Guests To Impress: Speedy Chicken Curry

I have very fond memories of my grandparent's cooking, which fell along the 'British Colonial' lines most of the time and included a lot of curries.  Here's one that I made up myself that mimics their style.

1 cup raisins (soaked in red wine vinegar and honey)
oil
four medium skinless chicken breasts
1 onion
whole wheat flour
1/2 can diced tomtatoes (reserve the liquid)
ground ginger
1/2 lemon
 curry powder

At least an hour before starting your meal prep soak the raisins in a bowl with red wine vinegar, honey, and enough water to cover them the rest of the way.

In a shallow pan, heat vegetable oil (about 2 Tbsp) and brown your chicken on both sides.  Drain and set aside.  In the oil remaining in the pan, fry your onions until opaque.  Add about 2 Tbsp of whole wheat flour and whisk until the mixture is smooth.  (If you like you can take the onions out for this part and then put them back in afterwards, but I find that does nothing but dirty another dish!)  Add the liquid from the can of tomatoes and whisk until thickened.  Then add the tomatoes, 1 Tbsp ground ginger, 1/2 lemon (juice, and the pulp too), the raisins (drained of their liquid) and 2 Tbsp of curry powder.  Mix thoroughly.  Turn the temperature down to low, add the chicken, put a lid on and cook for 20 minutes.  Turn chicken over, cook until done (about another 15-20 minutes).

Serve over rice, or on it's own with naan or crusty bread.

Variations: Instead of raisins use dried cherries or even canned or fresh diced pineapple.  Before you add the chicken to cook, stir a cup of yogurt into the sauce.