Indian-Style Chicken Curry with Chickpeas and Raisins

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