Name: Moghalai-Style Chicken with Spinach, Almonds, and Raisins (Kishmish Waale Murgh)
Yield: Serves 6
Cuisine: India
Ingredients: ½ teaspoon cayenne (ground red pepper); ½ teaspoon ground turmeric; 8 ounces fresh spinach leaves, well washed and finely chopped; or 1 package (8 to 10 ounces) frozen chopped spinach, thawed (no need to drain); ½ cup slivered blanched almonds; ½ cup golden raisins; 1 large red onion, finely chopped; ¼ cup canola oil; 2 teaspoons coarse kosher or sea salt; 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces; 1 tablespoon Punjabi garam masala

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

This sweet-hot sauce, with an underlying nuttiness thanks to the almonds, is a perfect accompaniment to mellow-tasting chicken. I served this the day I made Okra Curry with Toasted Chickpea Flour and steamed Nimmy Paul’s Tomato Rice, to appease many an appetite.

Ingredients

¼ cup canola oil
1 large red onion, finely chopped
½ cup go

Asia
India
Starter
Main course
Gluten-free

Method

Heat the oil in a large skillet over medium heat. Add the onion, raisins, and almonds, and cook until the onion softens and then turns dark brown with deep purple hues and the raisins turn honey-brown and look succulent, 15 to 20 minutes.
Stir in the chicken and cook until it sears and turns light brown, 8 to 10 minutes.
Stir in the garam masala, salt, c

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Ingredients

Method

Part of