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