Step by step

Method

5 steps

1. 1

   Mix 2 tablespoons flour, 1 teaspoon salt, and ¼–½ teaspoon cayenne in a bag or shallow bowl. Toss 1¼ lb boneless chicken (breasts or thighs) cut into bite-size pieces in batches until lightly coated; shake off excess — you want a thin dusting, not a thick breading.

2. 2

   Heat 2 tablespoons oil in a large skillet over medium-high until shimmering. Add the chicken and cook until lightly browned on most sides, 4–5 minutes. Sprinkle 1–2 tablespoons curry powder over the chicken and toss to coat until fragrant, about 30 seconds. Transfer chicken to a plate (it finishes in the sauce).

3. 3

   Add 1 chopped medium onion and 2 minced garlic cloves to the same skillet (a drizzle more oil if the pan is dry). Cook about 2 minutes until softened and fragrant — scrape up any browned flour bits.

4. 4

   Stir in 1 cup low-sodium chicken broth, ⅓ cup golden raisins, and 1½ tablespoons tomato paste, scraping the pan. Return the chicken and any juices. Simmer uncovered about 8 minutes until the chicken is cooked through (165°F / no pink) and the sauce thickens enough to coat a spoon. If it's too tight, splash in broth; if too thin, simmer a minute more.

5. 5

   Taste and adjust salt and heat. Serve over rice with ¼ cup chopped cilantro and a spoonful of plain yogurt. You want tender chicken in a lightly thickened, raisin-sweet curry gravy — not floury pale sauce or dry overcooked strips.