Curried Chicken

3-4 Tbs. Curry Powder
3 Tbs. Flour
1 Can Chicken Broth or more if you like it thinner
2 Tbs. Light Butter
Cayenne Pepper (Optional) to taste
1 Large Sweet Vidalia Onion, chopped
1 Yellow Pepper, chopped
1 1/2 lbs. Chicken Breast, Cubed
Olive Oil, Just enough to coat pan
1 cup of raisins

To make sauce:
melt butter in a good sized sauce pan on medium high heat, allow it to just burn. Stir in curry powder and flour slowly, until it is clumpy and very thick. Cook for 3 minutes, constantly turning with spoon. Slowly add 1/4 of the broth, stirring out the clumps and reduce heat to medium. Continue to stir and add stock slowly over the next few minutes. When all stock has been added, turn to simmer and stir occasionally.
Stir Fry:
Heat oil in separate large frying pan or wok, when oil is hot add onion and pepper. Fry for 3-5 minutes, until tender and set aside. Fry chicken until done and no longer pink. Drain if needed. Add cooked vegies to chicken, pour sauce over chicken and vegies. Stir together. Stir in raisins and simmer for 15 minutes. (Add water if sauce gets to thick)
Serve over Basmati rice, whole grain brown rice or white rice.
Top with sliced scallions (optional)
and a sprinkle of paprika (optional)

Number of Servings: 4

Recipe submitted by SparkPeople user LAFEMFUTBOL.