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CHICKEN INDIENNE 
1/4 c. flour
2 tbsp. curry powder
2 tsp. cumin
1 1/2 tsp. paprika
1 tsp. turmeric
1/4 tsp. ground red pepper
2 lbs. boned chicken breasts, cut into pieces
3 tbsp. salad oil, divided
1 tbsp. butter
4 med. onions, diced
2 or 3 garlic cloves, crushed
1 c. chicken broth
4 med. tomatoes, diced
1/2 c. seedless raisins
1/2 c. chutney, chopped
1 tsp. salt
Ground pepper to taste

In shallow dish, combine flour and spices. Dredge chicken pieces in mixture until thoroughly coated. In large skillet heat 2 tablespoons oil and butter. Sear chicken quickly, about 3 minutes, stirring occasionally. Remove with slotted spoon; set aside.

Add remaining oil to skillet. Add onions and garlic. Cover and cook a few minutes until onions release juices and soften. Add chicken broth, tomatoes, raisins and chutney. Simmer, covered, 15 minutes.

Add chicken, simmer 15 minutes longer. Season with salt and pepper. Serve hot over boiled rice.

Makes 8 servings.

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