When I was growing up, this was a regular dish in the weeknight rotation. In fact, Indian Raisin Curry was one of the first meals I learned to make in my own kitchen as an adult and I believe the same can be said of my brother. I’ve updated the recipe a bit from my mother’s original, swapping flavorful chicken thighs in place of chicken breasts, removing the flour (used to thicken the sauce) and adding coconut milk. I also like to serve it over brown rice instead of traditional white. I love this dish in the fall when the air has turned cool and the apples are plentiful.
Preparation time: 20 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 4
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