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1
Chicken: Halve the chicken breasts lengthwise. Cut the halves into fingerthick pieces.
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2
Mix oil and curry paste and marinate chicken for at least 30 minutes. It can be marinated up to 24 hours in advance. The longer you marinate it, the better it will taste.
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3
Heat a nonstick skillet or wok (high heat) and add the chicken pieces but not the marinade left in the dish you marinated the chicken in as you will need it to toss your onions in it. However, most marinade will stick to the chicken which is ok. You don't need to add extra oil, as there should be enough oil in the marinade. Cook the chicken in a single layer without stirring for ca 40seconds on the first side; turn the chicken pieces and cook for only 30seconds on the second side. Transfer the chicken to a clean bowl.
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4
Preheat oven to 350F/180u00b0C.
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5
Onion, spices, rice: Toss onions in dish with leftover marinade of the chicken. Heat oil in same skillet/wok you used for chicken. Fry onions on low heat for 4 minutes, stirring frequently. Add garlic, ginger, cinnamon stick and chili if using. Cook for another 2 minutes. Stir in washed and drained rice and cook for 1 minute. Take off heat and add raisins and transfer to a casserole dish with a lid or use a wok or wide pan with lid.
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6
Flavoured stock: Mix ingredients for flavoured stock and heat it. Check seasoning. When hot mix with rice and cover. Put in preheated oven.
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7
Cook for 20 minutes, then stir in cooked chicken and cherry tomatoes if using. Cook for another 10 minutes or until rice and chicken are done.
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8
Serve: Sprinkle each serving with coconut and top with lime wedge. The lime wedge is lovely if pressed over curry! Serve with sour cream aside if desired.
