Curried Chicken with Raisins and Cashews

Serve with steamed white rice and a green salad.

Curried Chicken with Raisins and Cashews
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 6 chicken breasts, boneless and skinless, trimmed of fat and membrane
  • 3 cups buttermilk
  • 3 tablespoons curry powder
  • 1½ tablespoons ground ginger
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon cayenne, or more to taste
  • 1 teaspoon salt
  • 2 teaspoons olive oil
  • 2 garlic cloves, chopped or pressed
  • ½ cup chopped fresh cilantro (optional)
  • ¾ cup chopped cashews (optional)
  • ½ cup raisins (optional)
  • ¼ cup coconut (optional)
  • ½ bunch scallions, root and 1 inch of green part trimmed and discarded, remainder cut diagonally into one inch pieces (optional)
  • ½ - 1 cup prepared chutney (optional)
  1. Combine buttermilk, curry, ginger, cinnamon, cayenne and salt in a small bowl. Remove 2 cups of the buttermilk mixture and place it in a large shallow bowl and add chicken pieces. Cover and refrigerate for 4 hours.
  2. Refrigerate the remainder until called for in recipe.
  3. Take the chicken out of the buttermilk marinade, removing and discarding as much marinade as possible.
  4. Heat a large skillet over a high flame and add oil. When the oil is hot, add chicken breasts, a few at a time, and brown on both sides. Reduce heat to medium, add garlic cloves and cook 2 minutes or until golden.
  5. Add reserved marinade. Cook about 7 - 10 minutes on each side, depending upon thickness of chicken.
  6. Serve with the curried sauce on the chicken and little bowls of any or all of the following: chopped fresh cilantro, cashews, raisins, coconut, scallions and chutney.

Notes: Can also be served cold, thinly sliced on a bed of greens or in a sandwich.