Kashmiri Chicken Curry

  • Yield 4 servings


3 -- skinless boneless chicken breasts (approximately 1 1/2 pounds)
1/4 cup clarified or regular unsalted butter
1/3 cup shallot, chopped
2 tablespoons garlic, chopped fine
1 tablespoon ginger, chopped fine
1 teaspoon 5 spice powder
1/2 teaspoon Thai red curry paste
1 tablespoon curry powder
1 teaspoon sea salt, divided use
3/4 cup golden raisins
1 1/2 cups plain Greek style yogurt
1 1/2 cups chicken broth
1 cup jasmine rice, rinsed and drained
1 large Braeburn (or other) apple, cored (not peeled), julienned
2 tablespoons lemon juice
2 tablespoons mint, chopped
1/2 cup cilantro, chopped
1/2 cup toasted slivered almonds
1/3 cup cilantro leaves, garnish, optional
-- Mint sprigs, garnish, optional


Dice the chicken into 1/2" to 1" cubes and set aside. Heat butter in a large saute pan over medium high heat. Add the chicken, shallot, garlic, ginger, 5 spice powder, curry paste, curry powder and 3/4 teaspoon salt. Cook, stirring frequently, 15 minutes. Add the raisins and yogurt. Bring to a simmer, reduce heat to low and cook 30 minutes (this will tenderize the chicken, reduce the sauce and plump up the raisins).

Meanwhile, in a 2 quart saucepan bring the chicken broth and remaining 1/4 teaspoon salt to a boil. Add the rice, return to a boil, cover, reduce heat to low and steam for 18 minutes. When done, turn off heat and don't remove the lid until serving. Toss the apple with the lemon juice and mint and refrigerate until use.

To serve, fluff the rice in a large mixing bowl and toss with the chopped cilantro and almonds. Press rice into a 1 cup capacity ramekin to form a mold. In the center of 4 large shallow serving bowls unmold the rice by inverting into the bowl and tapping on the bottom. Mound the apple mixture decoratively behind the rice. Spoon the chicken around the front of the rice. Garnish with cilantro leaves and mint sprigs if desired.

Makes 4 servings



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