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Indian Chicken Curry

3 pounds skinless, boneless chicken breasts (thighs) cut into 1-inch pieces
Salt
1/2 cup cooking oil
1 1/2 cups chopped onion
1 tablespoon minced garlic
1 1/2 teaspoons minced fresh ginger root
2 tablespoons curry powder
2 teaspoons garam masala
2 teaspoons ground cumin
2 teaspoons ground turmeric
2 teaspoons ground coriander
1/2 teaspoon cayenne pepper (to taste)
1 (15 ounce) can crushed tomatoes
1 (5.3 ounce) container plain yogurt
1 (13.5 ounce) can coconut milk
2 tablespoons chopped fresh cilantro, plus more for garnish
¼ cup golden raisins
1 tablespoon fresh lemon juice
salt and pepper to taste

Sprinkle the chicken with salt. Heat the oil in a large pot over medium high heat; partially cook the chicken in the hot oil in batches until browned. Transfer the browned chicken breasts to a plate and set aside.

Add the onion to the oil remaining in the pot and cook and stir until the onion turns translucent. Add the garlic and ginger and cook until fragrant, about 2 minutes. Stir the curry powder, garam masala, cumin, turmeric, coriander, and cayenne; allow to heat together and toast the spices for about 1 minute while stirring.

Mix in the tomatoes, yogurt, coconut milk, cilantro, and golden raisins into the mixture. Return the chicken to the pot along with any juices on the plate. Bring to a boil, turning the chicken to coat with the sauce.

Cover the pot and simmer until the chicken is no longer pink in the center and the juices run clear, about 20 minutes. Add lemon juice then add salt and pepper to taste. Garnish with additional fresh cilantro and serve over rice.

THM -- Serve over cauliflower rice and an extra veggie side.