Chicken curry

This chicken curry is a great example of a simple recipe quick and tasty. This is recipe favorite of my sister Anne. 

INGREDIENTS (serves 4)

• 1lb skinless chicken breasts cut into 1 to 2 inch pieces
• 1 onion chopped
• 4 garlic cloves
• 1 green pepper seeded and chopped
• 1 14-oz can coconut milk
• 1/3 cup golden raisins
• 1/2 cup white wine 
• 1 1/4 cup water
• 1/4 teaspoon turmeric
• 1/2 teaspoon cumin
• 2 tbsp olive oil
• 2 tbsp yellow curry powder
• 2 tbsp finely chopped fresh ginger
• cilantro for garnish
• salt and freshly ground pepper

METHOD

1 Heat 2 tbsp olive oil in a large sauté pan over medium heat. Add onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the curry powder, tumeric and cumin, cook for a few more minutes. Add a little water to the pan. Add the ginger and garlic, cook for one minute more.

2 Meanwhile, season the chicken with salt ad pepper and sprinkle it with the remaining curry powder. Put the oil in a large skillet over medium high heat. When it hot, add the chicken, cook, until soft.

3 Add the white wine. Increase the heat and bring to a boil, add water and then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally. 

4 Return the onion with chicken and add the coconut milk and cook for a couple more minutes (15 minutes).
Let cook at a very low temperature, uncovered. Do not let boil!
Adjust seasonings. Add green pepper and golden raisins.

Serve over rice. Garnish with cilantro.