California Raisin-Almond Chicken Curry (Murghi Kismis Salan)

  • Yield 8 servings
  • Prep 15 mins
  • Cook 50 mins

Spicy curry, raisins and almonds add Asian flavors to chicken breasts.

California Raisin Marketing Board


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 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 cardamon pods
2 to 3 fresh or dried bay leaves
1 cup water
1 teaspoon salt
2 tablespoons finely chopped fresh cilantro


  1. 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.
  2. Bring to boil over medium-high heat. Reduce heat to low. Cover; cook 30 minutes.
  3. Add remaining California raisins; cover; cook 15 to 20 minutes more.
  4. 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.
  5. Discard cardamom pods and bay leaves; garnish with cilantro.

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

Recipe courtesy of the California Raisin Marketing Board



Get every new post delivered to your Inbox.

Join 266 other followers