Curry Chicken with Raisins

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You can easily adjust the heat with this recipe. Use either a mild, medium to hot curry powder.

Preparation time: 20 minutes
Cooking time: 30 minutes appoximately

Difficulty: Easy - for beginners
Serves: 2 to 4


4 Chicken Pieces, skin removed( leave bone in if you can, adds more flavor)
2 oz. or 1/4 cup butter
1 medium onion, chopped
salt & pepper to taste
2 Tablespoons Curry Powder (mild, medium or hot)
1 Tablespoon all-purpose flour
1 cup chicken broth or stock
1/3 cup sultana raisins


Heat a large skillet to medium high. Place chicken pieces skin side down (after the skin was removed). Brown chicken, but do not cook through. Remove browned chicken pieces to a clean plate. In the skillet, sauté onions till softened and a little brown. Add the curry powder and flour. Mix well and cook the flour for a minute or two. Add the chicken broth and stir well. Place the chicken pieces in the curry sauce again the skin side of the chicken down and the raisins. Bring to a boil then cover the skillet and simmer low for 15 minutes then turn the chicken pieces over. If the sauce appears to be thickened too much add a little more broth/stock or water. Simmer for another 15 minutes or until chicken pieces are cooked through. I like to serve over basmati rice.

I like to add a peeled, diced carrot to the onions while it's sautéing. I also add 1/2 cup of the raisins.


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