Yield: 8 servings.
2 lbs. boneless, skinless chicken breasts
2 cups California raisins, divided
2 medium yellow onions, thinly sliced, divided
1 small green bell pepper, coarsely chopped
2 Tbsp. coarsley chopped fresh ginger
5 medium garlic cloves
2 Tbsp. clarified butter or vegetable oil, divided
1/2 cup heavy whipping cream
1/4 cup sour cream
1/2 cup ground almonds
4 green cardamom pods
2-3 fresh or dried bay leaves
1 cup water to taste, salt
2 Tbsp. finely chopped fresh cilantro
Trim and cut chicken into 1” pieces. Place in heavy 3-quart saucepan; set aside.
In food processor, place 1 cup California raisins, half the onions, pepper, ginger and garlic. Purèe until smooth. Add to chicken.
Add 1 Tbsp. butter, heavy cream, sour cream, almonds, cardamom, bay leaves and water to chicken. Bring to a boil over medium-high heat. Reduce heat to low. Cover; cook 30 minutes.
Add remaining California raisins. Cover and cook 15-20 minutes more.
In 10” skillet, heat remaining butter over medium-high heat; add remaining onions. Stir-fry 3-4 minutes, or until golden brown. Combine onions and salt with curry; cook 2-4 minutes more to blend flavors. Discard cardamom pods and bay leaves; garnish with cilantro. Serve with steamed rice or flatbread.
Photo Credit: CALIFORNIA RAISIN MARKETING BOARD