Recently, I heard Nigella Lawson refer to yellow raisins as "sultanas."
It sounded. So. Fancy.
Inspired, I decided to make something that sounded equally fancy and exotic, and, preferably, included sultanas. Conveniently located on the top of my ever-growing stack of meals to try, I found a recipe ripped from a recent Penzeys Spices catalogue called "Chicken Jaipur." Don't have a clue to pronounce it, but it sure looks fancy and exotic. Bonus, the recipe recommends sprinkling sultanas on top. PERFECTION!
P.S. Don't know why I am italicizing sultanas, but it seems like the right thing to do.
Adapted from Penzeys Spices
3 pounds boneless skinless chicken breasts, cut into bite-sized pieces
3 cups chicken stock
1 1/2 tablespoons butter
1 large onion, chopped
1 clove garlic, minced
1/4-1/3 cup curry powder
3 tablespoons crystallized ginger, minced
1/8-1/2 teaspoon cayenne pepper
1/8 teaspoon ground black pepper
1/8 teaspoon ground cloves
1 1/2 cups coconut milk
2 tablespoons lime juice
1 cup half and half
For serving (pick your favorite toppings!):
Cooked white or jasmine rice
Chopped cashews or peanuts
Green onions, very thinly sliced
Place the chicken breasts in a medium pan and cover with chicken stock. Bring the liquid to a boil. Cover, reduce heat, and simmer until the chicken is cooked through, about 10 minutes. Remove the chicken from the pot and set aside. Reserve 1 1/2 cups of the cooking liquid.
Heat the butter in a large skillet or Dutch oven over medium-high heat. Add the onion and saute until softened and gold, about 8-10 minutes. Add the garlic, curry powder, crystallized ginger, cayenne, pepper, and cloves. Stir until the spices are fragrant, about 1 minute. Add the coconut milk and reserved 1 1/2 cups chicken stock. Cover and simmer for 20-30 minutes. Add the chicken to the curry, cover, and simmer for 20-30 minutes longer. Stir in the lime juice and the half and half. Cook for another 5-10 minutes.
Serve the chicken jaipur over cooked white rice. Top with your favorite condiments. (The husband goes for coconut and sultanas. I like coconut, cashews, green onions, and sultanas. Lots of sultanas.)