This is another dish we had for the first time in South Africa. It's originally an Indian dish that the Cape Malay people here recreate. Delicious, good with chutney.
Ingredients
- 2 teaspoons canola oil
- 1 pound skinless, boneless chicken breast, cut into 1-inch pieces
- 1 cup chopped onion (about 1 medium onion)
- 1 jalapeño pepper, seeded and minced
- 1 teaspoon minced fresh ginger
- 1 1/2 teaspoons garam masala
- 3/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 2 garlic cloves, minced
- 2 cups chopped plum tomato (about 2 tomatoes)
- 1 cup uncooked basmati rice
- 1/3 cup golden raisins
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 1/4 cup chopped fresh cilantro
- 1/4 cup sliced almonds
- 4 lime wedges
Preparation
1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 3 minutes. Add onion and jalapeño; sauté 3 minutes. Add ginger, garam masala, cumin, salt, and garlic; sauté 30 seconds. Add tomato, rice, raisins, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender. Stir in cilantro. Sprinkle with almonds; serve with lime wedges.
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