Curry Chicken

Ingredients:
- 4 boneless skinless chicken breast halves
- 1 tablespoon extra virgin olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 12 cup water
- 1 tablespoon curry powder
- 12 cup golden raisin, packed
- 12 cup no-sugar-added apricot jam or 12 cup preserves
- 2 cups nonfat plain yogurt
- pepper

Directions:
- Saute the garlic and onion in the oil in a large nonstick pan.
- Wash chicken, pat dry, and add to the saute; cook until brown.
- Add the water, raisins, jam or preserves, and curry powder, stirring as you do.
- Add the curry last.
- Simmer uncovered for about 20 minutes (or less if it looks done before).
- Stir frequently.
- You're done when the water is gone.
- Stir the yogurt into the mixture in the pan.
- Simmer at low, stirring constantly until the yogurt has heated; do not let it boil.
- Pepper to taste or reserve that for individual servings.
- Serve hot on a bed of steamed basmati rice.