Bebe's Chicken Curry

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 large onions, chopped
• 3 tablespoons oil
• 4 cloves garlic, minced
• 2 teaspoons freshly grated gingerroot
• 1 -2 teaspoon curry powder
• 1 -1 1/2 teaspoon chili powder
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon turmeric
• 2 -2 1/2 lbs chicken breasts, cubed
• 2 tablespoons curry paste
• 1/2 cup water
• 2 tomatoes, peeled and sliced
• 1/4 cup coconut milk
• 1/3 cup golden raisin
• 1 1/2 tablespoons lemon juice
• salt
• 2 cups plain yogurt
• 3/4 cup flaked coconut
• 1 tomato, diced
• 1/2 cucumber, diced
• 1/2 cup chopped onion (reserved from above)
• 2 jalapeno chiles, chopped
• 2 teaspoons freshly grated gingerroot

Recipe

• 1 reserve 1/2 cup of the chopped onions for the yogurt sauce.
• 2 in a 12 inch heavy skillet, het oil and saute the remaining onion, garlic, ginger, curry powder, chili powder, ground cloves, cardamom and tumeric.
• 3 when onion is soft, add cubed chicken and saute until lightly browned.
• 4 add curry paste, water and tomatoes.
• 5 simmer until chicken is done, stirring periodically; about 7 to 10 minutes.
• 6 remove from heat; add coconut milk, raisins, lemon juice and salt to taste (this can be done early in the day).
• 7 to serve reheat curry, but do not boil.
• 8 spoon over steaming rice on individual plates, garnish each with a slice of banana if desired and sprigs of cilantro.
• 9 pass the chutney, warm chapatis and yogurt sauce!
• 10 for the yogurt sauce, combine all ingredients and let stand for several hours.
• 11 note: this dish tastes even better if you make it ahead, even up to the day before, and let the flavours ripen.