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1.
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In a small nonstick skillet over medium heat, toast the curry powder and garam masala for 1 minute, stirring constantly to avoid burning them.
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Set the spices aside in a bowl.
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2.
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Finely dice the onions.
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Heat 3 tablespoons of the oil in a large pot or Dutch oven over medium high heat.
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When hot, add the onions and 1/4 teaspoon of salt.
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Cook for 10-15 minutes, stirring occasionally, until onions are caramelized.
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If the onions seem to be browning too quickly, turn down the heat.
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The more you let them caramelize, the deeper the flavor of the curry will be.
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3.
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While the onions cook, mince the garlic, grate the ginger, and de-seed and mince the chili (removing the seeds and membrane).
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4.
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When the onions are caramelized, add the garlic, ginger, chili, toasted spices and tomato paste.
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Cook for about 30 seconds, stirring constantly, until fragrant.
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5.
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Add the chicken broth and crushed tomatoes, stirring and scraping up any brown bits.
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6.
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Add the (rinsed!)
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chickpeas, raisins, and chicken breasts to the pot, submerging the meat.
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Bring to a simmer, then cover the pot and turn down the heat to medium low.
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Simmer 10-15 minutes, until the chicken is just done (160-165 F in the thickest part of the chicken breast).
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7.
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Remove the chicken from the pot to a cutting board, and using a fork and knife (its hot!
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), shred or dice it.
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8.
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Return the meat to the pot along with the cream or coconut milk and heat through (about 2 minutes on medium high).
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9.
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Stir in the chopped cilantro, taste, and adjust the seasoning to your liking.
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10.
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Serve over rice or spiced couscous!
