Curry Chicken

• 4 boneless skinless chicken breast halves
• 1 tablespoon extra virgin olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 12 cup water
• 1 tablespoon curry powder
• 12 cup golden raisin, packed
• 12 cup no-sugar-added apricot jam or 12 cup preserves
• 2 cups nonfat plain yogurt
• pepper

1. Saute the garlic and onion in the oil in a large nonstick pan.
2. Wash chicken, pat dry, and add to the saute; cook until brown.
3. Add the water, raisins, jam or preserves, and curry powder, stirring as you do.
4. Add the curry last.
5. Simmer uncovered for about 20 minutes (or less if it looks done before).
6. Stir frequently.
7. You're done when the water is gone.
8. Stir the yogurt into the mixture in the pan.
9. Simmer at low, stirring constantly until the yogurt has heated; do not let it boil.
10. Pepper to taste or reserve that for individual servings.
11. Serve hot on a bed of steamed basmati rice.

chicken, extra virgin olive oil, onion, garlic, water, curry powder, golden raisin, sugar, nonfat plain yogurt, pepper

Taken from www.food.com/recipe/curry-chicken-263655 (may not work)