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.
- 3⁄4 cup butter (clarified or ghee)
- 2 onions, grated
- 3 tablespoons gingerroot, peeled and grated (about 1 1/2 inches long)
- 8 garlic cloves, minced
- 6 green cardamom pods
- 1 teaspoon ground turmeric
- 2 serrano peppers or 2 jalapeno chiles, chopped
- 2 cinnamon sticks
- 3 1⁄2 lbs chicken meat, cut into 1 1/2-inch cubes
- 2 cups heavy cream
- 2 tablespoons sugar
- 1⁄2 cup raisins (California of course)
- 6 tablespoons ground almonds
- 2 teaspoons salt
- 4 eggs, lightly beaten
- sliced almonds, toasted, for garnish
- Heat butter in a deep frypan over medium heat and fry onions until lightly browned.
- Add gingerroot, garlic, cardamom, turmeric, chiles and cinnamon sticks. Stir-fry until onions are a deep golden brown.
- Add chicken and cook, stirring occasionally, for about 15 minutes.
- In a small bowl, mix cream, sugar, raisins, ground almonds and salt together.
- Reduce heat to lowest setting and add cream mixture to pan; temper and add egg.
- Heat gently for 5 to 7 minutes being careful not to let mixture boil.
- Ladle into warmed serving bowl and serve with naan bread.