California Raisin-Almond Chicken Curry (Murghi Kismis Salan)

California Raisin Marketing Board
  • Yield: 8 servings
  • Prep: 15 mins
  • Cook: 50 mins


2pounds boneless skinless chicken breasts
2cups California raisins, divided
2medium thinly sliced yellow onions, divided
1small coarsely chopped green bell pepper
2tablespoons coarsely chopped fresh gingerroot
5medium garlic cloves
2tablespoons clarified butter or vegetable oil, divided
1/2cup heavy whipping cream
1/4cup sour cream
1/2cup ground almonds
4-- green cardamon pods
2 to 3-- fresh or dried bay leaves
1cup water
1teaspoon salt
2tablespoons finely chopped fresh cilantro


  1. Trim and cut chicken into 1-inch pieces. Place in heavy 3-quart saucepan; set aside. In food processor, place 1 cup California raisins, half the onions, pepper, gingerroot and garlic; purée until smooth. Add to chicken. Stir in 1 tablespoon butter, heavy cream, sour cream, almonds, cardamom, bay leaves and water.
  2. Bring to boil over medium-high heat. Reduce heat to low. Cover; cook 30 minutes.
  3. Add remaining California raisins; cover; cook 15 to 20 minutes more.
  4. In 10-inch skillet, heat remaining butter over medium-high heat; add remaining onions. Stir-fry 3 to 4 minutes or until golden brown. Combine onions and salt with curry; cook 2 to 4 minutes more to blend flavors.
  5. Discard cardamom pods and bay leaves; garnish with cilantro.

Note: Curries are sauce-based preparations often served with steamed rice and flatbreads.

Nutritional Info *per serving

  • Calories 370
  • Glycemic Load 17.15
  • Fat 15g
  • Saturated Fat 7g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 5g
  • Cholesterol 95mg
  • Sodium 390mg
  • Potassium 620mg
  • Carbohydrate 35g
  • Fiber 3g
  • Sugars 23g
  • Protein 26g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 25%
  • Calcium 8%
  • Iron 10%