Ingredients

  • 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 gingerroot
  • 5 cloves garlic
  • 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 cardamon pods
  • 2 to 3 fresh or dried bay leaves
  • 1 Cup water
  • Salt; to taste
  • 2 Tablespoons finely chopped fresh cilantro

Procedure

Trim and cut chicken into 1-inch pieces. Place in heavy 3-quart saucepan; set aside. In food processor, place 1 cup California raisins, half the onions, pepper, gingerroot and garlic; purée until smooth. Add to chicken. Stir in 1 tablespoon butter, heavy cream, sour cream, almonds, cardamom, bay leaves and water. Bring to boil over medium-high heat. Reduce heat to low. Cover; cook 30 minutes. Add remaining California raisins; cover; cook 15 to 20 minutes more.

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.

Chef’s Note: Curries are sauce-based preparations often served with steamed rice and flatbreads.

Nutrition Facts Per Serving

Calories 390 (Calories from Fat 33%); Total Fat 14 ( Saturated Fat 5; Trans Fat 0; ); Cholesterol 90; Sodium 95; Potassium 720; Total Carbohydrate 36; Dietary Fiber 3; Sugars 31; Protein 29; Calcium 64; Iron 2;

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Raisins are excellent food choices for most individuals, including those with Type 2 diabetes mellitus (T2DM).
- James W. Anderson, M.D., Professor of Medicine and Clinical Nutrition, Emeritus, University of Kentucky.