Chicken and Raisin Balti

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.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 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

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.