Chicken Curry - PUBLISHED

On La Mouffette Gourmande blog, there is a recipe for chicken curry using skinless, boneless chicken breasts which is quite lovely - easy and flavourful. I thought I'd try it with a whole chicken, cut up. The extra fat and flavour from the bones made for a particularly delicious and unctuous dish.
2 - I had no raisins, but I did have candied ginger. It worked great! I figured that the raisins added a sweetness, and the ginger would, too. I also switched the moment I add the curry powder.
3 - I ended up just replacing the original chicken breast-only recipe on LaMouffetteGourmande with this one.

2 Tbsps. flour
1 tsp. salt
1/2 tsp. cayenne pepper
1 chicken, cut up into 8 pieces
2 Tbsps mild flavoured vegetable oil
1 Tbsp. generic curry powder
1 onion, sliced
2 garlic cloves, minced
1 cup chicken broth
1/3 cup raisins OR candied ginger
1 1/2 Tbsps tomato paste
garnish - chopped fresh cilantro
garnish - plain yogurt

1. Cut up your chicken into 8 pieces and remove the skin.
2. In a paper or plastic bag, mix together the flour, salt and cayenne pepper. Add the chicken and shake well to coat.
3. Meanwhile, heat the oil in a large pan over medium-high heat.
4. Dump the chicken and any remaining flour into the pan and cook until browned. Remove from the pan and set aside.
5. Add the onion and garlic to the pan, adding a little more oil if necessary, and cook for 2 minutes.  Add the curry powder and toss to coat then add the broth, raisins, and tomato paste (it doesn't matter if the onion is completely cooked). 
6. Return the chicken to the pan and simmer for 20 minutes or until the chicken is cooked through and the breast registers 165F or juices run clear.
7. If necessary, remove the chicken and cook down the sauce to the desired thickness.
8. Garnish with cilantro and a dollop of plain yogurt.
9. Serve over the rice.