ngredients:4 tablespoons vegetable oil
4 boneless chicken breast halves
1/4 cup flour
1 1/2 cups chicken broth
1/2 cup slivered almonds
1/4 cup golden raisins
2 teaspoons curry powder
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 tablespoon minced fresh ginger
1 clove garlic
1/2 cup sour cream, room temperatureDirections:
- Thinly slice chicken breast across the grain.
- Place a large, heavy skillet over high heat. When very hot, spoon in 1 tablespoon of the oil. Combine half of the chicken with 2 tablespoons of the flour in a sturdy plastic or paper bag; twist or seal the top and shake vigorously to coat the chicken with flour. Add the floured chicken to the skillet and saute on one side until deep golden brown, about 2 minutes. Turn the pieces and cook for 1 minute. Transfer to a plate. Repeat, using the remaining chicken, flour, and 1 tablespoon of the oil.
- Pour 1/2 cup of the broth into the skillet and bring to a boil over high heat. Boil until the liquid is reduced by half, 2 or 3 minutes. Pour the glaze over the chicken pieces; clean the skillet.
- Spoon 1 tablespoon of the oil into the pan; add the almonds and toast over moderately low heat, tossing for 1 to 2 minutes. Remove and reserve. Add the raisins and toss for 15 to 20 seconds, or until lightly browned. Add to the chicken.
- In a cup, stir together the curry powder, cumin, cinnamon, cayenne, cloves, and salt.
- Spoon the remaining 1 tablespoon oil into the skillet and set over moderate heat. Add the ginger and garlic and sizzle, mashing with a fork, for 10 to 15 seconds. Stir in the spice mixture and cook for 10 seconds. Pour in 3/4 cup of the broth and bring to a full boil, stirring. Add the chicken and raisins and heat for 1 minutes. Stir in the sour cream and heat to a simmer. If too thick, add about 1/4 cup more broth. Turn out onto a serving platter and top with the slivered almonds.