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

California Raisin-Almond Chicken Curry (Murghi Kismis Salan)

Recipe by  

"Fresh bay leaves, whole cardamom pods, garlic, and fresh ginger root give Indian flavors to this fruity chicken curry."

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Original recipe makes 8 servings Change Servings


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

Reviews More Reviews

Jul 25, 2005

I was hesitant to put raisins into a curry dish, however the result was fabulous. A great way to jazz up the ol' curry chicken!! Thanks!!


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  • Calories
  • 381 kcal
  • 19%
  • Carbohydrates
  • 39.7 g
  • 13%
  • Cholesterol
  • 90 mg
  • 30%
  • Fat
  • 14.1 g
  • 22%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 27.2 g
  • 54%
  • Sodium
  • 65 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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