2 whole chicken breasts, boneless, skinless, halved
1/4 tsp. dry mustard
1/2 tsp. red pepper flakes
1/2 tsp. black pepper
2 tsp. minced ginger root
1/2 tsp. cumin seed
1 tsp. curry powder
1 lg. minced garlic clove
1/4 c. vinegar
2 tbsp. fresh lime juice
1 c. plain yogurt (no fat)
1/4 c. vegetable oil
1/3 c. raisins
1/2 c. fresh sauteed mushrooms
1 med. tomato, diced

1. Combine spices, vinegar, lime juice, yogurt well.

2. Arrange chicken in single layer in baking dish. Cover with mixture; refrigerate, covered overnight.

3. When you are ready to cook, remove chicken from marinade. Save the marinade.

4. Saute chicken in oil 2 to 3 minutes on each side.