CHICKEN RAITA
45ml sultanas or seedless raisins, 1/4 cup slivered almonds, 200g natural yoghurt, 100ml each soured & whipping cream, 15ml honey, 1 ripe, firm banana, salt. 4 Chicken breasts. 55g plain flour 5-10ml mild curry powder Salt & pepper Oil for frying.
Serves: 4
Source: Jane Grigson (Fruit)
METHOD
Plump raisins and 2/3 of almonds, toast remaining almonds. Mix yoghurt and creams with honey to taste. Stir in drained raisins & almonds. Slice banana thinly, add with salt. Sauté chicken tossed in flour sifted with curry powder, salt & pepper. Quickly mix sauce with chicken in pan, garnish with toasted almonds.