In a zip-top bag, combine the flour, CURRY POWDER, salt and PEPPER. Add the chicken pieces and shake to evenly coat. Heat the margarine or butter in a large frying pan over medium-high heat. Add the chicken and cook for about 5 minutes, turning once, until they are browned well. Add the onion, raisins and rice and stir to blend. Pour in the chicken broth. Reduce the heat to low, cover, and simmer for 45 minutes or until the rice is cooked. Annaís husband likes to top his serving with shredded coconut.
Prep. time: 10 minutes
Cooking time: 50 minutes
Servings 4; Serving Size 1 1/2 cups (333g); Calories 450; Calories from fat 130; Total fat 14g; Cholesterol 55mg; Sodium 1390mg; Carbohydrate 54g; Dietary Fiber 2g.