New Delhi Spiced Chicken

• 1 teaspoon turmeric ground
• 1 teaspoon curry powder
• 1 teaspoon coriander
• 1/2 teaspoon ginger ground
• 18 teaspoon chili powder
• 1 x black pepper to taste
• 3 tablespoons butter or margarine
• 4 each chicken breast halves, boneless, skinless
• 2 each onions chopped
• 2 each tomatoes chopped
• 2 each green bell peppers chopped
• 1 each celery stalks chopped
• 3 each parsley sprigs minced
• 2 each garlic cloves minced
• 13 cup raisins, seedless
• 1 tablespoon sherry dry
• 1 1/2 teaspoons lemon juice

1. Heat two tablespoons butter or margarine in a large skillet.
2. Place first six ingredients (all the spices) in skillet and brown for 1 minute over high heat.
3. Have the chicken breasts boned, skinned and cut into cubes.
4. Place chicken in skillet with browned spices; stir to coat well, then brown 1 minute longer or until chicken has turned white on the inside (cut a piece to check).
5. Remove from pan and set aside.
6. Add remaining butter to pan and saute onions over high heat Add remaining ingredients, including browned chicken, and cook over medium heat until celery is tender but still slightly crisp.
7. Vegetables will give off some juiciness as they cook.
8. Serve over brown rice.

turmeric ground, curry powder, coriander, ginger ground, chili powder, black pepper, butter, chicken breast halves, onions, tomatoes, green bell peppers, celery, parsley sprigs, garlic, raisins, sherry dry, lemon juice

Taken from recipeland.com/recipe/v/new-delhi-spiced-chicken-38216 (may not work)