4 boneless chicken breasts
1/4 c. butter
1 sm. onion
1 sm. apple
1 tbsp. curry powder
3 tbsp. all-purpose flour
2 1/2 c. of chicken stock
Dash of ginger
Dash of turmeric
Squeeze of lemon juice, seasonings
1/2 c. of Coco-lopez (found in the bartenders section of your grocery store)
1 heaping tbsp. of peanut butter
3 tbsp. seedless raisins

Cut the chicken into pieces and fry in the hot butter for 5 minutes, then remove. Saute the chopped onion and apple for a few minutes, then add the curry powder and flour. Cook for 2 to 3 minutes, then carefully blend in stock. Bring to a boil and cook until a thin sauce. Add the spices, lemon juice, seasonings, condensed coconut milk and peanut butter. Stir until blended. Add raisins. Simmer 1 1/2 hours. Serve over rice.