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2 pounds boneless, skinless chicken breasts 
1/4 cup vegetable oil 
2 medium onions, finely chopped 
2 teaspoons minced garlic 
4 teaspoons garam masala or 2 tablespoons ground coriander 
1 14-ounce can coconut milk 
1/2 cup chicken stock, milk or water 
Kosher salt, to taste 
1/4 cup mango chutney, finely diced 
5 cups cooked basmati rice 
1/2 cup raisins 
1/4 cup toasted sliced almonds, for garnish 

Place rack in the middle of the oven, and preheat to 350 degrees. 
Cut the chicken into 1-inch-wide strips. Cut each strip into 1/2-inch pieces and set aside. 

Heat oil in a large, heavy nonstick sautepan over medium-high heat, add the onions and garlic, add the garam masala and cook until the onion begins to color (about 5 minutes). Add the chicken and continue to cook until it loses its pink color (about 4 minutes). Stir in the coconut milk, stock and salt and bring the sauce to a boil. Decrease the heat and simmer, covered, until the chicken is tender and the sauce is reduced and thick (about 15 minutes). Stir in the chutney, then scrape into a large bowl, and carefully fold in the rice and raisins. Season to taste with salt. Place in a 9 x 13-inch glass baking dish, and cover tightly with foil. Cook for 30 minutes or until bubbling hot. Garnish with the almonds and serve. Serves 6-8