Chicken Korma

Ingredients:
3 Tblsp oil
1 chopped onion
2 cloves crushed garlic
3 Tblsp plain flour
2 Tblsp mild Korma curry powder (I use the normal mild curry powder)
1 pack chicken breasts, cut into cubes
350ml chicken stock
25g raisins (optional)
1 Tblsp chopped coriander (I leave this out - i hate the stuff)
1 tsp garam masala
juice of half a lemon (or you could just use the lemon juice out the bottle)
4 Tblsp sour cream
Fried onion rings for garnish (optional: I fry them really dark and crispy in loads of butter, paprkia and fresh grated ginger)

Method:
1. Heat oil in large heavy based saucepan, add onion, garlic and cook gently for about 5 minutes/until soft.
2. In a bowl, place flour and curry powder and mix together. Toss chicken in seasoned flour, coating well. Add chicken to onion and garlic, then cook stirring for 3 - 4 minutes/until lightly browned. Stir in the seasoned flour and cook for a minute. (it might stick at this stage but once you add the chicken stock, you'll find it won't be a problem)
3. Add stock and raisins and bring to a boil, stirring. Cover and simmer for abougt 15 minutes. Add coriander and garam masala and cook for a further 5 minutes.
4. Remove from heat and stir in lemon juice and sour cream.
5. Return to low heat and warm through, taking care not to let mixture boil.
6. Serve with jasmine rice and onion rings