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“A spicy curry in the East Indian style. I found this on www.calraisin.org - am stashing until I have some free time. Sounds YUM! California Raisin Marketing Board credits the Culinary Institute of America at Greystone. Serve it with lots of naan.”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat butter in a deep frypan over medium heat and fry onions until lightly browned.
  2. Add gingerroot, garlic, cardamom, turmeric, chiles and cinnamon sticks. Stir-fry until onions are a deep golden brown.
  3. Add chicken and cook, stirring occasionally, for about 15 minutes.
  4. In a small bowl, mix cream, sugar, raisins, ground almonds and salt together.
  5. Reduce heat to lowest setting and add cream mixture to pan; temper and add egg.
  6. Heat gently for 5 to 7 minutes being careful not to let mixture boil.
  7. Ladle into warmed serving bowl and serve with naan bread.

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