Directions

1. In a medium-sized covered skillet or Dutch oven, combine chicken, Madras, rice, water, salt, almonds, and raisins. Bring to a boil, stirring often over medium-high heat. Reduce the heat to low, cover and cook undisturbed for 20 minutes. Remove from heat and let rest, covered, for 5 minutes. Sprinkle on the Garam Masala, if using, and gently fluff with a fork. Transfer to a serving dish. Garnish with sliced eggs and fried onions, if you like. *Fried Onions - Thinly slice one medium onion. Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add the onion and cook, stirring often until softened. Increase heat and stir constantly until onions are dark brown