2 tablespoons flour
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 lb boneless skinless chicken breast, cut into 1 1/2-inch pieces
2 tablespoons canola oil
1 tablespoon curry powder
1 medium onion, sliced
2 garlic cloves, minced
1 cup chicken broth
1/3 cup golden raisin
1 1/2 tablespoons tomato paste
1/4 cup chopped fresh cilantro
1/4 cup plain nonfat yogurt
1 Mix together flour, salt and cayenne pepper in a plastic bag; add chicken in small batches, shaking to coat.
2 Heat oil in a large skillet over medium-high heat.
3 Add chicken and cook until lightly browned; then add curry powder and toss to coat.
4 Remove from pan.
5 Add onion and garlic to pan, adding a little more oil if necessary, and cook for 2 minutes, then add broth, raisins, and tomato paste.
6 Return chicken to pan and simmer uncovered for 8 minutes or until chicken is cooked through and sauce has thickened.
7 Garnish with cilantro and a dollop of yogurt.
8 Serve with quick cooking minute rice, if desired.