Ingredients
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3 cups cooked basmati rice
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1 1/2 lbs boneless skinless chicken breasts (cut into about 3/4-inch pieces)
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1 teaspoon salt
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1/2 teaspoon pepper
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2 tablespoons vegetable oil
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1 tablespoon butter
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3 tablespoons fresh minced garlic (to taste)
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2 -4 teaspoons dried chili pepper flakes (or to taste) or 1/4 teaspoon cayenne pepper
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3 teaspoons curry powder (or use more if desired)
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1 teaspoon minced fresh ginger
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1/2 teaspoon cardamom
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1 cup full-fat plain yogurt
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1 cup raisins
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1 1/2 cups chopped cashews (or to taste)
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2 medium onions, chopped
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2 small jalapeno peppers, seeded and chopped or 2 serrano chilies, seeded and finely chopped
Instructions
- Sprinkle the chicken with about 1 teaspoon salt and 1/2 teaspoon black pepper (can use more pepper).
- Heat oil with butter over medium heat; add in the chicken and cook for about 6-7 minutes or until cooked through, remove to a bowl, cover with foil to keep warm.
- Add in onions and cook for about 10 minutes or until lightly browned (you might have to add in more oil if needed).
- Add in garlic, chili flakes, curry powder, ginger, cardamom and jalapeno peppers; cook stirring for 3 minutes.
- Add in yogurt, cook stirring constantly for 2 minutes.
- Add in chicken and raisins; cook for about 3-4 minutes or until heated through.
- Add in cooked rice; stir to combine.
- Season with more salt and black pepper to taste.
- Sprinkle with chopped cashews.