Ingredients:
2 large onions, chopped
3 tablespoons oil
4 cloves garlic, minced
2 teaspoons freshly grated gingerroot
1 -2 teaspoon curry powder
1 -1 1/2 teaspoon chili powder
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/4 teaspoon turmeric
2 -2 1/2 lbs chicken breasts, cubed
2 tablespoons curry paste
1/2 cup water
2 tomatoes, peeled and sliced
1/4 cup coconut milk
1/3 cup golden raisins
1 1/2 tablespoons lemon juice
salt
2 cups plain yogurt
3/4 cup flaked coconut
1 tomatoes, diced
1/2 cucumbers, diced
1/2 cup chopped onions ( reserved from above)
2 jalapeno chiles, chopped
2 teaspoons freshly grated gingerroot
Directions:
reserve 1/2 cup of the chopped onions for the yogurt sauce.
In a 12 inch heavy skillet, het oil and saute the remaining onion, garlic, ginger, curry powder, chili powder, ground cloves, cardamom and tumeric.
When onion is soft, add cubed chicken and saute until lightly browned.
Add curry paste, water and tomatoes.
Simmer until chicken is done, stirring periodically; about 7 to 10 minutes.
REmove from heat; add coconut milk, raisins, lemon juice and salt to taste (This can be done early in the day).
To serve reheat curry, but do not boil.
Spoon over steaming rice on individual plates, garnish each with a slice of banana if desired and sprigs of cilantro.
Pass the chutney, warm chapatis and yogurt sauce!
For the yogurt sauce, combine all ingredients and let stand for several hours.
NOTE: This dish tastes even better if you make it ahead, even up to the day before, and let the flavours ripen.
Servings: 6
Time preparation: 15 min.
Time total: 40 min.