CHICKEN CURRY IN A HURRY

CHICKEN CURRY IN A HURRY 2 tablespoons flour 1 teaspoon salt 1⁄2 teaspoon cayenne pepper 1 lb boneless skinless chicken breast, cut into 1 1/2-inch pieces 2 tablespoons canola oil 1 tablespoon curry powder 1 medium onion, sliced 2 garlic cloves, minced 1 cup chicken broth 1⁄3 cup golden raisin 1 1⁄2 tablespoons tomato paste 1⁄4 cup chopped fresh cilantro 1⁄4 cup plain nonfat yogurt Mix together flour, salt and cayenne pepper in a plastic bag; add chicken in small batches, shaking to coat. Heat oil in a large skillet over medium-high heat. Add chicken and cook until lightly browned; then add curry powder and toss to coat. Remove from pan. Add onion and garlic to pan, adding a little more oil if necessary, and cook for 2 minutes, then add broth, raisins, and tomato paste. Return chicken to pan and simmer uncovered for 8 minutes or until chicken is cooked through and sauce has thickened. Garnish with cilantro and a dollop of yogurt. Serve with quick cooking minute rice, if desired.