In a large pot, melt butter with a little oil.

Add the whole spices (cinnamon, bay leaves, cardamom) and sauté until fragrant.

Add chopped ginger, garlic, celery, and onions. Sauté until softened.

Add chopped carrots and cook until they begin to soften.

Remove the whole spices (bay leaves and cinnamon stick).

Stir in the ground spices: curry powder, turmeric, ginger powder, and cumin.

Add a few tablespoons of flour to create a roux-like consistency. Stir well to cook out the raw flour taste.

Add chicken bouillon cubes, chopped tomatoes, and coconut milk.

Add water and let the mixture simmer on low heat until all vegetables are completely tender.

Place cubed chicken breast in a bowl.

Add curry powder, a splash of oil, and a small spoonful of yogurt.

Mix well and set aside. (Note: Do not add salt yet to allow the sauce's flavors to penetrate).

In a separate pot, melt butter. Add 2 cardamom pods, chopped ginger, garlic, and onions. Sauté until golden.

Add water and salt. Bring to a boil and let it simmer for 5 minutes to infuse the aromatics.

Add the washed and drained Basmati rice.

Once the water level drops to the surface of the rice, cover the pot and reduce heat to the lowest setting for 10 minutes. Turn off the heat and let it rest for another 10 minutes before fluffing.

Once the sauce base vegetables are soft, use a hand blender to blend the mixture directly in the pot until it is completely smooth and creamy.

In a large skillet, heat oil over high heat. Sear the marinated chicken until golden brown on the outside. Remove chicken and set aside.

In the same skillet, sauté the carrots, then add the drained potatoes and zucchini. Cook until the potatoes have a slight "crust" and golden color.

Add the seared chicken back into the skillet with the vegetables.

Pour the blended curry sauce over the chicken and vegetables.

Simmer on low heat. Just before finishing, add the chopped bell peppers (this keeps their color vibrant).

In a small pan with a little oil, sauté the white raisins until they puff up. Remove immediately so they don't burn.

Press the rice into a small bowl and invert it onto a plate for a clean shape.

Ladle the chicken and vegetable curry around the rice.

Garnish with the sautéed raisins and a generous amount of fresh chopped cilantro.