In a deep skillet, heat oil over medium-high heat. Add onions and chicken; brown together, stirring occasionally (about 10 mins). Combine coconut milk, stock and curry seasoning in bowl; mix well. Add mixture and raisins to skillet; stir. Reduce heat; cook for approx. 1 hour, stirring occasionally. Add tomatoes and cook for 15 minutes.



For more heat, add red pepper flakes. Serve over Basmati rice.

SERVES 4-6

Nutrition Facts: Serv. Size: 1/4 tsp (0.7g), Servings per container: 60 Amount per serving: Calories 0, Fat Cal. 0, Total Fat 0g (0%dv), Sat. Fat 0g (0%dv), Trans Fat 0g (0%dv), Cholest. 0g (0%dv), Sodium 50mg (2%dv), Potassium 5mg (0%dv), Total Carb. 0g (0%dv), Fiber 0g (0%dv), Sugars 0g (0%dv), Protein 0g (0%dv), Iron (0%dv), Vitamin C (0%dv), Calcium (0%dv), Vitamin A (0%dv) Not a significant source of vitamin C, vitamin A, iron and calcium. Percent Daily Values (dv) are based on a 2,000 calorie diet.
Allergens: None.

Ingredients: Coriander, mustard, fenugreek, chili pepper, cumin, fennel, black pepper, ginger, cinnamon, cloves, sea salt, and other spices,  calcium silicate (anticaking).