add egg.
  6. Heat gently for 5 to 7 minutes being careful not to let mixture boil.
  7. Ladle into warmed serving bowl and serve with naan bread.

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