1) Make raita. Pour boiling water over the sultanas and two
thirds of the almonds. Leave for ten minutes. Toast the
remaining almonds.Mix the yoghurt and two creams with
honey. Stir in the drained raisins and almonds.
2) No more than an hour before serving slice the banana
thinly and add to the raita with the salt.Remove the
cardamon seeds from their pod and crush them. Add to the
raita. Turn into a serving dish and scatter with toasted
almonds. Chill for an hour.
3) Cook the brown rice for 30-40 minutes.Drain and rinse.
Mix with 1 hpd tbsp butter and put on a serving dish.
Keep warm.
4) Pat meat dry with kitchen paper. Mix flour, salt, pepper
and curry powder and turn the peices of meat in it. Fry
in clarified butter over a medium heat for about 3-4
minutes on each side. They should end up a pinkish gold.
5) Arrange on the rice and scatter with alittle coriander
and the parsley and chives. Serve with the raita. You
can also fry bananas to serve with the chicken.First
coat with seaoned flour then fry in the butter.
