Submitted by: From: Cooking Light March 2004 from n/a, n/a
Yield: serves 6
Bring water, 1 teaspoon of the salt, and the saffron to a boil in a medium saucepan. Add the rice and cinnamon stick, cover and reduce heat; simmer 20 minutes or until liquid is evaporated. Discard the cinnamon stick.
Sprinkle chicken with 1/2 teaspoon of the salt. Heat oil in a large non-stick skillet over medium-high heat. Add chicken, sauté 5 minutes or until lightly browned. Remove chicken from the pan, cover, and keep warm.
Add onion and 1/2 teaspoon salt to the pan. Cover, reduce heat to low, and cook 10 minutes until lightly browned. Add curry and the next 5 ingredients (through chiles) and cook 3 minutes, stirring frequently. Add yogurt, stirring with a whisk, cook 3 minutes or until slightly thick, stirring constantly. Add chicken and raisins. Cook 4 minutes or until thoroughly heated. Add rice; stir well to combine. Sprinkle evenly with cashews and cilantro.