Here is a hot and spicy Indian recipe that is very tasty!
For this recipe, you will need four boneless, skinless chicken breasts, all-purpose flour, vegetable oil, chicken broth, slivered almonds, raisins, curry powder, ground cumin, ground cinnamon, ground red hot pepper, ground cloves, fresh ginger, garlic cloves, and sour cream.
Chop your fresh ginger until you have enough for 1 tablespoon. Chop one large garlic clove. In a plastic zip loc bag, combine two of the chicken breasts with 2 tablespoons of all-purpose flour. Shake to coat the chicken. Add one tablespoon of vegetable oil to a large skillet and place on high heat. Add the floured chicken, allowing it to cook about 2 minutes or until brown. Turn the chicken over and allow it to cook for another couple of minutes then remove and place chicken on a large bowl.
Place the remaining two chicken breasts in the bag and coat with flour. Cook these chicken breasts in the skillet just like the previous two, but remember to add another tablespoon of vegetable oil to the skillet. Place the chicken in the bowl with the other when done. If you have a very large skillet, you may be able to cook all the chicken breasts at one time.
Add 1/2 cup of chicken broth to the skillet and bring it to a boil. Scrap brown bits from the bottom of the skillet and continue to cook the broth until it is reduced in half. This should take a couple of minutes. Pour the broth over the chicken breasts. Clean the skillet with a paper towel. Heat another tablespoon of oil in the skillet, but turn the heat to low. Add 1/3 cup of slivered almonds and cook for 1 to 2 minutes then remove. Add 1/4 cup of raisins and cook for 15 to 20 second then remove and place in with the chicken.
In a small dish, combine 2 teaspoons of curry powder, 1/2 teaspoon of ground cumin, 1/4 teaspoon of ground cinnamon, 1/4 teaspoon of ground hot red pepper, 1/8 teaspoon of ground cloves, and 1/2 teaspoon of salt then stir. Add another tablespoon of oil to the skillet over medium heat. Add the 1 tablespoon of chopped fresh ginger and the chopped garlic clove. Cook for 10 seconds then add the spice mixture and cook for another 10 seconds.
Pour 3/4 up of chicken broth into the skillet and let boil. Stir then add the chicken, broth, and raisins and cook for one minute. Slowly stir in the sour cream and cook until heated through (don’t let it boil though). Garnish with the toasted almonds and enjoy!