Delicious curried chicken with raisins

Some curries are smoking hot. Here's a milder, gentler curry that even kids will enjoy. Raisins give the dish a touch of sweetness that adds to the easygoing flavour profile. For a delicious family dinner tonight why not choose this savoury curried chicken recipe?

Prep time: 10 minutes
Cooking time: 25 minutes
Serves: 4

• 325 ml (1 1/3 c.) chicken or vegetable broth
• 1 onion, chopped
• 2 garlic cloves, chopped
• 45 ml (3 tbsp.) vegetable oil
• 45 ml (3 tbsp.) all-purpose flour
• 30 ml (2 tbsp.) mild curry powder
• 4 skinless, boneless chicken breast halves (about 750 g or 1 1/2 lbs.), cut into 2.5 cm (1 in.) cubes
• Small handful of fresh coriander, rinsed, dried and chopped
• 30 ml (2 tbsp.) seedless raisins
• 45 ml (3 tbsp.) sliced almonds
• Juice of 1/2 lemon
• 30 ml (2 tbsp.) plain or Greek yogurt
• 30 ml (2 tbsp.) heavy cream
• Salt and freshly ground black pepper

1. Add the broth to a medium pot and bring to a boil.
2. Meanwhile, fry the onion and garlic gently in the oil in a large nonstick skillet over medium-low heat until soft, about five minutes.
3. Mix the flour and curry powder in a large bowl, then toss the chicken in the mixture until evenly coated.
4. Add the chicken and any extra flour mixture to the pan and fry over medium heat, stirring, until the chicken is no longer pink, about three minutes.
5. Add 15 grams (one tablespoon) coriander to the chicken along with the raisins and the broth. Bring to a boil, stirring, then reduce the heat and simmer until the liquid reduces slightly, about 10 minutes.
6. Toast the almonds in a small dry nonstick skillet.
7. Remove the chicken from the heat and stir in the almonds, lemon juice, yogurt, cream and salt and pepper, to taste. Reheat very gently, but do not allow it to boil.
8. Sprinkle with additional coriander before serving.

Enhance the meal by serving the chicken with lemon rice. Simply add two strips of lemon zest, two ml (1/2 tsp.) salt and a pinch of nutmeg to the water when cooking the rice.