In need of a last minute gifts and provisions? We can help with our beautifully crafted gift baskets and gourmet gifts. Don’t forget the cheese, charcuterie, breads and crackers for your buffet table. We also have a fine selection wine and bubbly! Panettone, turrone and specialty chocolates are still available, and our bulk spice jars are well-stocked. Stocking stuffers? We’ve got plenty: specialty chocolates, gourmet salts and petit bottles of truffle oil to name a few.
We’ll be closed Sunday, December 25th, and Monday, December 26th. Have a wonderful holiday!
All of us at Ratto’s would like to thank all of you for your ongoing support and patronage, and wish you a happy & healthy holiday season. We wouldn’t be here without you, and we truly appreciate your loyalty!
1.5lb skinless chicken (thighs or breasts or combo)
1 can chicpeas (15 oz can) (drained and rinsed)
1/2 cup carrots (cut into julienne/matchsticks)
1/2 jar Boat House pickled raisins (1/2 cup) (or more, depending on how sweet you like it)
6oz plain yogurt
3 tablespoons chopped cilantro
freshly ground black pepper
cooked basmati rice (hot and ready to serve)
The addition of pickled raisins turns this weeknight curry into something special!
Heat the oil in a large pot or Dutch oven over medium high heat. When hot, add the onions and salt. Sauté, stirring occasionally, for 10-12 minutes, until the onions take on some color. If the onions seem to be browning too quickly, turn down the heat.
When ready, add the curry, garam masala and chili flakes and cook the spices, stirring frequently for 2-3 minutes
Add the tomato paste and cook another 2-3 minutes then add the broth and tomatoes scraping up the brown bits. Turn up the heat and bring the mixture to a boil.
Add the chicken, chickpeas, carrots, and pickled raisins. Lower the heat to a simmer, cover and cook for 15-18 minutes, stirring occasionally, until the chicken is cooked through.
Remove lid and stir in the yogurt, 2 tablespoons of the cilantro and ½ teaspoon freshly ground black pepper.
Serve over the basmati rice and garnish with the remaining cilantro