California Raisin-Almond Chicken Curry (Murghi Kismis Salan) Recipe

California Raisin-Almond Chicken Curry (Murghi Kismis Salan) Recipe

  • 2 pounds boneless skinless chicken breasts
  • 2 cups California raisins, divided
  • 2 medium thinly sliced yellow onions, divided
  • 1 small coarsely chopped green bell pepper
  • 2 tablespoons coarsely chopped fresh ginger root
  • 5 medium garlic cloves
  • 2 tablespoons 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 fresh or dried bay leaves
  • 1 cup water
  • Salt, to taste
  • 2 tablespoons finely chopped fresh cilantro
  1. Trim and cut chicken into 1-inch pieces. Place in heavy 3-quart saucepan; set aside.
  2. In food processor, place 1 cup California raisins, half the onions, pepper, ginger and garlic; puree until smooth. Add to chicken.
  3. Add 1 tablespoon butter, heavy cream, sour cream, almond, cardamom, bay leaves and water to chicken. Bring to a boil over medium-high heat. Reduce heat to low. Cover; cook 30 minutes.
  4. Add remaining California raisins; cover; cook 15 to 20 minutes more.
  5. In 10-inch skillet, heat remaining butter over medium-high heat; add remaining onions. Stir-fry 3 to 4 minutes or until golden brown. Combine onions and salt with curry; cook 2 to 4 minutes more to blend flavors. Discard cardamom pods and bay leaves; garnish with cilantro.
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