First make the raita. Pour boiling water over the sultanas and two thirds of the almonds. Set aside for 10 minutes. Meanwhile toast the remaining almonds.
Mix the yoghurt and creams with the honey. Stir in the drained raisins and almonds. Slice the banana thinly ( no more than an hour before serving) and add together with the salt. Add the crushed cardamon seeds.
Turn into a serving dish and scatter with the toasted almonds. Chill for an hour. Meanwhile cook the brown rice for 30-40 minutes then drain and rinse. Mix with the butter and set aside, keeping warm.
Pat the chicken dry with kitchen paper. Mix the flour, salt, cayenne pepper and curry powder on a plate. Turn the pieces of chicken to coat.
Fry in clarified butter, not too fast- , for about 3-4 minutes on each side. They should end up a pinkish gold.
Serve the chicken on the rice and scattered with the fresh herbs, with the raita served alongside.
If you like you can also fry bananas to serve alongside the chicken. First coat with the seasoned flour and then fry in butter.