Chicken Curry with Coconut Milk, Yogurt, and Raisins

4 tablespoons butter
1 medium yellow onion, chopped
3 teaspoons minced garlic
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon cardamom
1 teaspoon ground cinnamon
2 1/2 teaspoons curry powder
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 cup plain yogurt
1 can coconut milk (unsweetened)
2 teaspoons turmeric
2-4 tablespoons golden raisins
3-5 boneless skinless chicken breasts

In heavy pan with a lid, saute butter, onions, and garlic until soft and lightly brown. Add spices and fry for 2 to 3 minutes, stirring constantly. Add chicken and brown on all sides. Mix yogurt, coconut milk, and turmeric together and add to chicken. Cover with a tight-fitting lid and simmer for 35-45 minutes until chicken is done and tender. Serve over rice.

Comments: This was really good!! It didn't have the heat that you would expect, but then I don't like hot-hot food anyway. The raisins added a little sweetness to it, and I would think you can also add chopped potatoes for a vegetable. Don't be afraid of the coconut milk! Sauce was creamy and flavorful, and I used the Uncle Ben's 90-second Jasmine rice because I'm a lazy, lazy cook. I used my large dutch oven on the stove top as it had a suitable lid, and I knew it would fit the three large pieces of chicken that I had. I used yellow curry powder, and didn't have any turmeric, so i mixed a little more curry powder into the yogurt instead. I left out the cayenne and let Boy season his own plate. The original does state that if you don't have curry powder you can use coriander, cumin, and cayenne in 1-teaspoon amounts instead. Not sure what the flavor would be like with a red or green curry. At any rate, Boy said I could make it again, so it must be a keeper.