RICE:

1 medium onion, finely chopped
1 tbsp. butter
1 1/2 c. Basmati rice
1 1/2 c. unsweetened coconut milk
1 3/4 c. chicken broth
1/8 tsp. powdered saffron
1/4 tsp. salt
1/2 c. golden raisins
2 tbsp. lime juice
1 tbsp. fresh cilantro, minced
1/3 c. dry roasted peanuts, divided, coarsely chopped

In a medium saucepan, cook onion in butter until softened, about 5 minutes. Add a tablespoon of water to prevent sticking. Add rice and stir a couple of minutes.

Stir in coconut milk, broth, saffron, salt and raisins. Bring to a boil, cover and reduce heat to medium-low. Cook 15 minutes. Stir in lime juice, cilantro and about half of the nuts, reserving the remaining for the chicken.

CHICKEN CURRY:

1 tbsp. vegetable oil
1 small onion, finely chopped
2 tbsp. fresh ginger root, finely minced
1/4 tsp. cayenne pepper
2 tsp. ground cumin
1 tsp. ground coriander
1 tsp. paprika
1/2 tsp. cinnamon
1/2 tsp. salt
fresh ground pepper, to taste
1 1/2 lb. chicken breasts, boneless & skinless, cut into 1/2-inch strips
1/2 c. plain yogurt
2 tbsp. lime juice
vegetable cooking spray
3/4 c. chicken broth
prepared chutney
lime wedges

Heat oil in a large skillet set over medium heat. Add onion and ginger; sauté 5 minutes. Stir in cayenne, cumin, coriander, paprika, cinnamon, salt and a couple grindings of fresh black pepper. Cook 1 minute. Add chicken strips and sauté for 2 minutes; the chicken will not be cooked through at this point.

Prepare a 2 1/2 quart casserole dish with non-stick cooking spray. Spoon half of the rice into the bottom of the dish. Top with all of the chicken, and the remaining rice. Sprinkle remaining nuts. Drizzle with 3/4 cup broth.

Cover and bake in a preheated 350°F oven 30 minutes. Serve with bowls of chutney and lime wedges.

Serves 6.