The concept is simple. You’re looking for maximum flavor in minimal time. We’ve made a few small changes to Mark’s original recipe—cutting the chicken into easier to cook pieces, salting the chicken first to intensify its flavor, plumping the raisins, and doubling the amount of curry powder. It’s an easy curry dish, with lots of flavor, that can be made in about 30 minutes! Recipe updated May 27, 2014 Sprinkle with 1 teaspoon of the curry powder, lightly rubbing the curry powder into the chicken on all sides. Drain the raisins from the water and add them to the onions. Lower the heat to medium and sprinkle the onions with the remaining 2 teaspoons of curry powder. Continue to cook for another minute or two. If you are using yogurt, or low-fat sour cream, be careful not to let the mixture simmer or it may curdle! Return the chicken to the skillet (and any juices from the plate the chicken has been resting on), turn over the pieces in the sauce. When all is heated through, it’s ready to serve. Garnish with cilantro and toasted slivered almonds and serve alone or over rice. Chicken Peanut Curry here on Simply Recipes Chicken Curry Salad here on Simply Recipes
