1 TBSP vegetable oil
1-2 TBSP freeze-dried onions
2 cans chicken (or 1 1/2 cups cooked chicken or turkey)
2 TBSP butter
2 TBSP curry powder
dried minced garlic or garlic powder
24 oz yogurt or sour cream
2 cups golden raisins

salted peanuts

cilantro (optional)

2 cups dry basmati rice, cooked to equal 4 cups of rice

 

Cook rice while making curry.

 

Re-hydrate onions by soaking in frying pan with a small amount of water for a few minutes. Add vegetable oil and chicken and cook until onions are soft. Remove chicken and onions from the pan.

Melt the butter in the pan over low heat. Add the curry powder and sprinkle in some garlic. Stir in the yogurt (or sour cream) and raisins.