Chicken: Chicken Breasts with Banana Raita

posted by techgoddess 02-19-101 9:20 AM

Chicken Breasts with Banana Raita

2 heaping tbsps sultanas or seedless raisin
1 oz. slivered almonds
7 fl. Oz. natural yoghurt
3 1/2 fl. Oz. sour cream
3 1/2 fl. Oz. whipping cream
1 tbsp. honey
1 medium ripe banana
pinch salt
6 cardamon pods

3 whole chicken or turkey breasts
4 level tbsps. flour
2 level tsps. salt
1 level tsp. cayenne pepper
1 level tsp. curry powder
clarified butter
chopped coriander, parsley, chives
1 1/2 cups brown rice

Make raita. Pour boiling water over the sultanas and two thirds of the almonds. Leave for ten minutes. Toast the remaining almonds. Mix the yoghurt and two creams with honey. Stir in the drained raisins and almonds. No more than an hour before serving slice the banana thinly and add to the raita with the salt. Remove the cardamon seeds from their pod and crush them. Add to the raita. Turn into a serving dish and scatter with toasted almonds. Chill for an hour.

Cook the brown rice for 30-40 minutes. Drain and rinse. Mix with 1 heaping tbsp butter and put on a serving dish. Keep warm.

Pat meat dry with kitchen paper. Mix flour, salt, pepper and curry powder and turn the pieces of meat in it. Fry in clarified butter over a medium heat for about 3-4 minutes on each side. They should end up a pinkish gold.

Arrange on the rice and scatter with a little coriander and the parsley and chives. Serve with the raita. You can also fry bananas to serve with the chicken. First coat with seasoned flour then fry in the butter.

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